Everything that I had heard and read about the Teres Major was that it ranks second in tenderness behind the tenderloin but has fantastic flavor. I had never been able to find any until this week when I stopped by my local US Chef' Store. They had quite a bit in stock and it was selling for $7.89 per pound versus the $19.99 per pound for their tenderloin, so I grabbed some to cook in the PBC.
They were pretty much trimmed up at around 12-13 ounces each so all I needed to do was trim a little silverskin off; about the same as what you would do on a tenderloin. Being such small pieces I was hesitant about putting them on hooks and hanging them but I wanted to see how they would turn out. I also cooked a couple on the grill grate at the same time for comparison. I set the Fireboard for 250° in the PBC and probed up each steak for monitoring.
The ones hanging reached the target temp of 140° a lot quicker than the ones on the grate but that was expected. I pulled each of them when they hit 140° and then put a little Wagyu Tallow on some foil, wrapped them, and then let them sit for about 10 minutes. Although the flavor was great, the ones that were on hooks were a little dry, especially on the ends that hung down by the coals. The ones cooked on the grill were fantastic - great taste, and juicy.
From now on I will be cooking these on the grill grate since they are such small cuts of meat. I see why they call these the "poor-man's filet" as they have great flavor and tenderness - all at less than half the cost of a tenderloin. If you have a US Chef' Store (link) near you I would recommend checking it out. They have a great selection of meat, poultry, and pork products at a discount price since they sell primarily to restaurants. Plus, you can get these hard to find trims of meat that you might not be able to locate anywhere else.
They were pretty much trimmed up at around 12-13 ounces each so all I needed to do was trim a little silverskin off; about the same as what you would do on a tenderloin. Being such small pieces I was hesitant about putting them on hooks and hanging them but I wanted to see how they would turn out. I also cooked a couple on the grill grate at the same time for comparison. I set the Fireboard for 250° in the PBC and probed up each steak for monitoring.
The ones hanging reached the target temp of 140° a lot quicker than the ones on the grate but that was expected. I pulled each of them when they hit 140° and then put a little Wagyu Tallow on some foil, wrapped them, and then let them sit for about 10 minutes. Although the flavor was great, the ones that were on hooks were a little dry, especially on the ends that hung down by the coals. The ones cooked on the grill were fantastic - great taste, and juicy.
From now on I will be cooking these on the grill grate since they are such small cuts of meat. I see why they call these the "poor-man's filet" as they have great flavor and tenderness - all at less than half the cost of a tenderloin. If you have a US Chef' Store (link) near you I would recommend checking it out. They have a great selection of meat, poultry, and pork products at a discount price since they sell primarily to restaurants. Plus, you can get these hard to find trims of meat that you might not be able to locate anywhere else.
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