Also known as the Mock Tender, the Teres Major steak is from a small muscle from the chuck roll in the front quarter of the steer. It has also become known as the shoulder tender. Industrial meat cutters almost never undertake separating the Teres Major, so they’ve become the purview of artisanal butchers who take the time to cut them out carefully. They make a wonderful substitute for the more expensive tenderloin. Roasted or grilled whole and sliced, they’re best served to medium doneness.
Ingredients for Black Pepper Teres Major with Bleu Cheese and Bacon Cream Sauce
2 teres major steaks (approximately 0.5 lb each)
cracked black pepper
1 TBSP unsalted butter
1 TBSP flour
1 cup whole milk
2 oz. bleu cheese
2 slices thick-cut bacon (cooked and crumbled)
Season both sides of the Teres Major steaks liberally with Kosher salt. Refrigerate for 1 hour. Remove from the refrigerator and allow steaks to warm to room temperature. Prepare grill for high-heat cooking, approximately 500°F. Season both sides of the steaks with cracked black pepper and additional salt.
Grill steaks for 4–5 minutes per side until they reach an internal temperature of 135°F for medium rare (57 degrees C), or desired level of doneness. Remove the steaks from the grill and close the grill’s bottom vents to lower the temperature to approximately 350°F.
Place a small skillet on the grill and add the butter. Once the butter has melted, add the flour and stir to make a paste. Add the milk and allow it to come to a boil. Once the sauce has thickened (approximately 2–3 minutes), stir in the blue cheese and crumbled bacon then add salt and cracked black pepper to taste.
Serve steaks sliced against the grain with cream sauce spooned over the top, and your dinner guests will rave and want the recipe.