Trim the steaks

Inspect the steaks for any remaining silver skin and remove any that you see.

Dry brine the steaks

Step 1

Season the steaks with the salt and pepper.

Step 2

Next, sprinkle the herbs over both sides of the steak, rolling them around and pressing to help them adhere.

Wrap the steaks in cling film and refrigerate overnight.

Pan-seared teres major steaks

Step 1

Bring the steaks to room temperature. Heat the oil in a heavy cast iron or similar pan. Add the steaks and cook until well browned on both sides. Use tongs to pick up the steak and brown the thinner sides.

Step 2

If you don’t have a hood vent, you can pan roast the steaks in the oven, flipping them occasionally.

Grilled teres major steak

Heat a grill (preferably a wood fire) until the coals are ready and there aren’t visible flames. Grill the steaks, taking your time brown all of the sides.

Rest the Steaks

When the steaks reach your desired temperature (130F-135F) remove them to a plate lined with a paper towel and allow to rest in a warm place such as near the oven vent, or in a warm oven with the heat turned off. Rest the steaks for 15 minutes before slicing and serving