If you fancy yourself a steak aficionado the teres major steak may be already on your radar, but if not, what is this intensely beefy steak? Here I'll discuss this extraordinary cut of meat, and you will trust me when I say this is a steak you have to try!
The teres major is a tender and flavorful cut of steak that you don't want to miss out on!
If you’re a regular here at Bake It With Love, then you must know how much we love steak. We’ve tackled everything from giant tomahawk steaks to porterhouse to classic ribeyes, we love them all.
Although we’ve featured so many different cuts, it feels as if we have just scratched the surface! Unless you have a very skilled butcher, you’ve likely never heard of the teres major steak.
Jump to:
If you’re a meat connoisseur, or a steak lover in general, it is one to add to your list of cuts to try. However, before you go out and attempt to get your hands on a teres major steak, there are a few things you should know!
What is the Teres Major Steak?
The teres major steak is a fairly rare cut that comes from the shoulder or ‘chuck’ of the cow. Most people are familiar with a chuck roast, but the teres major is much more tender. It is actually a specific muscle from within the chuck.
It is rather difficult to properly extract this small cut of meat. You will rarely see a teres major steak that weighs more than 10-12 ounces (hence the need for a very skilled butcher).
The teres major steak is the second most tender cut from the cow, after the tenderloin. In fact, it is often referred to as the petite tender, mock tender, or shoulder tender.
Despite its uncommon nature, this steak is a cheaper option compared to a tenderloin or filet mignon. So, if you have time to plan ahead and order a few, it will be the most bang for your buck!
The easiest way to get your hands on one of these steaks is to order it from a reputable online butcher shop. (Unless you have the hook up with an experienced local butcher.)
What Does the Teres Major Steak Taste Like?
Despite coming in second to the tenderloin in tenderness, the teres major comes in first for flavor! This cut of steak is from an area of the cow that sees a lot of movement, the chuck primal.
This means it experiences more blood flow and as a result, it develops a more complex flavor. Think true beefy-rich flavor in a tender cut that cooks up beautifully!
Unlike other cuts, the active nature of this section of the cow does not toughen the meat. This particular muscle sits just below the cow’s leg and is full of fat while lacking the sinewy connective tissue.
When cooked properly, it slices like butter. It does best with very simple seasoning, a little salt & pepper is usually all it takes.
The rendered fat permeates the meat and adds all the flavor you need. People often say its flavor and texture remind them of a combination of tenderloin and filet mignon.
So, if you are on the hunt for an inexpensive cut of steak that tastes gourmet, this would be my number one choice. Order a few to keep in the freezer, and you’ll be in steak heaven without breaking the bank!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Teres Major Steak: Pan Seared Mock Tenderloin
Ingredients
- 12 oz teres major steak
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper (freshly ground)
- ½ tablespoon beef tallow (or use oil with a high smoke point)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Season the teres major steak with salt and pepper the night before if possible. Leave your steak uncovered and refrigerate to dry brine with the seasoning in place. Otherwise, season your steak and allow to warm to room temperature for an hour before cooking.
- Preheat your oven to 400°F (205°C). Bring a cast iron skillet (or an oven-safe skillet) to medium-high heat with the beef tallow. Once the tallow is melted and is shimmering in your skillet, place the teres major into your skillet.
- Sear for 2-3 minutes per side (I use tongs to try and place the steak so that all sides get seared as evenly as possible). Transfer the skillet with seared teres major into your preheated oven and finish until the internal temperature is 130-135°F (54-57°C) for medium-rare.
- Remove from the oven when done and tent loosely with a sheet of aluminum foil. Allow your steak to rest for 5 minutes before serving.
Notes
- Additional seasoning suggestions would ¼ teaspoon garlic or onion powder, paprika or smoked paprika, as well as optional herbs like oregano or ground sage.
Kim says
If you don’t have a meat thermometer, how long approximately would you cook it in the oven?
Angela @ BakeItWithLove.com says
If you were to cook it to medium rare (without a meat thermometer), I would cook the steak until the consistency feels like the fleshy part of your palm near the thumb. Also, when meat is medium rare, you can see the blood pool slightly on the top of the steak. I never go by time alone as it will be variable based on so many things (oven, how cold was the meat to begin with, size and thickness of your steak cut, etc). Hope this helps and thanks for asking! 🙂
CHRISTIE says
This was great! Cut like butter and super tasty!
Agneta says
Såååå gott! Köttbiten rekommenderad av gossen i Bondens Skafferi. En fantastisk liten affär här i Helsingborg! Tack för hjälpen. Han beskrev tillagningsmetoden exakt likadant! (Sooo good! The piece of meat recommended by the boy in Bondens Skafferi. A fantastic little shop here in Helsingborg! Thanks for the help. He described the cooking method exactly the same!)
Patti Heaton says
Our butcher always cuts these into tenderloins, so people don’t think it’s tough. They started leaving it whole, which is the way we prefer it. Your recipe is perfect!
Lisa W says
We were recommended to use the major steaks for fondue. We now use them for fondue, grilling, even cooking in our air fryer. My husband thinks I'm a great cook, but these steaks are simply amazing! This is definitely a worthwhile go-to!
Jeanne says
Thank you for the definition of “teres major steak”. I’m glad I Googled it. Now I know! I’ll e following you. Thanks again.
kathleen J says
This turned out fabulous! I always walk by this cut of meat thinking it would be really tough, i choose to give it a shot (based on the price) I used Ghee as an oil substitute and it turned out delicious Thanks for sharing
Angela @ BakeItWithLove.com says
I'm glad you gave it a try! This is a nice, beefy cut of meat that tastes great.