Bistro Fillet (Teres Major Steak)

The teres major beef steak (also known as the bistro fillet) is an underused cut of beef sometimes used as a substitute for beef tenderloin. If you like hanger steak, flat irons, bavette, and other "butcher steaks" you're going to love the teres major.

What is Teres Major Steak?

The teres major muscle is a lean cut of beef from the chuck section of a cow. It's located right below the front leg and is mostly known only by skilled butchers. Roughly the size of a pork tenderloin, it's the second or third most tender cut, next to tenderloin and ribeye.

The teres major has much more flavor than a tenderloin as it comes from a heavily used, active muscle. This means it gets more blood flow, which helps develop complex, rich beefy flavor with hints of iron like a hanger steak. The increased blood flow also adds some complexity to cooking (specifically resting).

Do You Have to Trim a Teres Major Steak?

One of the most important things to keep in mind is that the teres major may need to be trimmed before cooking. If you order some from a local butcher shop like I do they may come mostly trimmed, but may still have some silver skin or sinew that should be trimmed off.

How to Cook Teres Major Steak

Like any good steak, the teres major doesn't need much. A little salt, pepper and herbs are all you need. You can grill the steaks or sear them in a pan, just like a tenderloin. One of the best way to cook teres major is to dry brine the meat, seasoning with salt, pepper and fresh herbs overnight and wrapping in cling film before cooking.

A cooked teres major must be allowed to rest for it to be the most tender. If not properly rested, the steaks will give off much more juice than most other steaks. After resting, it's sliced against the grain before serving.

Chef's Tips

With the increased blood flow the muscle receives, this cut takes much longer to rest after cooking than other cuts of beef-around twice as long. An 8 oz steak should be rested in a warm place for about 15 minutes before slicing for the best result.

The teres major is best medium rare or medium. The temperature you cook the meat to is important, and you need to keep in mind the steak will raise 10 degrees farenhieght after cooking as it rests.

One of the best things you can serve with a teres major is a simple compound butter, like maitre d'hotel. Ramp butter, black truffle butter, and mushroom butter are excellent choices too.

Each steak is usually about 8 oz. For a modest serving, one steak can serve two people. You can also cut each steak into small steaks or teres major medallions roughly 3-4 oz each.

Adapted from foragerchef.com