Teres Major Steak: The Tender, Flavorful Cut You Need to Try

• The teres major steak, also known as the shoulder or mock tender, is a small, boneless cut of beef derived from the cow's shoulder (or chuck). It's located near the flat iron steak and is part of the muscle group that connects the shoulder blade to the front leg.
• Its remarkable tenderness, often compared to the filet mignon, sets the teres major apart. However, unlike the filet, which comes from the loin, the teres major benefits from a more robust, beefy flavor due to its location in the chuck region. 
• Despite its luxurious qualities, this steak is often overlooked, making it a fantastic choice for those seeking quality without the hefty price tag.

Why Is Teres Major Steak Underrated?

1. Specialized Butchering: The teres major is a small cut and requires a skilled butcher to extract it properly from the shoulder. Its precise removal is labor-intensive, which limits its availability in standard grocery stores.
2. Relative Obscurity: The teres major isn't as widely marketed as mainstream cuts like ribeye or sirloin. As a result, it has flown under the radar for most consumers.
3. Misunderstood Name: Its nickname, "mock tender," can be misleading, suggesting that it imitates tenderness rather than genuinely tender.
4. Despite these factors, the teres major is gaining popularity among chefs and savvy home cooks for its exceptional qualities.

Characteristics of Teres Major Steak

1. Size: The teres major steak typically weighs 8-12 ounces and is long and cylindrical, resembling a small tenderloin.
2. Tenderness: It ranks just below the tenderloin in terms of tenderness, making it one of the most enjoyable cuts.
3. Flavor: Unlike the mild flavor of tenderloin, the teres major boasts a deep, rich, and slightly earthy beef taste.
4. Versatility: Its manageable size and texture make it suitable for grilling, pan-searing, roasting, and even sous vide cooking.

Cooking the teres major steak cut is straightforward, but attention to detail will ensure you maximize its flavor and tenderness. Here are some methods to try:

1. Grilling

• Preparation: Season the steak simply with salt, pepper, and olive oil. Let it sit at room temperature for 30 minutes before grilling.
• Cooking: Preheat your grill to medium-high heat. Sear the steak for 3-4 minutes per side, then move it to indirect heat to finish cooking until it reaches an internal temperature of 130-135°F for medium-rare.
• Resting: Let the steak rest for 5-10 minutes before slicing to retain its juices.

2. Pan-Searing

• Preparation: Season the steak with salt and pepper or your favorite rub.
• Cooking: Heat a cast-iron skillet over high heat until smoking hot. Add a tablespoon of oil or butter, then sear the steak for 3-4 minutes on each side.
• Finishing Touch: For extra flavor, baste the steak with garlic, rosemary, and butter during the last minute of cooking.

3. Sous Vide

1. Preparation: Vacuum-seal the steak with your preferred seasonings and cook it in a sous vide water bath at 129°F for 1-2 hours.
2. Searing: After sous vide, sear the steak in a hot skillet for 30-60 seconds per side to achieve a caramelized crust.

4. Oven Roasting

1. Preparation: Preheat your oven to 400°F. Season the steak and sear it in a hot skillet for 2-3 minutes per side.
2. Cooking: Transfer the skillet to the oven and roast for 5-7 minutes until the internal temperature reaches 130-135°F.

The teres major steak’s robust flavor pairs well with various sides and sauces. Here are some ideas to inspire your next meal:

Sauces:

• Classic chimichurri
• Peppercorn cream sauce
• Garlic butter

Sides:

• Roasted garlic mashed potatoes
• Grilled asparagus with lemon zest
• Creamed spinach
• Herbed couscous

Marinades:

• Soy sauce, ginger, and honey for an Asian twist
• Balsamic vinegar and olive oil for a tangy flavor
• Garlic, thyme, and olive oil for a classic herbaceous profile

The teres major steak is a culinary gem known for its tender texture and rich, beefy flavor. Whether preparing a casual weeknight meal or an elegant dinner, this versatile cut can shine in various dishes. Below are two standout recipes to showcase its potential:

1. Pan-Seared Teres Major Steak with Garlic Herb Butter

Ingredients:

• 2 teres major steaks
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh thyme or rosemary

Instructions:

1. Pat the steaks dry and season generously with salt and pepper.
2. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
3. Sear the steaks for 3-4 minutes per side until a golden crust forms.
4. Lower the heat, add butter, garlic, and thyme, and baste the steaks for 1-2 minutes.
5. Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
6. Serve with roasted vegetables or creamy mashed potatoes for a complete meal.

2. Grilled Teres Major Steak Tacos

Ingredients:

• 2 teres major steaks
• 2 tbsp taco seasoning
• 8 small corn tortillas
• Pico de gallo
• Sliced avocado
• Chopped cilantro for garnish

Instructions:

1. Rub the steaks with taco seasoning and let them marinate for 20-30 minutes.
2. Preheat a grill to medium-high heat and sear the steaks for 3-4 minutes per side until medium-rare.
3. Let the steaks rest for 5 minutes, then slice thinly against the grain.
4. Warm the tortillas on the grill, then assemble with sliced steak, pico de gallo, avocado, and cilantro.

These recipes highlight the teres major steak's adaptability, whether you're seeking a classic steak dinner or a flavorful taco night. Enjoy!

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