Teres Major Cut: The teres major, also known as the shoulder tender, is a small, relatively unknown muscle located on the shoulder blade of the cow. It's a hidden gem due to its tenderness and flavor, often compared to the more popular filet mignon but at a fraction of the cost.
Cooking Teres Major Like a Steak
Preparation:
- Remove the teres major from the refrigerator about 30 minutes before cooking to bring it to room temperature
- Remove any silver skin (white skin looking thing attached to the beef)
- Pat the steak dry with paper towels.
- Season generously with salt and pepper or your favorite steak seasoning
Searing:
- Heat a cast-iron skillet over high heat until it's very hot.
- Add a tablespoon of olive oil and let it heat up until it shimmers.
- Place the steak in the skillet and sear for 3-4 minutes on each side, until a deep brown crust forms.
Cooking:
- Continue cooking, flipping occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Resting:
- Remove the steak from the skillet and let it rest longer than other steaks on a cutting board for 15 minutes before slicing.
Serving:
- Slice the steak against the grain and serve with your favorite sides.
Cooking Teres Major as a Roast
- Teres major (whole cut, about 1-2 lbs)
- Salt and pepper
- Olive oil
- 1 onion, quartered
- 2-3 carrots, cut into large chunks
- 2-3 cloves of garlic, smashed
- Fresh thyme sprigs
- 1 cup beef broth
Preparation:
- Preheat your oven to 375°F (190°C).
- Season the teres major with salt and pepper all over.
Searing:
- In a large oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
- Sear the teres major on all sides until browned, about 2-3 minutes per side.
Roasting:
- Add the quartered onion, carrot chunks, smashed garlic, and thyme sprigs to the skillet.
- Pour the beef broth into the skillet around the meat (not over it).
- Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Resting:
- Remove the skillet from the oven and transfer the meat to a cutting board.
- Let the roast rest for 10-15 minutes before slicing.
Serving:
- Slice the roast against the grain and serve with the roasted vegetables and pan juices.
Enjoy discovering the rich, tender flavors of the teres major with these simple cooking methods!