If you’re searching for a restaurant-quality steak experience without the premium price, this comprehensive teres major steak recipe guide reveals why the “shoulder tender” is your new secret weapon. Often called the “poor man’s filet mignon,” this underrated cut delivers exceptional tenderness and rich beefy flavor when cooked properly.
In this ultimate teres major recipe resource, we’ll explore:
✔ Two foolproof cooking methods (quick pan-sear & reverse sear)
✔ Essential tips for perfect doneness
✔ Flavor-enhancing sauces and sides
✔ Answers to all your teres major steak questions
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What is a Teres Major Steak?
The teres major is a small, tender muscle from the cow’s shoulder (distinct from the tougher chuck). Butchers often call it the “shoulder tender“ or “petite tender” – and for good reason. When prepared correctly using a proper teres major steak recipe, it rivals filet mignon in texture at nearly half the price.
Why This Cut Shines
✅ Naturally tender with fine muscle grain
✅ Bold beef flavor (more pronounced than filet)
✅ Budget-friendly compared to premium steaks
✅ Quick-cooking – ideal for weeknight meals
Essential Ingredients & Tools
Ingredients
- 1–1.5 lb teres major steak (ask your butcher)
- Kosher salt & coarse black pepper
- High-smoke-point oil (avocado or grapeseed)
- Unsalted butter (for basting)
- Fresh garlic & herbs (rosemary/thyme)
Non-Negotiable Tools
✔ Cast-iron skillet (superior heat retention)
✔ Instant-read thermometer (precision cooking)
✔ Meat tongs (avoid piercing steak)
✔ Wire rack (for reverse sear method)
How to Cook Teres Major Steak (3 Methods)
Method 1: Perfect Pan-Seared Teres Major Steak
Best for quick weeknight dinners
- Prep Steak: Pat completely dry → Season generously
- Sear: Heat oil in smoking-hot skillet → Cook 2-3 mins per side
- Baste: Add butter, garlic, herbs → Spoon continuously 1-2 mins
- Rest & Slice: Transfer to board → Rest 5-10 mins → Slice against grain
Pro Tip: Achieve crust perfection by ensuring steak surface is bone-dry before searing.
Method 2: Reverse Seared Teres Major
For steakhouse-quality results
- Slow-Cook: Preheat oven to 225°F → Bake on rack until 110°F internal
- Sear: Heat skillet to ripping hot → Sear 60 seconds per side
- Rest: Tent loosely with foil → Wait 10 minutes before slicing
Why reverse sear? Cooks evenly edge-to-edge with perfect pink interior.
Method 3: Grilled Teres Major Steak
For smoky summer flavors
- Preheat grill to 450-500°F
- Grill 3-4 minutes per side (lid closed)
- Baste with garlic butter last minute
The Critical Step: Temperature Control
| Doneness | Internal Temp (°F) | Visual Cue |
|---|---|---|
| Rare | 120-125°F | Bright red center |
| Medium-Rare | 130-135°F | Warm red center (ideal) |
| Medium | 140-145°F | Pink center |
| Medium-Well | 150-155°F | Slight pink |
Thermometer Truth: Always verify doneness internally – color alone deceives!
Pro Perfection Techniques
- Room Temp Start: Remove steak from fridge 30 mins pre-cook
- Dry Surface = Better Sear: Pat moisture off thoroughly
- Rest Religiously: 5-10 minutes retains juices
- Against-the-Grain Slices: Shortens muscle fibers for tenderness
- Sous Vide Teres Major Option: 130°F for 2 hours → quick sear
Sauces & Pairings
Signature Sauces
- Garlic-Herb Compound Butter (melt over hot steak)
- Bright Chimichurri (parsley, oregano, garlic, vinegar)
- Simple Pan Jus (deglaze with beef broth + butter)
Perfect Sides
- Creamy Parmesan Polenta
- Blistered Cherry Tomatoes
- Charred Asparagus with Lemon
Teres Major Steak Recipe FAQ
Is teres major steak tough?
Not when cooked medium-rare and sliced properly. Overcooking makes any cut tough.
Where to buy teres major?
Ask butchers for “shoulder tender” – it’s often not displayed.
Grilled teres major tips?
Use high heat, avoid flare-ups, and pull at 125°F (carryover cooks to 135°F).
Sous vide teres major times?
130°F (54°C) for 1-2 hours followed by ice bath or immediate searing.
Why is my teres major chewy?
Likely sliced with the grain – always cut perpendicular to muscle fibers.
Printable Recipe Card: Pan-Seared Teres Major Steak
Juicy Teres Major Steak Recipe – Restaurant Quality at Home
Equipment
- Cast iron skillet
- Instant-Read Thermometer
- Tongs
- Cutting Board for resting
Ingredients
- 1.5 lbs teres major steak
- 2 tbsp coarse salt
- 1 tbsp black pepper
- 3 tbsp avocado oil
- 4 tbsp unsalted butter
- 6 garlic cloves smashed
- 4 rosemary sprigs
Instructions
- Prep: Pat steak dry, season generously with salt and pepper
- Pan-Sear: Heat oil in cast iron until smoking → sear 2-3 mins per side → baste with butter/garlic/rosemary
- Reverse Sear: Bake at 225°F until 110°F internal → finish with 1-min sear
- Grill: Cook over direct high heat (450°F) 3 mins per side
- Rest: Transfer to cutting board → wait 10 mins → slice against grain
Video
Notes
• Ask butcher for "shoulder tender" if unavailable • Always slice against the grain for maximum tenderness • Internal temps: 130°F=medium rare (ideal)
Mastering this teres major steak recipe unlocks five-star dining at home. Whether you choose pan-seared speed, reverse-sear precision, or grilled smokiness, this versatile cut delivers remarkable tenderness. Share your teres major creations @TriTipRecipes – we’d love to see your kitchen mastery!
“The shoulder tender is the most underrated steak in America.” – Adam Danforth, James Beard Award-winning butcher
Craving more? Try our Coffee-Rubbed Grilled Teres Major recipe next!
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