Teres Major
The Teres Major steak, also known as the "petite tender," is a hidden gem, prized for its tenderness and beefy flavor, similar to a filet mignon but at a more affordable price. This cut is lean and benefits from simple seasoning and precise grilling to keep it juicy and tender.
INGREDIENTS
1 Teres Major steak (about 1-1.5 lbs)
1-2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Optional: garlic powder or fresh rosemary for added flavor
Instructions
Step 1: Prepare the Steak
Trim: If needed, trim any silver skin or excess fat from the Teres Major steak.
Season: Rub the steak with olive oil to help the seasoning adhere, then sprinkle generously with kosher salt and freshly ground black pepper. For extra flavor, add a light dusting of garlic powder or a few sprigs of fresh rosemary.
Step 2: Preheat the Grill
Heat: Preheat your grill to medium-high heat (about 400°F to 450°F). You’ll want a hot grill to sear the exterior quickly, sealing in the juices.
Oil the grates: Once the grill is hot, lightly oil the grill grates with a high-heat oil like canola or avocado oil to prevent sticking.
Step 3: Grill the Teres Major
Place the steak directly on the hot grill grates.
Grill for about 4-5 minutes per side for medium-rare, turning only once. Use a meat thermometer to check doneness: aim for 125°F for medium-rare, as the steak will continue to cook slightly while resting.
Note: This cut is best served medium-rare to medium; overcooking can make it tougher and drier.
Step 4: Rest and Slice
Remove the steak from the grill and let it rest for 5-10 minutes on a cutting board, tented loosely with foil. This allows the juices to redistribute.
Slice the steak against the grain into thin slices to ensure tenderness.
Serving Suggestions
Serve the Teres Major steak with:
A drizzle of chimichurri or garlic herb butter
Grilled vegetables like asparagus or bell peppers
Creamy mashed potatoes or a crisp salad on the side
