Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Lunch! Bistro Teres Major

joe@bgejoe@bge Posts: 394
edited December 2011 in EggHead Forum

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.

Meat Label:

image



I marinated them for about an hour in Andria's (local MO/IL marinade/basting sauce):

image

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:

image

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:

image


Comments

Sign In or Register to comment.