Teres Major Steak (Grilled or Pan Seared)

Also known as shoulder tender, petite tender steaks, mock tender, or bistro filet, this tender cut of beef has a robust flavor and not much fat. It’s referred to as “Poor Man’s Filet Mignon” for good reason.

Teres Major Steak

Teres major steak is a lesser-known butcher cut, however its quickly become one of my favorite beef cuts. Flavor and texture wise, I find it has the rich beefy flavor and tenderness of a beef tenderloin, thanks to limited connective tissue, but at a fraction of the cost. 

Teres major is a fairly rare cut – only 2 lbs. is collected from every 1,400 lbs. of beef according to Porter Road! This small cut of meat is about the size of a pork tenderloin (12 ounces). The name “Teres Major” is actually the name of the muscle itself. It’s the small muscle off the flat iron steak from the chuck section of the cow, which is located below the front leg.

If you’re looking for tender yet inexpensive cuts, also check out the Denver Steak. Both are great grilling recipes.

How To Make

Teres major steak can be cooked using a variety of methods, however I prefer to either pan sear in a cast-iron skillet or grill it. In my experience with Teres Major, these two routes are the best way to cook up this flavorful steak as the high heat creates a delicious crust on the outside while keeping the inside tender.

Keep in mind, due to the leanness of the cut, it’s ideal to cook to rare or medium-rare. Make sure to reference and download our Beef Temperature Chart if you’re unsure of the temp. you should go with.

Pan Seared Steak

Preparation – Remove the steak from the refrigerator about 30-60 minutes before cooking to bring it close to room temperature. Pat dry with paper towels before generously seasoning with kosher salt, black pepper and garlic powder.

Pre-heat The Skillet – Pre-heat a heavy cast iron skillet over high heat. 

Searing – Once the pan is smoking hot, place the teres major steak in the skillet and sear until a brown crust forms, about 2-3 minutes per side. Don’t forget the sides of the steaks to ensure the entire tenderloin has a nice crust.

Butter Basting – After the initial sear, reduce the heat to medium. Add a generous amount of butter to the pan along with the whole garlic cloves and herbs (optional). Tilt the pan slightly and use a spoon to continually baste the teres major with the melted butter. 

Continue to cook and baste the steak until it hits an internal temperature of 125°F for rare and 130°F for medium-rare steak. It will rise about 5°F when resting.

Resting The Steak – Remove the steak from the pan and drizzle with the rest of the melted butter. Loosely tent with foil and let rest for 5-10 minutes. This allows the juices to redistribute throughout the meat and increases the temp a few degrees to your desired final internal temperature.

Serving – Slice the roast against the grain into small steaks and serve.

Grilled Steak

Preparation – Remove the steak from the refrigerator about 30-60 minutes before cooking. Pat dry with paper towels before coating it with olive oil, kosher salt, black pepper and garlic powder.

Pre-heat The Grill – Preheat one side of your grill to high heat, 450-500°F (232-260°C). 

Sear the Steak – Place the steak on the hot side of the grill and sear until a brown crust forms, about 2-3 minutes per side. Avoid moving the steak around too much as it cooks.

Cooking the Steak – After searing, move the steak to the indirect heat side of the grill. Continue cooking until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature: 125°F for rare, 130°F for medium-rare, 135°F for medium, and 145°F for medium-well.

Resting The Steak – Remove the steak from the grill, loosely tent with foil, and let rest for 5-10 minutes. This allows the juices to redistribute throughout the meat and increases the temp a few degrees to your desired final internal temperature.

Make The Garlic Butter – While the steak is resting, make a batch of garlic butter sauce to pour over the top before slicing. You can also opt for a cajun sauce.

Serving – Slice the steak against the grain and drizzle some garlic butter over the top.

Seasonings

While teres major steak is flavorful on its own, it also pairs well with a range of marinades and dry rub seasonings. Simple salt and pepper are enough to enhance its natural taste, but it also stands up well to bolder flavors like this popular Prime rib rub or Montreal Seasoning. Even this basic steak marinade I use on Oven Baked Tri Tip would be killer.

I’ve even swapped out the butter baste for Chimichurri Sauce with great success. The best steak uses your favorite flavors. 

Butter Basted Steak

Butter basting a steak is a classic cooking technique that elevates the flavor and texture of the meat. It involves cooking the steak in a combination of butter and other seasonings, often with the addition of herbs and garlic. Garlic butter sauce basting is a simple yet effective technique that imparts rich flavor and creates a beautifully caramelized crust.

Throw in any aromatic or fresh herbs when butter basting – rosemary, thyme, garlic, onion and shallots are popular options. You can also use any compound butter you have on hand, such as my favorite Truffle Butter. 

Where To Buy Teres Major Beef

Beef Teres Major is gaining popularity but can still be hard to find in standard supermarkets and butcher shops. Our favorite online butcher shop is Porter Road. The steak teres major pictured in this recipe comes from this amazing shop and I highly recommend checking them out.

Darcey’s Cooking Tips

• Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on.
• Use high-quality, unsalted butter for the best pure butter flavor.
• Teres major steak is a lean cut and can become tough if overcooked. Aim for rare to medium-rare for the best texture.
• Allowing the steak to rest before cutting is crucial for a juicy result.
• Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Drink Pairings

I find these reds highly compatible with teres major steak and other beef recipes: Cabernet Sauvignon, Malbec, Bordeaux, Spicy Zinfandel, Syrah or Merlot.