Teres Major steak recipe is made by premium beef. Basically it is a cut from the cow’s shoulder, this lean, tender muscle rivals filet mignon in texture and flavor. It is known as the shoulder tender or petite tender, it’s perfect for quick, high-heat cooking methods like grilling, searing, or roasting.
🔍 What Makes Teres Major a Hidden Gem for Steak Lovers
Unlike tougher shoulder cuts, Teres Major has fine fibers and minimal connective tissue. That means less chew, more flavor, and a buttery finish in every bite.
🥩 Teres Major Steak Cooking Methods at a Glance
| Method | Cook Time | Internal Temp | Texture | Ideal For |
|---|---|---|---|---|
| Pan-Sear | 6–8 min total | 130°F / 54°C | Juicy crust | Weeknight meals |
| Grill | 3–4 min per side | 130–135°F | Smoky char | Outdoor flavor |
| Oven Roast | 12–14 min | 135°F | Even cook | Thick cuts |
| Sous Vide | 1 hr at 130°F | Perfectly uniform | Restaurant quality |
🔥 How to Cook Teres Major Steak (Step-by-Step Guide)
1. Prep the Cut
Pat dry with a paper towel. Trim excess silver skin if needed. Let it sit at room temperature for 20 minutes before cooking.
2. Season Simply
Use kosher salt, black pepper, and olive oil. You can add garlic powder, thyme, or smoked paprika for extra depth.
3. Choose Your Cooking Method
➡ Pan-Sear Method:
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Heat a cast-iron skillet until smoking hot.
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Add a small drizzle of oil.
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Sear 2–3 minutes per side until a golden crust forms.
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Rest 5 minutes before slicing against the grain.
➡ Grilled Teres Major Steak:
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Preheat the grill to high heat (450–500°F).
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Brush with oil and season generously.
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Grill 3–4 minutes per side.
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Rest for 5–7 minutes before serving.
➡ Oven Method:
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Sear first in a pan for 2 minutes each side.
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Transfer to a 400°F oven for 10–12 minutes.
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Check internal temperature with a meat thermometer (aim for 130–135°F).
➡ Sous Vide Perfection:
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Vacuum-seal the steak with herbs and butter.
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Set sous vide to 130°F for medium-rare.
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Cook 60 minutes, then sear quickly in a hot skillet for 1 minute per side.
🧂 Best Teres Major Marinade
For extra tenderness and bold flavor, try this quick marinade:
Ingredients:
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3 tbsp olive oil
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1 tbsp soy sauce
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1 tsp garlic (minced)
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1 tsp thyme
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1 tbsp balsamic vinegar
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A pinch of cracked pepper
Marinate: for at least 30 minutes (up to 4 hours).
🍽️ Teres Major Medallions Recipe
Perfect for appetizers or smaller portions.
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Slice Teres Major into 1-inch medallions.
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Season with salt and pepper.
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Sear quickly on both sides (2–3 min total).
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Add butter and herbs for flavor.
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Serve with garlic mashed potatoes or roasted vegetables.
💡 Tip: Medallions cook faster, so monitor temperature closely.
🌡️ Temperature & Doneness Chart
| Doneness | Internal Temp | Look & Texture |
|---|---|---|
| Rare | 125°F (52°C) | Deep red, soft center |
| Medium-Rare | 130°F (54°C) | Juicy, pink center |
| Medium | 140°F (60°C) | Slightly firm, pink core |
| Medium-Well | 150°F (65°C) | Less juicy, tender |
| Well-Done | 160°F (71°C) | Fully cooked, lean texture |
Always rest the steak 5 minutes before slicing. It helps retain juices and enhances tenderness.
🧾 Serving & Pairing Ideas
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Pair with chimichurri, garlic herb butter, or red wine glaze.
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Serve alongside roasted vegetables, mashed potatoes, or grilled corn.
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Best wine matches: Cabernet Sauvignon, Shiraz, or Malbec.
⚖️ Nutrition Overview (per 100g)
| Nutrient | Value |
|---|---|
| Calories | 145 kcal |
| Protein | 26g |
| Fat | 5g |
| Carbs | 0g |
💪 A great choice for keto, paleo, and high-protein diets.
🧠 Expert Tips for Perfect Teres Major Every Time
✅ Always slice against the grain for maximum tenderness.
✅ Don’t overcook — medium-rare keeps it buttery soft.
✅ Let it rest — resting locks in the juices.
✅ Use a thermometer to avoid guesswork.
❓Frequently Asked Questions
Q1. What’s the best way to cook Teres Major steak?
Sear or grill quickly at high heat to lock in flavor and tenderness.
Q2. Can I oven-roast it without searing first?
Searing adds flavor and color, so it’s best to do both.
Q3. How long should I marinate it?
At least 30 minutes, or overnight for deeper flavor.
Q4. Is it lean or fatty?
It’s a lean cut with low fat but great juiciness when cooked right.
Q5. Can I make it sous vide style?
Yes, sous vide gives precise doneness with melt-in-your-mouth texture.
Q6. What temperature should Teres Major steak be cooked to?
For medium-rare, aim for 130°F (54°C). Rest for 5 minutes before slicing.
Q7. How do I know when Teres Major steak is done?
Use a meat thermometer — 125°F for rare, 130°F for medium-rare, and 140°F for medium.
Q8. Should I slice Teres Major steak before or after cooking?
Always slice after resting, against the grain, to keep it tender.
Q9. What’s the best seasoning for Teres Major steak?
Salt, cracked pepper, garlic powder, and olive oil enhance its natural beef flavor.
Q10. Can I cook Teres Major steak on a charcoal grill?
Yes, it’s excellent on charcoal. Grill over direct heat for a smoky crust.
Q11. How long should I rest Teres Major steak after cooking?
Rest it for 5–7 minutes to let the juices redistribute.
Q12. What kind of marinade works best?
A mix of olive oil, garlic, thyme, soy sauce, and balsamic vinegar tenderizes beautifully.
Q13. Can I cook Teres Major steak in the air fryer?
Yes. Cook at 400°F (204°C) for about 10 minutes, flipping halfway.
Q14. How thick should Teres Major steak be for grilling?
Cut it about 1.5 to 2 inches thick for even cooking and a perfect sear.
Q15. How do I make Teres Major medallions?
Slice the steak into 2-inch rounds, sear both sides, and finish in the oven for 5 minutes.
Q16. What’s the difference between grilling and pan-searing Teres Major steak?
Grilling adds a smoky flavor, while pan-searing creates a buttery crust.
Q17. Can I cook Teres Major steak straight from the fridge?
No. Let it reach room temperature for 20–30 minutes before cooking for even results.
Q18. Should I use butter or oil when cooking Teres Major steak?
Start with oil for searing, then add butter at the end for richness.
Q19. What sides pair best with Teres Major steak?
Roasted potatoes, grilled vegetables, and herb butter sauces complement it perfectly.
Q20. Can I freeze cooked Teres Major steak?
Yes, wrap tightly and freeze up to 3 months. Reheat gently to preserve texture.
🧾 Conclusion: Why Teres Major Deserves a Spot on Your Grill
The Teres Major steak is tender, flavorful, and easy to cook. Whether you pan-sear, grill, or sous-vide it, you’ll get a restaurant-quality experience at home.
With its lean profile, short cook time, and rich flavor, this cut is the perfect blend of luxury and simplicity. Once you try it, it may just become your new favorite steak.
