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Here is a new one for me. I found Bistro Teres Major steaks in my local butcher shop in the freezer. I have never seen these anywhere else, so I thought I would give them a try. First I did a little research online on the cut and I found this:
“The teres major is a seldom used muscle in the shoulder that is second
only to the tenderloin filet in tenderness. This muscle requires skilled
craftsman to extract, but yields a wonderful dining experience and is a new
leader in trendy white table cloth restaurants. The teres major steak is also referred to as a shoulder tender. If sliced
into medallions, they are appropriately named petite tender medallions.“
I fired up the large egg today and decided to give these a try...it turned out excellent. What a great cut of meat that is very inexpensive (note the price!) - and I would rate it right up there with the filet. Leftovers are going to become steak fajitas. Here are the pics.
I marinated them for about an hour in Andria's (local MO/IL marinade/basting sauce):
After I got the Egg to 500 degree, then I lightly salt and peppered the steaks. I cooked them for about 4 minutes per side basting when I turned them over:
Final product - they came out just a hair under medium and were very juicy and flavorful with the Andria's which is not an over-powering type marinade. It has a perfect blend of saltiness and garlic flavor that complements a steak and doesn't mask the natural flavor: