Teres Major Steak (Pan-Seared or Grilled Chuck Petite Tender)

Teres Major Steak (Pan-Seared or Grilled Chuck Petite Tender)

How to cook teres major steak on the stove top or on the grill for perfectly tender, juicy and flavorful beef. Pay particular attention to the temperature ranges in the notes - this cut, also known as chuck petit tender filet, is easy to overcook as it is so lean and relatively small. Pulling it away from the heat in time is the most important thing to do and using a meat thermometer is essential with this cut.

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Prep Time: 2 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 286kcal

Author: Milena Perrine

Ingredients

1 beef teres major filet*
salt and pepper to taste, for generous seasoning
1 tablespoon cooking oil if pan-searing only

Instructions

Prepare the teres major - pat it dry and if needed remove any silver skin on the surface by gently sliding the tip of a sharp knife underneath it
and pulling it away.
Season it generously with salt and pepper. Set aside to allow it to get to room temperature.
Meanwhile heat oven to 400 F (if filet is bigger and you will need to finish it there) OR preheat grill to medium-high creating a direct heat and indirect heat zones.
Pan Searing.
Heat a cast iron skillet or similar over medium-high for 2 minutes. Add oil. Once shimmering begin to sear the steak, turning it every 2 minutes or so to create a nice crust on all sides (imagine there are four, even though it is round).
Measure the temperature. If it is already in the range or your desired doneness - rest the steak tented with foil. If not then transfer the skillet to the oven and cook until the range of your desired doneness is reached, then rest.
Grilling.
Place the steak directly over the direct heat of your preheated medium-high grill. Cook for up to 2 minutes per side, pretending there are 4 sides to address its rounded shape.
Turn as soon as a nice crust has formed on each side.
Use a meat thermometer to take the internal temperature. If it has reached the appropriate range for your desired doneness (see chart below) proceed to rest it. If not, place it on the grate in the indirect heat zone until it cooks through enough (120-125F for medium-rare).
Slice into medalions once the teres major has rested and enjoy immediately. Consider using compound butter (place room temperature slivers as soon as you slice the steak) for a decadent bite.

Notes

*Depending on the size of the animal from which the petit filet was harvested the weight will vary. Average is about 12 oz. A smaller teres major will cook with direct heat only and there will not be need to finish it in the oven or over the indirect heat zone of a grill.

Try to read the post above for more useful information and recipe tips, but if you do not, observe these temperature ranges.

RARE: stop cooking when 115-120 F | final serving temperature reaches 120-125 F

MEDIUM-RARE: stop cooking when 120-125 F | final serving temperature reaches 125-130 F

MEDIUM: stop cooking when 130-135 F | final serving temperature reaches 135-140 F

Nutrition