Blackened Teres Major Steaks w/Asparagus & Composed Butter

The Minnesota Beef Council and the Minnesota Pork Board have teamed up for “12 Days of Grilling!” Chef John Van House kicks us off with a recipe for Blackened Teres Major Steaks with Asparagus & Composed Butter.


1 each (about 2 #) Teres Major
Cajun seasoning (as needed)
1 bunch Asparagus
2 Tbsp Olive oil
2 sticks Butter
¼ cup Shallots minced
2 Tbps Garlic minced
1 tsp Salt
Black pepper (as needed)
2 Tbsp Parsley fine chop
1 each Lemon Juice
1 each Lemon zest minced
1 Tbsp Worcestershire


For the butter:

  • Bring butter to room temperature before starting
  • Mince garlic, shallots, lemon zest and parsley
  • Place butter in a mixing bowl with paddle attachment and add minced vegetables.
  • Mix on low for 30 seconds
  • Continue mixing the butter and slowly add the juice of 1 lemon, Worcestershire, salt and pepper to the butter and mix 30 seconds.
  • Place butter on parchment paper in a long line and roll to create a rod of butter.
  • Wrap with plastic and refrigerate

For the steak and asparagus:

  • Pat dry the steaks and season with Cajun seasoning
  • Place steaks onto a preheated grill (hot-we intend to blacken the steak) 500 degrees F
  • Rotate the steaks 60 degrees after 3-4 minutes
  • Flip steaks and cook to desired temperature
  • Remove the steaks from the grill and allow to rest for 15 minutes before cutting and serving
  • While the steaks rest, oil the asparagus with the olive oil and season with salt and pepper
  • Grill the asparagus on a hot grill for 1 minute, rotate them and finish cooking-total cook time for the asparagus should be 3 minutes or less.

For service:

  • Place asparagus onto a service plate
  • Slice the butter into discs
  • Slice the steaks into medallions against the grain
  • Top the steak and asparagus with butter
  • Enjoy!