Teres Major Steak, a Filet Knock Off

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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.

Teres Major

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.

Teres Major

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 Steak

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.

Chimichurri in Bowl
Teres Major, the Affordable Steak

More Steak Recipes from Spinach TIger

Teres Major
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3.89 from 34 votes

Teres Major Steak, a Filet Knock Off

Teres Major is a cut of beef that sits on top of the shoulder, extremely lean and easy to make.
Course: Meat
Cuisine: American
Author: Angela Roberts


  • teres major
  • freshly crushed garlic
  • olive oil
  • 1 tablespoon of Worcestershire sauce
  • salt
  • pepper


  • 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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  1. I bought teres major at a local whole Foods. I googled it because I have never heard of it. I prepared it by seeRING it in a cast-iron skillet and baking it at 400 Following a recipe
    Best steak I ever had I prepare hamburgers and any kind of steak like that. I can’t believe how good it comes out. I did not marinated It. I just rub it with gravy master and sprinkle with Montreal steak seasoning.
    Well that’s how much I love it

  2. I know this comments coming 6 years or so after this article was uploaded, but I actually work as a cook/chef, and we use this particular cut a lot.

    It’s nearly impossible to fuck up cooking it, unless you over season it, or over cook the hell out of it.

    And by that I don’t mean forgetting it’s in the over for 15 or 30 minutes —even if you do that it’ll still probably come out fine— I mean completely forgetting about it and leaving it in the over or on the stove for hours.

    Rare to well done, this cut will almost certainly be tender. I’ve used it for steak tacos, wellingtons, dianes, Marsala and lots more. All around a great cut of meat!

  3. Will look into this cut. I was so shy as a little girl and I have no idea what happeded to me…now I talk to everyone and I am so out there at times…but sometime I go back to those days…that’s when the husband feels my forehead…

  4. I love how we can be on the same wavelength, half a continent apart, and not communicating openly!! I brought home an entire chuck shoulder clod to fabricate today, and here was your post!! Sadly, this time, someone else snagged off this prime little muscle before it was packaged…some smart meat cutter! I found the teres major muscle the last time I bought a whole shoulder clod, and I treated it like a mini filet, and much to my delight, it behaved exactly as I was praying it would! Great explanation!! And yes, I have a few secrets… *Ü*

  5. I’ve always been painfully shy as well. It’s gotten easier as I get older, but the awkwardness is still there. I recently read a book called “The Fine Art of Small Talk” which has really helped me pretend to be an extrovert.

  6. Love the story and totally relate. I’ve always been somewhat reserved and cautious – definitely not an extrovert, i.e., as in last one on the dance floor and things like that. 🙂 But times have changed and so have we – as witnessed by our involvement in blogging and putting ourselves out there for all the world to see, right?

    Thanks for the introduction to the teres major.

  7. I love this post… and the story you weave. I was and still am the same way. I spent my childhood and teen years and beyond hiding from people for fear of being noticed and spoke to. But once I make a friend I am completely the opposite. Funny. And this steak looks to me like the flank steak I grew up eating and which grills beautifully – perfect with a marinade.

  8. Sometimes shyness can be a tool for the curious. I love finding out about other people’s lives..where they came from and where they are interested in going..what they do for work and play, their political leanings, their loves and likes and hates..do they like to garden, sing, cook…are they open or closed-minded. To overcome my innate shyness I get the other person talking about themselves and the rest takes care of itself.
    I shall try teres major soon…it looks yummy.

  9. I’m guilty of the shyness bug too, Angela. I still remember how I would shudder at the thought of someone speaking to me and expecting an answer. And yes, I too learned quickly how to pretend I wasn’t.

    As for that meat, sounds interesting. I’m sure no one here in central PA will know about it but we do have a Wegman’s in State College so I’ll check there. Less expensive cuts like a good ol’ chuck steak often grill up deliciously!

    Thanks for sharing…

  10. Wonderful post – I have the same shy, introverted, awkward personality initially, and sometimes much longer, but once people get to know me they find I am (possibly too) opinionated and have a quick sense of humour…my sister always laughs when her friends comment to her on how “quiet” her sister it – she knows better 🙂
    I’ve never heard of this cut of meat, I’ll have to be on the lookout for it!

  11. A wonderful cut of meat! I find the the cheapest cuts are sometimes the tastiest…

    Like you, I was a shy teenager.



  12. I grew up in a family that very much kept to themselves so have never really learned the art of small talk or how to “work a room”. I am an observer and enjoy the roll. Therefore people consider me a good listener. As for this cut of meat I will have to remember to ask for it.

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