Is teres major a good cut of steak?

Yes, teres major steak is one of the best cuts many people have never tried. It's incredibly tender, with a texture so soft it's often compared to filet mignon. What sets it apart is its rich flavor and consistent texture. It cooks evenly, slices clean, and holds seasoning well, making it an excellent choice for both weeknight dinners and special occasions.

What is another name for teres major steak?

Teres major steak is also known by a few other names. You might hear it called shoulder tender, petite tender, or beef shoulder filet. All of these refer to the same muscle, which is located near the shoulder. Don’t confuse it with tenderloin—they’re different cuts, though they share a similar tenderness.

Why is teres major so cheap?

Teres major steak stays affordable because it’s not as well known as other premium cuts like ribeye or strip steak. It takes a skilled butcher to remove it properly from the shoulder, which is part of why it's not as common in grocery stores. But this lower demand keeps the price down, giving you top-quality flavor without the high cost.

What is the best way to cook teres major?

The best approach to cooking teres major steak is to keep things simple, letting its natural flavor and tenderness shine through. Season with salt, pepper, and herbs, then sear it in a hot pan or grill it over direct heat. Cook it to medium rare or medium, then rest it for at least 10 to 15 minutes. Be sure to slice it against the grain to maintain its tenderness in every bite.

Do teres major steaks need to be trimmed?

Sometimes, yes. If the steak has a layer of silver skin, it should be removed before cooking. Most butcher-trimmed teres major steaks come nearly ready, but it’s always worth checking. Giving it a quick trim improves the texture and ensures the meat cooks more evenly from edge to center.

Is teres major steak tender?

Absolutely. Teres major steak is known as one of the most tender cuts of beef, coming just after the tenderloin in softness and texture. It has a fine grain and holds its shape during cooking. When cooked properly and rested, it’s juicy, soft, and packed with flavor.

Teres Major Steak: The Best Tender Cut Most People Overlook- allyumm

Name: Teres Major Steak: The best Cut You Need to Taste
Prep time: 5 min
Cook time: 20 min
Total time: 8 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 8oz Teres Major Steaks; kosher salt and pepper roughly 1 teaspoon of salt; 1 tablespoon mixed herbs, such as rosemary, sage and thyme; 2 teaspoons cooking oil

Description

Dry-brined teres major steak, infused with fresh herbs and cooked by pan roasting or grilling, is a flavorful, tender cut that every steak lover is sure to appreciate.

Ingredients

Scale

2 8oz Teres Major Steaks

kosher salt and pepper roughly 1 teaspoon of salt

1 tablespoon mixed herbs, such as rosemary, sage and thyme

2 teaspoons cooking oil

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Instructions

Trim and Season:

Inspect the steaks for any silver skin or tough spots, then trim them away.

Season generously with salt, freshly ground black pepper, and a mix of your favorite herbs. Press the herbs into the meat, wrap in plastic, and refrigerate overnight to dry brine.

Pan-Sear or Grill:

Allow the steaks to sit at room temperature for about 20 to 30 minutes before cooking to help them cook more evenly.

For pan-searing, heat a cast iron skillet with a little oil. Sear the steaks until browned on both sides, and use tongs to brown the edges. You can finish in the oven if needed.

For grilling, wait until the coals are hot and the flames are gone. Grill the steaks slowly, turning to brown each side evenly.

Let It Rest:

When the steaks hit 130°F for medium-rare or 135°F for medium, transfer them to a paper towel-lined plate. Let them rest in a warm place for 15 minutes before slicing to keep the juices locked in.

Serve with Simple Sides:

Teres major pairs well with roasted vegetables, garlic mushrooms, chili-lime corn, sour cream mashed potatoes, or a lemony green salad.

Notes

Top with garlic herb butter, mushroom shallot butter, or a smoked paprika blend. Soften the butter, stir in your chosen flavorings, shape it into a log using parchment paper, chill until firm, then slice when you’re ready to use it.

Prep Time: 5minutes
Cook Time: 20minutes
Category: Proteins
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 20kcal
Sodium: 1mg
Fat: 2g
Saturated Fat: 0.2g
Trans Fat: 0.01g
Carbohydrates: 0.3g
Fiber: 0.2g
Protein: 0.1g
Cholesterol: 0.3mg