When it comes to preparing a delectable and tender cut of beef, the teres major is an underrated gem. Perfectly tender, richly flavorful, and surprisingly easy to cook, this cut of meat has been gaining popularity among home cooks and grill masters alike.
Whether you’re looking to impress dinner guests or treat yourself to a restaurant-quality steak at home, mastering the teres major recipe is a must.
This blog will guide you through everything you need to know about beef teres major, including what makes it so special, how to prepare it, and a step-by-step recipe that will have your guests asking for seconds. You’ll also learn a few tips and tricks to ensure mouthwatering results every time.
What is Beef Teres Major?
Before we jump into the recipe, let's get to know the star of the show. Beef teres major is a small, tender cut of meat located near the shoulder blade. Also known as the "shoulder tender," this cut is prized for its tenderness and flavor, often drawing comparisons to filet mignon. However, unlike filet mignon, the teres major is a much more affordable alternative, making it a hidden gem for budget-conscious foodies.
The teres major is known for its marbling, which provides a rich, beefy flavor and naturally tender texture. It’s versatile, making it ideal for grilling, roasting, or even pan-searing. What’s not to love about this cut?
Why Choose Beef Teres Major?
There are plenty of reasons why beef teres major deserves more recognition in your kitchen:
- Affordability: Cut from the shoulder, the teres major is significantly cheaper than filet mignon or ribeye but offers similarly tender results.
- Flavor: Thanks to generous marbling, it delivers a robust flavor profile.
- Ease of Cooking: Whether you’re a beginner in the kitchen or a seasoned pro, this cut is forgiving and easy to work with.
- Versatility: From grilling to pan-searing to oven-roasting, there’s no shortage of ways to prepare it.
Now that we know why this cut is a standout, let's learn how to cook it.
Ingredients for the Perfect Beef Teres Major
To achieve a rich, restaurant-quality dish with beef teres major, you'll need the following ingredients:
For the Beef
- 1-1.5 lbs beef teres major (trimmed, if necessary)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional, for an extra smoky flavor)
For the Garlic Herb Butter
- 4 tbsp unsalted butter (softened)
- 2 cloves garlic (minced)
- 1 tbsp fresh parsley (chopped)
- ½ tsp lemon zest
Optional Sides
- Roasted vegetables (like asparagus or carrots)
- Mashed potatoes
- A fresh garden salad
Step-by-Step Beef Teres Major Recipe
1. Prepare the Meat
Start by patting the teres major dry with paper towels. This helps create a perfect crust when searing. Next, trim any excess fat or silverskin to ensure even cooking.
Season the beef generously with kosher salt, black pepper, garlic powder, and smoked paprika. Rub the seasoning evenly over the meat, ensuring every inch is coated. Allow it to rest for 15-20 minutes to absorb the seasonings while you prepare the pan or grill.
2. Preheat and Prepare
If you’re grilling, preheat your grill to medium-high heat. For stovetop cooking, heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1-2 tablespoons of olive oil to the pan and allow it to heat until shimmering.
3. Sear the Beef
Place the seasoned teres major onto the hot grill or skillet. Sear the beef for about 2-3 minutes per side until a rich, golden-brown crust forms. Use tongs to avoid piercing the meat and losing its juices.
If you’re cooking on a stovetop, you can finish the teres major in the same skillet or transfer it to the oven.
4. Cook to Perfection
Cook until the internal temperature reaches your preferred level of doneness:
- For medium-rare, aim for 130-135°F.
- For medium, aim for 135-145°F.
Use a meat thermometer to ensure accurate results. Cooking time varies but should take about 8-10 minutes total.
5. Rest the Meat
Remove the beef from the grill or pan and place it on a cutting board. Allow it to rest for 5-7 minutes, covered lightly with foil. Resting ensures the juices redistribute throughout the meat, delivering the tender, flavorful results you want.
6. Prepare Garlic Herb Butter
While the beef rests, combine the softened butter, minced garlic, fresh parsley, and lemon zest in a small bowl. Mix until smooth.
7. Serve and Enjoy
Slice the teres major against the grain into ½-inch thick medallions. Top each slice with garlic herb butter and pair it with your favorite sides. Serve immediately and savor the rich, tender flavor.
Tips for the Best Results
- Use High-Quality Meat: Look for freshly cut teres major from a trusted butcher.
- Don’t Skip the Rest Time: Be patient and allow the meat to rest after cooking.
- Experiment with Flavors: Consider adding a dry rub or marinade for alternative flavor profiles.
- Use a Thermometer: The key to perfect doneness is hitting the right internal temperature.
A Culinary Game-Changer
Beef teres major may not be a household name, but its tenderness and cost-effectiveness make it a game-changer in the kitchen. Whether you're grilling it for a special occasion or pan-searing it for a quick weeknight dinner, this cut of meat has what it takes to elevate your cooking game.
With the recipe and tips provided here, you’re ready to give this underrated cut the recognition it deserves. Happy cooking!
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