Teres Major is an Affordable Steak
I’m reposting this old post with some new pictures because Teres Major is steak you can afford. If you’ve been to the store lately you know the price of beef and steak has almost become out of reach. If you can find teres major, a lean shoulder cut, let me encourage you to buy it.
People aren’t always what they appear, mainly because people cannot be described with one word. They are complex, multifaceted and wonderfully confusing and confusingly wonderful. Extroverted in one situation, introverted in another.
Meat is a little more simple to understand. It’s fatty or lean, tough or tender. When I first saw teres major in the meat case, I was reluctant to ask what it was. My old shyness came swirling back as I was almost afraid to ask for further information. I was a little intimidated at the meat counter that there was a cut of steak I had never heard of. I’m so happy I decided to pursue this unusually named steak.
What is Teres Major Steak?
Teres Major is a odd looking cut, shaped almost like a small pork tenderloin. It must be extracted with skill, so it’s not a commonly found cut, but it’s very cheap and if you do find it, buy it all up. It’s taken from a muscle in the shoulder that is rarely used (explaining it’s tenderness). It’s grilled or cooked and then cut into medallions.
Cooking Teres Major Steak
I marinated at room temperature for about 30 minutes with olive oil, a little garlic, salt, pepper, red wine, Worcestershire sauce. I started it on top of the stove and finish in the oven, using either an all-clad or cast iron frying pan. It’s my favorite way to cook steak, but this can be thrown on the grill, and made a lot of different ways.
Teres Major is cheap and good for a crowd, perfect for kabobs or fajitas. I made it simple, no sauce and served with avocado which brought balance to the leanness of the meat. This is the kind of meal we eat during the week, keeping it light, simple and still foodie worthy.
When I first discovered this affordable steak, it was $7.99 a pound. Then it went to $9.99 and now it’s probably a little more. But it’s all meat, no fat, no bone and still a good deal.
Serve Teres Major as is or with a Chimichurri
Chimichurri Sauce is great for this steak, made with fresh herbs, lemon and garlic.
More Steak Recipes from Spinach TIger
- The Pefect New York Strip Steak
- Cheap Beef Ribs in the Oven
- Rib Eye Steak Pan Seared
- Skirt Steak with Chimichurri
- How to Make Flank Steak
- How to Make Oven Baked Hamburger Steaks
Teres Major Steak, a Filet Knock Off
- teres major
- freshly crushed garlic
- olive oil
- 1 tablespoon of Worcestershire sauce
- Teres major can be made simply, by salting, grilling or marinated for 30 minutes at room temperature.
- Salt Meat.
- Put olive oil, garlic, worcerstershire in shallow dish.
- Add Meat. Marinate for several hours in refrigerator or if you don’t have time, 30 minutes at room temperature.
- Place in hot skillet that has a small amount of fat.
- Sear on one side. Flip over. Put in oven at 400 degrees, F. until the internal temperature in 135 degrees for medium rare.
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