Searching for a steak that rivals filet mignon but won’t break the bank? Meet the teres major, the unsung hero of the beef world, and our foolproof sous vide method to cook it to perfection.

Sliced medium-rare teres major steak with arugula on a dark blue plate, garnished with a roasted garlic clove and sprinkled with salt.

Table of Contents

Why You’ll Love This Sous Vide Teres Major Steak
What is a Teres Major Steak?
Ingredients for sous vide teres major

Substitutions

How to Make Sous Vide Teres Major Steak
Girl Carnivore Recipe Tips for teres major steak
How to Serve Sous Vide Teres Major Steak

Wine Pairing

How to Store and Reheat
More sous vide steak recipes
Sous Vide Teres Major Steak Recipe Recipe

Why You’ll Love This Sous Vide Teres Major Steak

This lesser-known butcher’s cut, often called the petite tender, delivers incredible flavor and buttery texture when prepared right. Sous vide cooking allows for unparalleled control over the steak’s temperature, resulting in a consistently perfect texture that’s difficult to achieve through traditional methods. Paired with a flavorful herb butter finish, each bite is juicy and aromatic.

Whether you’re a sous vide pro or a curious beginner, this recipe will help you unlock the full potential of this underappreciated cut. Get ready to impress your guests (or just treat yourself) with a steak that tastes like it came from a high-end steakhouse.

What is a Teres Major Steak?

The teres major, often called the “petite tender,” or “shoulder tender,” is a small but incredibly tender cut of beef from the shoulder area, the chuck primal. It’s a fantastic alternative to more expensive cuts like the tenderloin, offering a similar texture and flavor profile at a fraction of the cost.

Overhead view of a raw beef cut on parchment paper, next to butter, salt, pepper, garlic, and a sprig of rosemary on a black hexagonal tile background.

Ingredients for sous vide teres major

For the Steak:
- Teres Major Steak
- Kosher Salt
For the Herb Butter:
- Unsalted Butter
- Garlic cloves
- Fresh Rosemary and Fresh thyme

Substitutions

Herbs: If rosemary or thyme isn’t available, feel free to use herbs like sage or marjoram for a different but equally delicious flavor.
Butter: For a dairy-free option, you can substitute the butter with ghee or a high-quality olive oil that can withstand high heat.

How to Make Sous Vide Teres Major Steak

Prepare the Steak: Pat the steak dry and season with salt. Seal it in a sous vide bag with a vacuum sealer.
Sous Vide the Steak: Place the sealed bag in a sous vide bath preheated to 120°F for 2 hours.
Sear the Steak: Remove the steak from the bag and pat it dry—Preheat a cast iron skillet over medium-high heat until just smoking. Add butter, garlic, and herbs, followed by the steak. Sear quickly on all sides, basting continuously with the herb butter.
Rest and Serve: Let the steak rest for 5 minutes before slicing against the grain. Season with flaky salt and freshly ground black pepper to serve.

A sous vide water bath and precision cooker.

A teres major steak with sprigs of rosemary and slices of garlic is cooking in a copper pan on a stovetop.

Girl Carnivore Recipe Tips for teres major steak

Dry the Steak Well: Ensuring the steak is thoroughly dried before searing helps achieve a better crust.
Don’t Skip Resting: Allowing the steak to rest before slicing helps retain its juices, making every slice as flavorful as possible.

How to Serve Sous Vide Teres Major Steak

This steak is superb when sliced thin and served over a bed of creamy mashed potatoes or roasted parsnip puree or alongside a fresh arugula salad dressed with a balsamic reduction.

Wine Pairing

Teres major steak’s rich flavor also pairs beautifully with a robust red wine like a Shiraz or Malbec.

Sliced sous vide teres major steak on a blue plate, garnished with arugula and herbs, on a rustic wooden table with green fabric and autumn leaves.

How to Store and Reheat

Store any leftover steak in an airtight container in the refrigerator.

To Reheat: Reheat gently using a low heat setting in a skillet on the stove or in the oven to maintain the steak’s moisture and tenderness.

More sous vide steak recipes

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Sous Vide Ribeye

Beef Recipes

Sous Vide Denver Steak

Beef Recipes

Sous Vide Chuck Steak

Beef Recipes

Sous Vide Filet Mignon

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Sous Vide Teres Major Steak Recipe

Rate this Recipe!

Prep: 5

Cook: 2 15

Resting Time: 5

Total: 2 25

Servings: 2 people

Sliced teres major steak on a blue plate with arugula and tomato garnish on a wooden table.

Unlock the full potential of teres major with our sous vide recipe. This often-overlooked cut, prized for its tenderness, receives star treatment: precision-cooked to your ideal doneness, then seared in a skillet with fragrant garlic, rosemary, and thyme. The result? A steak that rivals high-end restaurants – perfectly cooked from edge to edge, boasting a flavorful, herb-infused crust.

Ingredients

Instructions

Sous vide the steak:

Remove the steak from the package and pat it dry with paper towels.
Using a vacuum bag and sealer, seal the steak.
Preheat the sous vide water bath to 120 degrees F.
Fully submerge the steak in the preheated water and let it cook for 2 hours with the immersion circulator.
After 2 hours, carefully remove the bag from the water.
Remove the steak from the plastic bag and pat dry again.

Sear the steak:

Season on all sides with a liberal coating of salt.
Preheat a skillet to medium-high heat, until just smoking.
Add the butter and swirl to melt.
Add the smashed garlic and fresh herbs.
Using tongs, add the cooked steak to the hot skillet, quickly sear on all sides, rotating as needed for an even crust.
Make sure to baste the steak in the herb butter as you rotate it.
Carefully remove the steak from the hot pan and transfer to a cutting board.
Rest for 5 minutes.
Slice into thin strips against the grain and season with flakey salt and freshly ground black pepper to serve.