Updated: Jan 24
The best cut of beef you've never heard of.
What!? You’ve never heard of Teres Major? Let’s be honest, few people really have. After all, it sounds more like a star constellation than a cut of beef. That being said, once you’ve had it you’ll never want any other cut.
What is it?
Well for starters it is the second most tender cut of beef, only the tenderloin is more tender. This cut is located in the chuck section of the cow, and resembles a “beefed up” version of a venison fish loin (pun intended). Now, let me explain something before you start thinking to yourself, “why don’t I just use the tenderloin, since it is the most tender cut?” This cut is a VERY close second, and actually has a much richer flavor that then tenderloin.
Why have I never heard of it?
Most people have never heard of this steak because restaurant’s tend to be first in line at the butcher, and often times will buy them out completely. Truth be told, we had never heard of this cut before we came across the awesome guys at http://www.claybrookangus.com/. When we explained to third generation butcher Dave Turner what we were doing, he graciously slipped an extra cut of meat into our bag and said, “try this one out”.
Whether you are a grill master, professional chef, or simply a fan of steak, this is a must try. We absolutely love our recipe, but trust me when I say that all you really need is a little salt and pepper to make something incredible.
Be sure to give this one a rating and let us know what you think below!
Feeling lazy? Here are some tips to make this dish easier:
Use the Traeger Beef Rub – While we love our homemade rubs and spices, this rub from Traeger paired with an awesome cut is hard to beat.
Salt, pepper, and garlic go a long way with this one – When you’re working with a cut this incredible, there is nothing wrong with going back to the basics.
Reverse Seared Teres Major:
Traeger or pellet grill
1 lb beef tenderloin
1 tsp salt
1 1/2 tsp cracked pepper
1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp onion powder
1/2 tsp parsley
pinch flakey sea salt
6 oz blue-cheese butter
Trim tenderloin, ensuring silverskin is removed from meat (silverskin is completely inedible, and VERY tough to chew).
Preheat Traeger, or pellet grill, to 180 degrees F (82 degrees C).
Combine salt, pepper, garlic powder, oregano, onion powder, and parsley into small bowl and stir until spices are evenly distributed (don't use flakey sea salt yet).
Evenly coat spice mixture around beef tenderloin and place steak directly on grill rack for 60 minutes.
Remove steak from grill and set aside. Increase Traeger's, or other pellet grill, temperature to 475 degree F (246 degree C).
Once grill is ready, place steak directly on grill rack and sear sides until internal temperature reaches 125 degree F (51 degrees C).
Once desired internal temp is reach, remove steak from grill, wrap in aluminum foil, and let rest for 5-10 minutes.
Once rested, slice tenderloin against the grain and garnish with flakey sea salt and blue-cheese butter.