Herb Crusted Teres Major with Lemon, Thyme, Butter and Potatoes

Name: Herb Crusted Teres Major with Lemon, Thyme, Butter and Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 SRF Teres Major; 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

Rated 5.0 stars by 1 users

Cuisine

American

Author

Chad Montano

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Calories

407

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.

Herb Crusted Teres Major with Lemon, Thyme, Butter and Potatoes

Ingredients

2 SRF Teres Major

Rub

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!

Recipe Note

Author Bio

He goes by the alias “Brie Willy” to protect his true identity from hungry guests ready to storm his house for dinner. Chad Montano is a passionate home cook with a serious love for food. He finds joy in cooking and bringing people together around the table to share great meals and meaningful stories. What started as a passion has evolved into a full-time career, as Chad now channels his love for food into content creation—working as a professional photographer alongside some of the best brands in the food and hospitality industry.

Nutrition

Serving Size 6
Calories 407, Carbs 40 grams (13%), Protein 20 grams (40%), Fat 20 grams (30%), Saturated Fat 11 grams (66%), Trans Fat 0 grams, Cholesterol 66 milligrams (22%), Fiber 3 grams (14%), Sugar 1 grams, Sodium 111 milligrams (5%), Iron 4 milligrams (20%), Potassium 1112 milligrams (32%)