At a glance
Trim the silver skin, dry brine the steaks for at least an hour, then cook them on the cool side of the grill at about 250°F until they reach 115°F to 120°F inside. Sear them hard over the coals, pull them at 125°F to 130°F for medium rare, rest for 5 minutes and slice into medallions.
Teres major is one of the best kept secrets at the butcher counter. It comes from the shoulder, is roughly the size of a pork tenderloin, and is the second most tender muscle on the animal after the tenderloin itself. Because it works harder than a filet, it also has noticeably more beefy flavor, and it usually costs about half the price.
The catch is that each animal only has two, and they take time to cut out, so you may need to ask your butcher to order them in. They are also sold as shoulder tender, petite tender or shoulder filet.
Preparing teres major
Most teres major comes with a tough, shiny layer of silver skin along one side. It will not soften on the grill, so slide a thin knife under one end and work along the steak to remove it, angling the blade slightly upward so you do not take meat with it.
Salting ahead of time makes a real difference to such a lean cut. Even an hour helps, and overnight uncovered in the fridge also dries the surface for a better crust.
Why the reverse sear works so well
Teres major is thick and narrow, a little like a small roast. Searing first over high heat tends to overcook the outside before the center is ready. Cooking it gently first and searing at the end gives you even pink meat from edge to edge with a dark crust. If you have a charcoal chimney, you can do the final sear directly over it, just like in our guide to searing steaks on a charcoal chimney.
Recipe
Teres Major Steak on the Grill
- Prep
- 15 min
- Cook
- 40 min
- Rest
- 10 min
- Total
- 1 hr 5 min plus at least 1 hour dry brining
- Makes
- 2 to 3 servings
- Indirect heat 250°F (121°C)
- Sear over high heat
- Pull at 125°F to 130°F (52°C to 54°C) for medium rare
Ingredients
- 2 teres major steaks, about 8 to 12 oz (225 to 340 g) each
- 1 1/2 tsp kosher salt
- 1 tsp coarse black pepper
- 1/2 tsp garlic powder (optional)
- 1 tbsp butter (optional, for finishing)
- Flaky salt, to serve
Equipment
- Grill set up with a hot zone and a cool zone
- Instant read thermometer
Method
- Trim off the silver skin that covers one side of each teres major using a thin knife.
- Season all over with the kosher salt and leave uncovered in the fridge for at least 1 hour, or up to overnight.
- Set up the grill for two zone cooking, with the cool side running at about 250°F (121°C).
- Season with pepper and garlic powder, then cook on the cool side with the lid closed until the thickest part reaches about 115°F to 120°F (46°C to 49°C). This takes 25 to 35 minutes.
- Move the steaks over the hottest part of the fire and sear for 1 to 2 minutes per side, turning to brown all four sides.
- Take them off at 125°F to 130°F (52°C to 54°C) for medium rare and top with a little butter if you like.
- Rest for 5 to 10 minutes, then slice across the grain into medallions about 3/4 inch (2 cm) thick and finish with flaky salt.
Notes
- Teres major is sometimes sold as shoulder tender, petite tender or shoulder filet.
- The USDA recommends 145°F (63°C) with a three minute rest for whole cuts of beef.
Slicing and serving
Teres major is usually served as medallions, sliced across the grain about 3/4 inch thick, like a small filet. It works brilliantly with a peppercorn sauce, chimichurri or simply butter and flaky salt. Like other lean cuts it is best at medium rare. Our guide to why eye of round steak turns tough explains why lean cuts punish overcooking.
Frequently asked questions
What does teres major taste like?
It is close to filet mignon in tenderness, with a richer, beefier flavor because it comes from a more active muscle.
Where can I buy teres major?
Specialist butchers and online meat suppliers are your best bet. Supermarkets rarely stock it, but many butchers will cut it to order if you ask for shoulder tender.
Can I cook teres major in a pan?
Yes. Sear it in a very hot cast iron pan, then finish it in a 275°F (135°C) oven until it reaches your target temperature.