Big night · Inspired by Fellow Cooks
Technique inspired by 0815BBQ / Mr. Donahue's.
Teres Major / Petite Tender Medallions
Meet the butcher's best-kept secret. Cut from the chuck shoulder, the Teres Major (or Petite Tender) offers the incredible tenderness of a filet mignon at a fraction of the cost. Searing it in cast iron and finishing with garlic, butter and fresh thyme creates a restaurant-quality steak right in your own kitchen.
TimeAbout 55 minutes (estimate)
EaseMedium
CutTeres Major/Petite Tender Chuck 1.7 lbs
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 Teres Major steak (approx. 1.5–1.7 lbs)
- 2 tbsp neutral oil (grape seed or vegetable)
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- Kosher salt and coarse black pepper to taste
Method
- 1Preheat your oven to 425°F. Season the steak thoroughly on all sides with salt and pepper, then allow it to sit at room temperature for 20 minutes.
- 2Heat oil in a heavy cast-iron skillet over medium-high heat until hot and shimmering. Sear the steak on all sides for 2–3 minutes total to establish a brown crust.
- 3Insert an oven-safe meat thermometer into the thickest part of the steak and transfer the pan directly to the oven. Roast until internal temperature reaches 115°F (15–20 minutes).
- 4Carefully return the skillet to the stovetop over medium heat. Add butter, smashed garlic, and thyme. Tilt the pan and continuously spoon melted butter over the steak until internal temperature reaches 125°F.
- 5Rest on a cutting board for 7 minutes before slicing into tender medallions across the grain.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Big night · Inspired by Fellow Cooks
Technique inspired by 0815BBQ / Mr. Donahue's.
Teres Major / Petite Tender Medallions
Meet the butcher's best-kept secret. Cut from the chuck shoulder, the Teres Major (or Petite Tender) offers the incredible tenderness of a filet mignon at a fraction of the cost. Searing it in cast iron and finishing with garlic, butter and fresh thyme creates a restaurant-quality steak right in your own kitchen.
TimeAbout 55 minutes (estimate)
EaseMedium
CutTeres Major/Petite Tender Chuck 1.7 lbs
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 Teres Major steak (approx. 1.5–1.7 lbs)
- 2 tbsp neutral oil (grape seed or vegetable)
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- Kosher salt and coarse black pepper to taste
Method
- 1Preheat your oven to 425°F. Season the steak thoroughly on all sides with salt and pepper, then allow it to sit at room temperature for 20 minutes.
- 2Heat oil in a heavy cast-iron skillet over medium-high heat until hot and shimmering. Sear the steak on all sides for 2–3 minutes total to establish a brown crust.
- 3Insert an oven-safe meat thermometer into the thickest part of the steak and transfer the pan directly to the oven. Roast until internal temperature reaches 115°F (15–20 minutes).
- 4Carefully return the skillet to the stovetop over medium heat. Add butter, smashed garlic, and thyme. Tilt the pan and continuously spoon melted butter over the steak until internal temperature reaches 125°F.
- 5Rest on a cutting board for 7 minutes before slicing into tender medallions across the grain.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.