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Reverse Seared Teres Major

Carne Diem Culinary
This tender, flavorful cut of beef is described as a poor man's beef tenderloin. In this recipe beef teres major is cooked to perfection using a reverse sear technique and brought to perfect serving temp with a sous vide.
5 from 1 vote
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine Nose to Tail
Servings 6 people
Calories 414 kcal

Equipment

  • Grill or Smoker
  • pan
  • Sous vide (optional)

Ingredients
  

  • 2 pound Teres Major Roast
  • Your favorite BBQ Rub For Beef
  • Butter

Instructions
 

  • Trim the teres major by removing most of the fat and silver skin. There may not be very much trimming needed.
  • Liberally sprinkle the teres major with your favorite BBQ rub for beef or steak.
  • Cover the meat with Saran Wrap and let sit at room temp for about an hour, while you set up the grill/smoker.
  • Heat your smoker to 250 degrees. We love cooking this over oak, but use whatever wood, pellets, charcoal, etc that you prefer.
  • Place the meat on the smoker and monitor the internal temp with a meat thermometer. Cook for roughly one hour, when it reaches an internal temp of 100-110 degrees then remove from the grill. 
  • If you are not using a sous vide continue to cook the roast to about 10 degrees below your desired finishing temp, then pull and rest for 5 minutes before proceeding to the searing step.
  • Let the meat cool for about 5 minutes, then place in a sous vide bag. If you do not have a sous vide bag, vacuum seal bags work well, too. Use zip locks as a last resort, but they can be a pain to get all of the air out, and you should double bag them because they are prone to leakage in the warm water.
  • Set the sous vide to your desired finishing temp and cook the roast for about 2 hours. We prefer medium rare so we set the sous vide to 131 degrees.
  • When ready to eat, heat a cast iron pan or skillet over high heat and add a tablespoon of butter. Remove the meat from the sous vide bag and slice to desired thickness, then sear the medallions about 1 minute per side.
  • Plate and serve with the his and hers sauces.

Nutrition

Calories: 414kcalProtein: 27gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 106mgSodium: 74mgPotassium: 460mgCalcium: 11mgIron: 4mg
Keyword beef, KC Cattle Company, nose to tail, teses major
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