Teres Major

A simple recipe for Teres Major (butcher's cut) steak. Place teres major in vac sealed bag with seasoning of your choice and sous vide at 135.5 for 5 hours. I have let this cook as little as 2 hours and as long as 9 hours with great results. I find the 5 hour mark to be the sweet spot on terms of serious tenderness without additional time spent cooking.

Author

Tim McDougald

Prep Time: 00:10

Recipe Time: 05:00

Temperature : 135.5F / 57.5C

Ingredients

• 1 - 8-12oz Teres Major (Petite Tender, or Butcher's Cut)
• Salt
• Pepper
• Garlic Powder

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.5ºF / 57.5ºC
2. Season Teres Major liberally with salt, pepper and garlic powder. Place in vacuum sealed bag.
3. Submerge in Sous Vide container and cook for 2 to 9 hours, depending on desired level of tenderness (and schedule).
4. Remove from vac bag after cooking and sear on hot cast iron skillet or grill.

Finishing Steps