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Tenderstrip / Teres Major on the PK

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    Tenderstrip / Teres Major on the PK

    My local butcher has the good stuff every now and then. I managed to get hold of a WX (Wagyu/Angus crossbreed) tenderstrip, and it was AWESOME! This is a cut that is also known as Teres Major, it is located on the scapula (shoulder blade), and attaches between that and the humerus on a cow. This one was very well marbled and ridiculously tasty.

    Since this is a perfect example of a steak I figured my PK TX should get the honor. So I fired it up with some B&B charcoal. I didn't need much, as the steak was just 400 grams / 14 oz. Either way, no wood chunks were used. I cooked it reverse sear. Yes, it isn't that thick, but it's was 1.5-2 inches at the thickest, so I figured reverse sear is the best way to cook this.

    I applied a liberal amount of my Hank's Signature Steak Rub, and not to toot my own horn, but that was a real good match. I had the steak on indirect heat, with the grill running at 150° C / 300° F for 20-25 minutes. I then moved it over for the sear, and that took 1-2 minutes max.

    I let it rest 5-8 minutes, which I think is important, and then sliced it up. Man, that was some of the best steak I've had in a very long time. MUST see if I can buy more, 'cause this was just ridiculous.

    It's fun when you can find a steak on the front quarter of the animal. Most cuts lend themselves better to low 'n slow cooking, but the flat iron steak and this one, tenderstrip, are exceptions.

    Fancy a slice?


    Here's the raw tenderstrip, check out the marbling

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    The steak, with rub applied

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    The steak after resting

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    Some of the slices

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    I did good, didn't I? Internal temp was 54° C / 129° F





    #2
    Teres major is so friggin delicious! that one looks amazing...not that id expect anything less from you.

    How are you liking the PK?

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      I'm lovin' it! Just wish I could fit a brisket on there, but it's gonna be a stretch. Except for that, awesome!

    #3
    You did good and I'm glad the pics showed. Again a remarkable example of a great job accomplished.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks brother.

    #4
    Wow. Just the post I needed. I have a package of three of these in the freezer and wasn't really sure of the best way to cook them. They are waygu/black angus crossbreed from A bar N Ranch and not cheap so I wanted to sure I did them correctly. You have now solved that issue. Thanks!

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      You are absolutely gonna love it!!

    #5
    Love me some teres major. Easily one of my favorite cuts and yours looks pretty much perfect.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks 🙏!

    #6
    I get the from Porter Road. Very tasty. Yours looks amazing!

    Comment


      #7
      Never had it. What is it similar to in texture and flavor? Tri-Tip, NY Strip, Flank, Filet, Cap Steak, Rib Eye, Flat Iron....

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        This cut was just like a beef tenderloin in texture. The flavor was more like flat iron steak or hanger steak in flavor. Just awesome.

      • TripleB
        TripleB commented
        Editing a comment
        Ohhhh...that sounds good. I have a friend that owns a restaurant. I'll check with him to see if his distributor has tenderstrip or teres major. Thanks

      #8
      Man, that looks good. You keep adding stuff to my list to try.

      Comment


        #9
        The Swedish pitmaster does it again. Pulling a teres major out of his box of tricks this time..... Thanks for sharing. Jist had your beef rub on some wiener snchitzel to liven it up. Very good indeed..

        Comment


        • HawkerXP
          HawkerXP commented
          Editing a comment
          no pictures............

        • Henrik
          Henrik commented
          Editing a comment
          Awesome, great to hear!

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