If you’re looking for a steak that’s tender, flavorful, and surprisingly affordable, the Teres Major steak is a hidden gem worth discovering. Often referred to as the “butcher’s best-kept secret,” this cut offers the tenderness of a filet mignon with a richer, beefier taste—without the premium price tag. It’s also known as the “petite tender” and comes from the shoulder area of the cow, just beneath the chuck. Don’t let its origin fool you—this steak rivals some of the most expensive cuts in both texture and flavor.
Whether you’re grilling, pan-searing, or roasting, the Teres Major steak cooks quickly and holds seasoning beautifully. It’s perfect for date Lunch, weekend barbecues, or when you simply crave a restaurant-quality steak at home.
In this recipe guide, you’ll learn everything you need to know about preparing a perfectly juicy and mouthwatering Teres Major steak—from essential ingredients to pro cooking tips and variations. Let’s dive in and bring out the best in this underrated cut.
Table of Contents
Why You’ll Love This Recipe
This Teres Major Steak recipe stands out for its simplicity, flavor, and tenderness. Whether you’re a seasoned home cook or just getting started, this recipe delivers a restaurant-quality experience without complicated steps or expensive ingredients.
Here’s why this recipe is worth trying:
- Incredibly Tender Cut: Teres major is the second most tender cut of beef, rivaling filet mignon but at a fraction of the cost.
- Rich, Beefy Flavor: It delivers a deep, savory taste that’s satisfying without being heavy or greasy.
- Quick Cooking Time: Because of its smaller size and lean texture, it cooks fast—perfect for busy weeknights or effortless weekend Lunch.
- Minimal Ingredients, Maximum Flavor: A simple seasoning of salt, pepper, and garlic lets the natural flavors shine, while a quick pan-sear or grill finish locks in the juices.
- Versatile Cooking Methods: Whether grilled, pan-seared, or oven-roasted, this steak adapts beautifully to your preferred technique.
- Impressive Yet Easy: Looks gourmet on the plate, but it’s incredibly easy to make with a short prep time and no fancy equipment required.
If you’ve never cooked a teres major steak before, this is the perfect place to start. Once you try it, it just might become your new favorite go-to cut for beef Lunch.
Ingredients
To prepare a perfectly juicy and flavorful Teres Major Steak, you’ll only need a few simple, high-quality ingredients. This list keeps it straightforward while maximizing taste and tenderness.
Essential Ingredients:
- 1.5 to 2 pounds teres major steak (also called petite tender or shoulder tender)
- 2 tablespoons olive oil – for searing and locking in moisture
- 2 teaspoons kosher salt – enhances the natural flavor of the beef
- 1 teaspoon freshly ground black pepper – adds depth and a subtle bite
- 1 teaspoon garlic powder – brings out earthy, savory notes
- 1 teaspoon onion powder – boosts umami flavor
- 2 tablespoons unsalted butter – for basting and added richness
- 2 cloves garlic (crushed) – infuses the butter with aroma and flavor
- 2–3 sprigs fresh rosemary or thyme – optional, for aromatic basting
Optional Add-Ons (for serving):
- Coarse sea salt flakes – for a final sprinkle of texture and taste
- Fresh lemon wedges – to brighten the richness of the steak
- Chimichurri or garlic herb butter – if you want a bold finishing touch
Tip: Make sure the teres major steak is at room temperature before cooking. This helps the steak cook evenly and stay tender throughout.
Once you’ve gathered these simple but effective ingredients, you’re ready to move on to the cooking process in the next section.
Instructions
Follow these clear, step-by-step instructions to cook an Irresistibly Rich Teres Major Steak that’s tender, flavorful, and restaurant-quality at home. Whether you’re using a skillet, oven, or grill, this method keeps things simple while delivering amazing results.
Step 1: Bring the Steak to Room Temperature
Remove the teres major steak from the fridge and let it rest at room temperature for 30–45 minutes. This helps ensure even cooking and better texture.
Step 2: Pat Dry and Season the Steak
Use a paper towel to pat the steak dry on all sides. This helps create a better sear.
Season both sides generously with:
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
Let the seasoning sit for at least 10 minutes to absorb into the meat.
Step 3: Preheat Your Cooking Surface
Heat a cast iron skillet (or grill) over medium-high heat until it’s hot and lightly smoking. Add 2 tablespoons of olive oil and swirl to coat the surface evenly.
Step 4: Sear the Steak
Place the teres major steak in the hot skillet. Let it sear without moving it for 3–4 minutes on one side until a golden-brown crust forms. Flip the steak and sear the opposite side for an additional 3–4 minutes to achieve even browning.
Step 5: Add Butter, Garlic & Herbs (Optional Basting)
Lower the heat to medium. Add 2 tablespoons of unsalted butter, crushed garlic cloves, and fresh rosemary or thyme to the pan. Tilt the skillet slightly and spoon the melted butter over the steak repeatedly for added flavor and moisture.
Step 6: Check for Doneness
Ensure the steak is cooked to your liking by using a meat thermometer to check the internal temperature.
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
This cut of meat is most tender and flavorful when cooked to medium-rare. Remove it from the pan once it reaches your preferred doneness.
Step 7: Let It Rest
Transfer the steak to a cutting board. Tent the steak loosely with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute. This allows juices to redistribute, keeping the steak juicy.
Step 8: Slice and Serve
Slice the steak against the grain into thin medallions for maximum tenderness. Serve immediately with your favorite sides or sauces (see Serving Suggestions in Section 6).
Quick Tip: If you’re using a grill, follow the same searing times on direct heat, then finish the steak on indirect heat until it reaches the desired internal temperature.
Ready for flavor-packed results? Up next: expert tips and delicious variations to elevate your Teres Major Steak.
Pro Tips and Variations
Cooking teres major steak can be incredibly rewarding when done right. This tender cut is already packed with flavor, but a few simple adjustments and creative touches can take it to the next level. Here’s how to make your steak unforgettable every time.
Pro Tips for Success
Bring to Room Temperature First
Always let your steak sit out for 30–45 minutes before cooking. Cold steak placed on a hot pan won’t cook evenly and may end up tough.
Pat It Dry Thoroughly
Excess moisture prevents that beautiful crust from forming. Use paper towels to remove surface moisture before seasoning.
Don’t Skip the Resting Time
Once cooked, allow the steak to rest for a minimum of 10 minutes before slicing. This allows juices to redistribute instead of running out when you slice into it.
Use a Meat Thermometer
Don’t guess—accurately check doneness. Teres major shines at medium-rare (130–135°F) for maximum tenderness and juiciness.
Slice Against the Grain
This step makes a noticeable difference. Cutting against the grain breaks up muscle fibers and ensures a tender bite every time.
Choose the Right Pan or Grill
Cast iron skillets or preheated grill grates give you the best sear. Thin pans often lead to uneven cooking.
Flavor Variations to Try
Garlic Herb Crust
Add crushed garlic, chopped fresh rosemary, and thyme to your seasoning mix. This boosts the aroma and flavor in every bite.
Smoky Paprika Rub
Mix smoked paprika, chili powder, and a touch of cumin with your salt and pepper for a bold, smoky finish.
Coffee Rub
For deep flavor, try a coffee-based rub. Mix finely ground coffee, brown sugar, paprika, and black pepper for a unique crust.
Asian-Inspired Marinade
Marinate teres major in soy sauce, sesame oil, ginger, garlic, and rice vinegar for 30 minutes before searing.
Butter-Basted with Lemon Zest
Add a bright twist by basting with butter, garlic, and lemon zest for a subtle citrus finish.
Alternative Cooking Methods
Grilled Teres Major Steak
Grill over medium-high heat for 4–5 minutes per side. If necessary, move the steak to an area of indirect heat and continue cooking until it reaches your desired level of doneness.
Oven-Finished Steak
After searing both sides, transfer the skillet to a preheated 400°F (204°C) oven and roast for 5–7 minutes until desired doneness is reached.
Sous Vide
Cook teres major steak sous vide at 130°F (54°C) for 1.5–2 hours. Finish by searing quickly in a hot pan for a crispy crust.
Serving Temperature Tip:
Remember that the steak’s internal temperature will rise slightly (3–5°F) during resting time—this is called carryover cooking. Factor that in when removing the steak from heat.
Serving Suggestions
A beautifully cooked Teres Major Steak deserves side dishes and accompaniments that highlight its flavor and elevate the entire meal. Whether you’re preparing a casual weeknight lunch or a more refined meal, these ideas will help you create a satisfying and well-balanced plate.
Perfect Side Dishes for Teres Major Steak
Garlic Mashed Potatoes
Creamy mashed potatoes with roasted garlic and butter create a rich, savory base that pairs beautifully with the steak’s bold beef flavor.
Roasted Vegetables
A medley of carrots, Brussels sprouts, bell peppers, and zucchini, roasted with olive oil and herbs, adds color, texture, and freshness to your plate.
Grilled Asparagus or Green Beans
Lightly charred asparagus or crisp green beans offer a vibrant contrast and a slight crunch that complements the steak’s tenderness.
Creamed Spinach
Rich and velvety, creamed spinach provides a luxurious touch without overpowering the main dish.
Crispy Parmesan Potatoes
Oven-roasted baby potatoes tossed in olive oil, parmesan, and herbs create a golden, crispy side that enhances every bite of steak.
Buttered Corn on the Cob
Simple yet satisfying—corn brushed with butter and sprinkled with cracked pepper delivers a sweet and savory bite.
Flavorful Sauces to Complement Your Steak
Garlic Herb Butter
A dollop of garlic herb butter slowly melting over a hot steak enhances juiciness and adds richness.
Chimichurri Sauce
This tangy Argentinian herb sauce (made with parsley, garlic, olive oil, and chili flakes) balances the richness of the meat.
Peppercorn Sauce
A creamy black pepper sauce adds a hint of heat and decadence to your steak without overpowering the beef’s natural flavor.
Mushroom Gravy
Earthy mushrooms sautéed with garlic, onions, and a splash of cream create a rustic sauce that pairs wonderfully with steak.
Fresh Sides and Light Additions
Mixed Greens Salad
A simple salad with arugula, cherry tomatoes, shaved parmesan, and a balsamic vinaigrette adds a light and refreshing contrast.
Caprese Salad
Fresh mozzarella, ripe tomatoes, basil leaves, and a drizzle of balsamic glaze bring a cool and flavorful balance to the meal.
Crusty Bread or Garlic Bread
Serve warm slices of artisan bread or crispy garlic bread for soaking up juices and sauces.
With these serving ideas, your Teres Major Steak becomes the centerpiece of a well-rounded, restaurant-quality meal that’s both comforting and impressive.
Conclusion
Cooking a perfectly juicy Teres Major Steak is easier than it seems, and the reward is extraordinary. This underrated cut delivers exceptional tenderness and a rich, beefy flavor that rivals even premium cuts like filet mignon—but at a fraction of the cost. Whether you’re grilling it on a summer evening, searing it on the stovetop, or preparing a special lunch for guests, this steak never disappoints.
Its versatility makes it ideal for a wide variety of meals—pair it with creamy mashed potatoes, a fresh salad, or bold sauces like chimichurri reduction. You can keep things simple or elevate the experience with refined sides and garnishes.
The beauty of the Teres Major Steak lies in its balance—it’s tender yet flavorful, refined yet easy to prepare. It’s the kind of recipe that brings confidence to your kitchen and satisfaction to your table.
So whether you’re a seasoned home cook or just beginning your culinary journey, this dish is one you’ll keep coming back to. Try it once, and it might just become your new go-to steak.
Teres Major Steak
Ingredients
Essential Ingredients:
- 1.5 to 2 pounds teres major steak also called petite tender or shoulder tender
- 2 tablespoons olive oil – for searing and locking in moisture
- 2 teaspoons kosher salt – enhances the natural flavor of the beef
- 1 teaspoon freshly ground black pepper – adds depth and a subtle bite
- 1 teaspoon garlic powder – brings out earthy savory notes
- 1 teaspoon onion powder – boosts umami flavor
- 2 tablespoons unsalted butter – for basting and added richness
- 2 cloves garlic crushed – infuses the butter with aroma and flavor
- 2 –3 sprigs fresh rosemary or thyme – optional for aromatic basting
Optional Add-Ons (for serving):
- Coarse sea salt flakes – for a final sprinkle of texture and taste
- Fresh lemon wedges – to brighten the richness of the steak
- Chimichurri or garlic herb butter – if you want a bold finishing touch
Instructions
Step 1: Bring the Steak to Room Temperature
- Remove the teres major steak from the fridge and let it rest at room temperature for 30–45 minutes. This helps ensure even cooking and better texture.
Step 2: Pat Dry and Season the Steak
- Use a paper towel to pat the steak dry on all sides. This helps create a better sear.
- Season both sides generously with:
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Let the seasoning sit for at least 10 minutes to absorb into the meat.
Step 3: Preheat Your Cooking Surface
- Heat a cast iron skillet (or grill) over medium-high heat until it’s hot and lightly smoking. Add 2 tablespoons of olive oil and swirl to coat the surface evenly.
Step 4: Sear the Steak
- Place the teres major steak in the hot skillet. Let it sear without moving it for 3–4 minutes on one side until a golden-brown crust forms. Flip the steak and sear the opposite side for an additional 3–4 minutes to achieve even browning.
Step 5: Add Butter, Garlic & Herbs (Optional Basting)
- Lower the heat to medium. Add 2 tablespoons of unsalted butter, crushed garlic cloves, and fresh rosemary or thyme to the pan. Tilt the skillet slightly and spoon the melted butter over the steak repeatedly for added flavor and moisture.
Step 6: Check for Doneness
- Ensure the steak is cooked to your liking by using a meat thermometer to check the internal temperature.
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- This cut of meat is most tender and flavorful when cooked to medium-rare. Remove it from the pan once it reaches your preferred doneness.
Step 7: Let It Rest
- Transfer the steak to a cutting board. Tent the steak loosely with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute. This allows juices to redistribute, keeping the steak juicy.
Step 8: Slice and Serve
- Slice the steak against the grain into thin medallions for maximum tenderness. Serve immediately with your favorite sides or sauces (see Serving Suggestions in Section 6).
Notes
Nutrition Information (Per Serving):
- Calories: 340 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 90mg
- Protein: 38g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 250mg
FAQs
1: Is Teres Major a good steak?
Absolutely. Teres Major is one of the most tender cuts of beef—second only to filet mignon. It has a rich, beefy flavor, smooth texture, and is often called the “butcher’s secret” because of its outstanding quality at a much more affordable price.
2: How do you cook a Teres Major steak?
The best method is to sear it in a hot skillet or on a grill until it reaches medium-rare or medium doneness. Let it rest after cooking to retain its juices. You can also roast it whole and slice it into medallions for serving.
3: What is the closest cut to beef tenderloin?
Teres Major is the closest alternative to beef tenderloin. It offers similar tenderness and flavor but is significantly more budget-friendly. That’s why chefs often refer to it as a hidden gem.
4: How tough is beef shoulder steak?
Most cuts from the shoulder can be tough, but the Teres Major is an exception. It comes from a specific muscle in the shoulder that remains tender and lean, making it ideal for quick, high-heat cooking methods without long marination or slow braising.
5: Why is it called Teres?
The name “Teres Major” comes directly from the muscle of origin, the teres major muscle, which is located in the cow’s shoulder. It’s anatomically named and not a culinary term, which is why it’s not as commonly known to everyday cooks.
6: What is the toughest steak to eat?
Cuts like flank steak, chuck steak, and round steak are generally tougher due to their lean muscle fibers and lower fat content. To ensure tenderness, these cuts benefit from slow cooking methods or marinating prior to cooking.
7: How to cut a Teres Major steak?
Allow the steak to rest for a minimum of 5 minutes after cooking to improve its tenderness. Then slice it against the grain into medallions for maximum tenderness. This cooking technique works by shortening the muscle fibers, ultimately resulting in a more tender and enjoyable bite.