How to Grill Teres Major Steak | Tips for Crust and Flavor

If you’ve never thrown a teres major steak on the grill, you’re missing out on one of beef’s best-kept secrets. This cut delivers a tenderloin-level texture with sirloin-level flavor, and when kissed by open flame, it transforms into something unforgettable — a balance of smoky crust and melt-in-your-mouth juiciness. Let’s explore more about grill teres major steak.

Why Teres Major Deserves a Spot on Your Grill

Unlike ribeyes or strips, which depend heavily on fat for flavor, teres major relies on its fine muscle fibers and buttery texture. Grilling amplifies these qualities, giving you a beautiful char outside and a tender, rosy center inside. The best part? It’s incredibly forgiving — ideal for both BBQ beginners and seasoned pitmasters.

This guide isn’t about anatomy or naming — we’ll go straight into grilling mastery: setting up your grill, managing heat zones, choosing wood, seasoning for your flavor style, and nailing the perfect cook.

Setting the Stage: Tools & Ingredients You’ll Need

Before you light that fire, let’s make sure your setup is solid. Great steak isn’t about luck — it’s about preparation.

Essential Grilling Gear

• Grill: Gas, charcoal, or pellet — each works (we’ll walk through all three).

• Instant-read thermometer: Accuracy means consistency.

• Long tongs: Keeps your hands safe while flipping.

• Oil brush or sprayer: For coating grates and steak.

• Basting brush or spoon: For butter-basting during the finish.

• Drip pan: For indirect heat setups on charcoal grills.

Ingredients Checklist

• 1–2 teres major steaks (8–10 oz each, trimmed)

• Olive oil or avocado oil

• Kosher salt

• Freshly cracked black pepper

• Optional flavor boosters:

  • Smoked paprika, garlic powder, brown sugar

  • Fresh herbs (thyme, rosemary)

  • Butter for basting

That’s it. Keep it simple. The goal is to enhance the beef, not hide it.

Direct vs Indirect Heat: The Secret to Steakhouse-Quality Results

Here’s the biggest grilling gap most people miss online — heat management. A single-zone setup (all burners on or coals spread evenly) doesn’t allow you to sear and finish properly.

Direct Heat Zone

This is your high-heat area — about 450–500°F. It’s where you’ll sear the steak to build that crust.

Indirect Heat Zone

This area sits around 275–325°F, perfect for finishing the cook gently, preventing burning or overcooking the center.

Think of it as a two-stage process:

1. Sear: Lock in flavor and texture.

2. Finish: Let heat gently bring the interior to temperature.

Visualizing the Setup

If you were to look down at your grill:

• In case of on a gas grill, one side has burners on high, the other side off.

• On a charcoal grill, coals are piled to one side, leaving the opposite side empty.

• In case of on a pellet grill, preheat to 450°F and use the hotter back half for searing, cooler front for finishing.

This two-zone system gives you precision control — your key to avoiding dry steak or burnt crust.

Prepping the Steak: The Foundation of Flavor

Step 1: Dry and Trim

Pat the steak completely dry with paper towels. Moisture is the enemy of crust — it causes steaming instead of searing.

Step 2: Oil Lightly

Rub a thin layer of oil over both sides. This not only helps seasoning stick but also promotes caramelization.

Step 3: Season Boldly

Salt early (at least 30 minutes before grilling). The salt will draw moisture out, dissolve, and reabsorb — forming a natural brine.
Then, coat generously with cracked black pepper and your choice of spices.

Here are a few seasoning direction options depending on your flavor style:

How to Grill Teres Major Steak (Gas, Charcoal, or Pellet)

Let’s break it down for each grill type, because one method doesn’t fit all.

Gas Grill Method

1. Preheat: Turn half your burners on high, leaving the other side off. Preheat to 450°F.

2. Sear: Place steaks on the hot side, sear 2–3 minutes per side until crust forms.

3. Move to Indirect: Shift steaks to the cool zone, close the lid, and cook another 6–8 minutes (until 130°F internal for medium-rare).

4. Baste (optional): During the last minute, brush with melted butter, crushed garlic, and thyme.

Charcoal Grill Method

1. Setup: Bank coals to one side for two-zone heat.

2. Sear: Place steak directly above coals, 2–3 minutes per side.

3. Finish: Move to cooler side, cover the lid, and cook for 5–8 minutes.

4. Add Wood Chips: Toss hickory or oak chips on coals for a smoky twist.

Pellet Grill Method

1. Preheat: Set grill to 450°F for high sear heat.

2. Sear: Sear each side for 2 minutes.

3. Lower Heat: Drop to 325°F and cook until desired doneness.

4. Finish: Add a quick butter baste before removing.

The Internal Temperature Guide (Don’t Guess — Measure)

Use your instant-read thermometer for accuracy.

Pull the steak 5°F before your target — it’ll finish cooking as it rests.

Resting and Slicing for Maximum Juiciness

The Resting Rule

Let the steak rest for 10 minutes on a cutting board, loosely covered with foil.
This allows juices to redistribute evenly instead of spilling out onto your plate.

Slicing Technique

Always slice against the grain — perpendicular to the muscle fibers.
This shortens the fibers and makes each bite buttery tender.

Regional BBQ Finishes for Teres Major

Want to go beyond salt and pepper? Infuse some regional magic:

Bonus Flavor Enhancements

Butter Basting

During the final minute of grilling, baste with melted butter mixed with garlic, thyme, and a squeeze of lemon juice. It forms a luxurious finish.

Smoke Infusion

Want that backyard BBQ aroma? Add oak, hickory, or cherry wood chips. Oak gives strength, hickory adds bite, cherry adds subtle sweetness.

Compound Butter Toppings

After resting, top your steak with compound butter (flavored butter).
Try:

• Garlic-herb butter

• Blue cheese butter

• Chipotle-lime butter

It melts into the meat, adding instant depth.

Bonus Technique: How to Grill a Tomahawk Steak Like a Pro

If you’ve mastered teres major, the Tomahawk steak is your next grilling frontier — a thick-cut ribeye with the bone left long for dramatic presentation and incredible flavor. While the teres major teaches you finesse and temperature control, the tomahawk is all about patience and spectacle.

What Makes It Special

The Tomahawk is essentially a bone-in ribeye, usually 2–3 inches thick and weighing 30–45 ounces. The bone insulates the meat, helping it cook evenly while retaining moisture, and gives you that jaw-dropping, primal BBQ aesthetic.

Grill Setup for Tomahawk

Because of its thickness, the tomahawk needs a reverse-sear or indirect-to-direct method — the same two-zone technique you use for teres major, but for longer durations.

Here’s the process:

1. Preheat the grill with one side on high (450°F) and the other on low (275–300°F).

2. Start indirect: Place the tomahawk on the cool side of the grill, cover, and cook for 30–40 minutes or until internal temperature reaches 115°F.

3. Sear over direct heat: Move it over the hot zone and sear 2–3 minutes per side for a perfect crust.

4. Rest: Let it rest 10–15 minutes before slicing.

Flavor Boost Options

• Herb Butter Finish: Melt butter with garlic, thyme, and rosemary; baste during the final sear.

• Wood Choice: Oak or mesquite add bold smokiness to match the tomahawk’s rich marbling.

• Finishing Salt: Sprinkle flaky sea salt just before serving for texture contrast.

Serving Suggestion

Slice thick, steakhouse-style slabs and serve with charred vegetables or roasted garlic mashed potatoes. It’s a feast for both the eyes and the palate.

Teres Major vs. Tomahawk: Quick Comparison Table

Serving & Pairing Ideas

Grilled teres major steak pairs beautifully with:

• Sides: Charred asparagus, roasted potatoes, grilled corn, or a fresh chimichurri salad.

• Sauces: Red wine reduction, peppercorn sauce, or BBQ glaze.

• Drinks: Cabernet Sauvignon, Malbec, or a smoky bourbon cocktail.

Plate sliced medallions on a wooden board, drizzle pan juices, and sprinkle flaky sea salt for a restaurant-style finish.

Common Grilling Mistakes to Avoid

1. Cold Meat on the Grill: Always bring steak to room temperature before grilling.

2. Skipping the Drying Step: Wet steak = poor crust.

3. Pressing the Steak: Never press with tongs — you’ll squeeze out the juices.

4. Flipping Too Early: Wait for the crust to form before turning.

5. Neglecting Rest Time: Skipping rest means dry meat, every time.

Conclusion: The Ultimate Backyard Steak Secret

Grilling teres major steak is a culinary revelation. Once you’ve mastered heat zones, seasoning balance, and timing, this underrated cut can rival any ribeye or tenderloin. It’s the kind of steak that surprises guests — soft, smoky, flavorful, and effortlessly elegant.

Whether you season it simply or give it a regional BBQ twist, this cut adapts beautifully to your grill style. Now that you know how to control heat, create crust, and finish with finesse, you’ve got everything you need to grill teres major like a pro.

FAQs

1. Should I marinate Teres Major before grilling?

It’s optional. The cut is naturally tender, so a dry rub or simple salt-and-pepper treatment works perfectly.

2. What grill temperature works best?

Start at 450–500°F for searing, then finish at 300–325°F indirect.

3. Can I use wood chips on a gas grill?

Yes. Use a smoker box or foil packet with wood chips for a subtle smoky flavor.

4. How long does resting really matter?

At least 10 minutes. It makes all the difference in juiciness and texture.

5. How should I store leftovers?

Keep in an airtight container, refrigerate up to 3 days, and reheat gently in a skillet with a bit of butter or broth.