Herb Crusted Teres Major with Lemon, Thyme, Butter and Potatoes
Chad Montano
6
20 minutes
25 minutes
407
American
Grilled & BBQ
A simple herb crust lets the rich beef flavor of our American Wagyu Teres Major shine in this summer grilling recipe. Grilled over high heat until beautifully crusted, the tender steaks are paired with warm potatoes tossed with butter, fresh thyme, and bright lemon zest for a side that's both comforting and fresh. Created by Chad "Brie Willy" Montano, this easy grilling recipe delivers steakhouse-worthy results with minimal ingredients, making it perfect for backyard dinners, weekend cookouts, and summer entertaining.
Ingredients
2 SRF Teres Major
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2 tablespoons flake salt
1 tablespoon dried rosemary
1 teaspoon dried thyme
cracked pepper
6 medium russet potatoes, sliced into wedges
1 lemon, zest
3 sprigs fresh thyme
½ stick softened butter
Directions
Preheat the grill to high heat. Add all of the ingredients for the steak rub to a bowl and incorporate it well. Season the steaks generously and allow to sit at room temperature for 10 to15 minutes. Bring a pot of water to the boil and set to the side.
Place the steaks on the hottest part of the grill. Flip every minute until a nice crust forms, about 3 to 4 minutes. Move the steaks to the indirect side of the grill and close the lid. Let the steaks come up to temperature. Remove them once they hit 125°F to 130°F internally for medium rare. Let them rest for 15 minutes.
Add the rest of the steak rub to the boiling water. This will be the salty component to season the potatoes. Cook them for 3 to 4 minutes then drain the water. Add the potatoes to a large bowl along with the softened butter, fresh thyme leaves, lemon zest, pepper, and salt. Mix well and check for seasoning.
Slice the steak and serve with the warm potatoes. Enjoy!