If you love tender, juicy steak but are tired of the same ribeye or sirloin, it’s time to discover a hidden gem the Teres Major Steak. Often called the butcher’s secret cut, this steak is one of the most flavorful and tender pieces of beef you can cook. Despite being less famous than filet mignon, the Teres Major Steak delivers a melt-in-your-mouth texture with a rich, buttery flavor that surprises even steak lovers.
What is Teres Major Steak?
The Teres Major Steak comes from the shoulder area of the cow, specifically from the chuck primal. This area usually produces tougher cuts, but the teres major muscle is unique it does very little work, making it naturally tender. In fact, it’s often compared to the tenderloin because of its soft, lean texture and deep beefy flavor.
Butchers sometimes call it the shoulder tender or petite tender, and for good reason. It looks like a small tenderloin, cooks quickly, and doesn’t need fancy marinades to shine. Once you try beef teres major, you’ll realize it’s one of the most underrated cuts in the world of beef.
Why Teres Major Steak is Special
There’s something truly remarkable about the Teres Major Steak. It’s not only tender but also affordable. Unlike prime tenderloin or ribeye, this cut delivers gourmet taste at a budget-friendly price.
Here’s why it stands out:
- Texture: Smooth and buttery, similar to filet mignon.
- Flavor: Rich, beefy, slightly nutty.
- Cooking flexibility: Perfect for grilling, pan-searing, or sous vide.
- Rarity: Each cow only produces about two teres major steaks, making it a butcher’s treasure.
That’s why chefs and home cooks who know the Teres Major Steak swear by it.
How to Cook Teres Major Steak Perfectly
The secret to cooking Teres Major Steak is keeping it simple. Because it’s already tender, you don’t need to overcomplicate things. Here’s how you can make it restaurant-quality at home:
- Pat dry the steak with paper towels.
- Season generously with salt, pepper, and garlic powder.
- Sear in a hot cast-iron skillet with butter and a bit of oil.
- Cook 3–4 minutes per side for medium-rare.
- Rest for 5 minutes before slicing.
The beef teres major shines when cooked medium-rare, letting its natural juices flow freely. You can also finish it with a drizzle of melted herb butter or a touch of sea salt for extra flavor.
Grilling Teres Major Steak
For grill lovers, the Teres Major Steak is perfect. Because it’s lean yet flavorful, it takes on smoky notes beautifully.
- Preheat grill to high heat.
- Grill each side for 3–4 minutes.
- Let it rest before slicing across the grain.
A little olive oil and rosemary go a long way in bringing out the natural flavors of Teres Major Steak.
Best Sides to Serve with Teres Major Steak
A good steak deserves the right company. Here are some classic sides that pair beautifully with Teres Major Steak:
- Garlic mashed potatoes
- Grilled asparagus or green beans
- Creamed spinach
- Roasted vegetables
- Red wine reduction sauce
The Teres Major Steak pairs wonderfully with bold red wines like Cabernet Sauvignon or Malbec, which balance the steak’s richness.
Buying Teres Major Steak
Because it’s a rare cut, not every grocery store sells Teres Major Steak. Your best bet is a trusted local butcher or a specialty meat supplier. When shopping:
- Look for bright red color and fine marbling.
- Choose steaks at least 1.5 inches thick for even cooking.
- Ask your butcher to trim excess silver skin.
High-quality Teres Major Steak should feel firm yet tender to the touch a sign of great texture.
Nutrition Facts
If you’re health-conscious, here’s the good news: Teres Major Steak is lean and packed with protein.
Per 4-ounce serving:
- Calories: ~180
- Protein: 25g
- Fat: 8g
- Iron: 15% DV
- Carbs: 0g
It’s a great choice for low-carb diets and a fantastic source of muscle-building protein.
Tips for the Perfect Teres Major Steak
- Don’t overcook it’s best at medium-rare.
- Always rest the meat before slicing.
- Slice against the grain for maximum tenderness.
- Try sous vide if you want precision cooking.
- Use compound butter or steak sauce for finishing.
Once you master these steps, Teres Major Steak might just become your favorite new cut.
Conclusion
The Teres Major Steak is the ultimate hidden gem for steak enthusiasts. It delivers everything you want tenderness, flavor, and value all in one cut. Whether you pan-sear it at home or grill it for a weekend cookout, this steak never disappoints. Forget overpriced tenderloin; the beef teres major is your ticket to gourmet dining without breaking the bank.
FAQs About Teres Major Steak
1. What part of the cow is the Teres Major Steak from?
It comes from the shoulder area, specifically from the chuck primal near the top blade.
2. Is Teres Major Steak tender?
Yes, it’s one of the most tender cuts, second only to the tenderloin.
3. How should I cook Teres Major Steak?
The best way is to sear it in a hot pan or grill it over high heat for 3–4 minutes per side for a juicy medium-rare.
4. Is Teres Major Steak expensive?
Not at all — it’s far more affordable than filet mignon but offers a similar tenderness and taste.
5. Can I marinate Teres Major Steak?
You can, but it doesn’t need much. A light olive oil, garlic, and herb marinade enhances the flavor beautifully.