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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

  • reh111reh111 Posts: 163
    Could you tell me where you got the grill - went to Ceramic Grillworks.com but couldn't find it in the store - if you could provide a link it would be appreciated - BTY  - your meat looks great!!!
  • joe@bgejoe@bge Posts: 394
    edited December 2011
    Could you tell me where you got the grill - went to Ceramic Grillworks.com but couldn't find it in the store - if you could provide a link it would be appreciated - BTY  - your meat looks great!!!




    Creamic Grillworks Two Tier Swing Grate

    image


  • Never heard of that cut.  Interesting.
    Packerland, Wisconsin

  • FxLynchFxLynch Posts: 433
    edited December 2011
    Interesting you found this cut, shortly after Grillinfools.com.  Must be a new cut lol.  They even used the same marinade sauce, small world...

    Here is their link:

    Sounds like both of you had good results, the labels look similar so they might even be from a common supplier.

    Frank
  • FxLynchFxLynch Posts: 433
    Just had to edit my post, some additional letters got added to the end of my link inadvertently.  I'll keep and eye and make sure the link stays active.  This interweb is cofusing :? :-)
  • joe@bgejoe@bge Posts: 394
    edited December 2011
    Interesting you found this cut, shortly after Grillinfools.com.  Must be a new cut lol.  They even used the same marinade sauce, small world...

    Here is their link:

    Sounds like both of you had good results, the labels look similar so they might even be from a common supplier.

    Frank



    Yes...I found this from GrillinFools...Great site and great guy - and we both got it from the same butcher shop.  I did his Blueberry Muffin Fatty too...worked great for a pre-xmas party.  Guy has a lot unique ideas.


  • bhuggbhugg Posts: 184
    is there a cheaper alternative to the grillworks two tier grill rack?  $125 is pretty steep.
    Large BGE Dallas, TX
  • joe@bgejoe@bge Posts: 394

    A lot of people seem to like the adjustable rig from the ceramic grill store and you always have the Egg grill extender - both of these are not cast iron, but definitely cheaper.

    Adjustable Rig


  • rodentrodent Posts: 106
    Another name for this is a flat iron steak
  • I think if you were to order the Flat Iron also known as a Top Blade steak you would get a different cut from the chuck then the teres major aka shoulder tender.  While both are part of the chuck they represent different areas.

    http://www.absoluteastronomy.com/topics/Flat_iron_steak

  • I think if you were to order the Flat Iron also known as a Top Blade steak you would get a different cut from the chuck then the teres major aka shoulder tender.  While both are part of the chuck they represent different areas.

    http://www.absoluteastronomy.com/topics/Flat_iron_steak

    That's what I thought as the steak in the picture looks much thicker than any Flat Iron I have seen.

  • joe@bgejoe@bge Posts: 394
    edited December 2011

    I think if you were to order the Flat Iron also known as a Top Blade steak you would get a different cut from the chuck then the teres major aka shoulder tender.  While both are part of the chuck they represent different areas.

    http://www.absoluteastronomy.com/topics/Flat_iron_steak


    That's what I thought as the steak in the picture looks much thicker than any Flat Iron I have seen.


    Definitely thicker than a flat-iron steak - they kind of resemble a thin short tenderloin in shape, plus they do puff up quite a bit during the cook.

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