Teres Major Steak: easy and delicious recipe

Teres Major Steak is a lesser-known cut that offers tenderness and flavor comparable to filet mignon but at a fraction of the price. This cut, also known as shoulder tender or petite tender, comes from the shoulder (chuck) section of the steer. It’s the second or third most tender cut, next to tenderloin and ribeye

I still remember my first encounter with the Teres Major steak. Standing at the butcher counter, I hesitated. This cut of meat was completely unknown to me. “Teres Major? What on earth is that?” I wondered. My natural shyness toward the unknown almost made me opt for my usual sirloin. But that day, driven by curiosity and encouraged by my butcher, I decided to step out of my comfort zone. That impulsive decision turned out to be one of the best culinary discoveries of my life.

What is Teres Major Steak?

The Teres Major, also known as the “petite tender” or “beef pear” in some regions, is a cut of meat that comes from the shoulder of the beef, specifically from the upper part of the chuck. What makes this cut so special is that it comes from a muscle that the animal uses minimally, giving it remarkable tenderness.

What’s fascinating about the Teres Major steak is that it’s a relatively recent cut in the consumer market. Although professional butchers have known about it for a long time, its extraction requires particular skill. The muscle is surrounded by connective tissue, and its preparation demands precise technique, which explains why you won’t find it in every supermarket. But believe me, it’s worth seeking out from a good artisanal butcher.

In terms of texture and taste, the Teres Major steak falls somewhere between filet mignon and sirloin. It’s incredibly tender like filet, but offers a slightly more pronounced flavor. And the best part? It generally costs 30-40% less than filet mignon.

Teres Major Steak Cooking Instructions: Almost Impossible to Ruin

One of the most appreciated qualities of Teres Major steak is how easy it is to prepare. Unlike some cuts that require meticulous attention to prevent them from becoming tough or dry, the Teres Major steak is almost impossible to mess up in the kitchen.

The Perfect Marinade for Teres Major steak recipe

To begin, I recommend a simple but effective marinade. For about 1 pound of meat, mix:

Ingredients	Quantity
Extra virgin olive oil	3 tablespoons
Crushed garlic cloves	2
Sea salt	1 teaspoon
Freshly ground black pepper	1/2 teaspoon
Red wine (Cabernet Sauvignon works wonders)	2 tablespoons
Worcestershire sauce	1 teaspoon

Place the meat in an airtight bag with the marinade and let it rest at room temperature for about 30 minutes. If you have more time, you can marinate it in the refrigerator for up to 4 hours, but remember to take it out about 30 minutes before cooking so it returns to room temperature.

Cooking Methods for Teres Major Steak

Stovetop to Oven

Preheat your oven to 350°F (180°C).
In a cast iron skillet, heat 1 tablespoon of oil over high heat until it begins to smoke slightly.
Remove the meat from the marinade and gently pat it dry with paper towels.
Sear the meat for about 2 minutes on each side, until you get a nice golden crust.
Transfer the skillet to the oven and continue cooking for about 8-10 minutes for a medium-rare doneness.

On the Grill

Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
Remove the meat from the marinade and gently pat it dry.
Place the Teres Major steak on the grill and cook for about 4-5 minutes on each side for medium-rare doneness.

Recommended Internal Temperatures

To check doneness, nothing beats a good meat thermometer:

Rare: 125-130°F (52-54°C)
Medium-rare: 130-135°F (55-57°C)
Medium: 140-145°F (60-63°C)
Well-done: 155°F (68°C) and above

Personally, I find that this steak gives its best when served medium-rare, as this preserves its tenderness while developing its flavors.

Don’t forget to let your Teres Major steak rest for about 5 minutes before slicing it. This crucial step allows the juices to redistribute within the meat, ensuring a juicy and flavorful texture.

Serving Suggestions: Elevate Your Teres Major Steak recipe

Since the Teres Major steak is a relatively lean cut, it pairs perfectly with sauces that add a bit of richness. Here are some suggestions:

Classic Chimichurri Sauce

Chimichurri sauce, originating from Argentina, is the perfect accompaniment for this steak. Here’s my favorite recipe:

Ingredients	Quantity
Fresh parsley bunch	1
Garlic cloves	3
Fresh oregano	2 tablespoons
Extra virgin olive oil	1/4 cup (60 ml)
Red wine vinegar	2 tablespoons (30 ml)
Red pepper flakes	1 pinch
Salt and pepper	To taste

Finely chop the parsley, garlic, and oregano, then mix with the other ingredients. Let it rest for at least 30 minutes before serving so the flavors develop.

Other Accompaniments

Avocado and lime sauce: Mash a ripe avocado with the juice of one lime, a minced garlic clove, salt, and pepper.
Herb compound butter: Mix softened butter with chopped fresh herbs like thyme, rosemary, and chives.
Balsamic and honey reduction: Reduce balsamic vinegar with a teaspoon of honey until syrupy.

For side dishes, I recommend grilled vegetables like asparagus, portobello mushrooms, or a simple arugula salad dressed with olive oil and lemon juice. For starches, garlic mashed potatoes or rosemary roasted potatoes perfectly complement this dish.

Your Turn to Try beef teres major steak recipe

Now that you know all the secrets of the Teres Major steak, it’s time to try it yourself! I’d love to know how this discovery has transformed your meals. Share your culinary creations on social media with the hashtag #TeresMajorDiscovery or leave a comment below with your personal tips.

Your comments and ratings are not only appreciated, but they also help other cooking enthusiasts discover this culinary gem. Feel free to share your recipe modifications, cooking tips, or serving suggestions – the Spinach Tiger community loves culinary exchanges!

And if you enjoyed this recipe, check out our other articles on lesser-known meat cuts or our perfect grilling recipes for summer. For those following a keto diet, you’ll be happy to learn that the Teres Major steak, being naturally high in protein and low in fat, fits perfectly into your diet.

At Spinach Tiger, our mission is to help you discover quality ingredients and culinary techniques that transform the ordinary into the extraordinary, while remaining accessible and healthy. The Teres Major steak perfectly represents this philosophy: a hidden treasure just waiting to be discovered by discerning foodies like you.