Let's Talk About Teres Major

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)

kosher salt

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)

Preparation

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.

How to Cook a Perfect New York Strip Steak

The delectable New York Strip comes from the strip loin, located in the upper area of the cow’s hindquarter, and is perfect for grilling or pan broiling. It is the continuation of the ribeye moving into the hindquarter between the 12th and 13th rib.

With above average marbling (though not as much as the ribeye) and beefy flavor, the New York Strip is one of the most popular cuts of meat. At Foothills, our strip loins are generally split lengthwise down the middle and tied into roasts, one of the more common and savory methods of preparation. Our staff will happily cut these roasts into steaks of desired thickness. A steak cut from a split strip loin is a Strip Filet, or a Petite New York Strip, so technically, it's not a New York Strip unless it’s presented whole.

This cut is perfect for the grill or stove, in any season, and is a delightful hearty meal that deserves time and attention to savor it. 

Pictured: Foothills New York Strip (left) and Ribeye (right). 

Ingredients for BBQ New York Strip

4 (½ pound) New York Strip Steaks

½ cup extra virgin olive oil

½ cup Worcestershire sauce

¼ garlic, minced

¼ cup steak seasoning

1 TBSP red wine vinegar

½ tsp dried basil

½ tsp Italian seasoning

Our Honest Meat Grill Box (Tier 2) features a variety of steaks and cuts (butcher's choice). 

Preparation

Marinade: In medium bowl, mix olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a gallon size plastic resealable bag. Pierce steaks on all sides with a fork. Place in bag, seal, and shake gently to coat. Refrigerate steaks for a minimum of 2 hours to marinate.

Cook: Preheat charcoal or gas grill to high heat. Place steaks on lightly oiled grill grate and cook for 7 minutes each side, or for length of time to yield desired doneness. Internal temperature for rare is 120 degrees F (49 degrees C). Discard remainder of marinade. Let steak rest for five minutes, then serve to the delight of your dinner companions.