Pan-fried teres major – tender, juicy and endlessly versatile.
Pan-fried teres major – a truly outstanding cut of beef that is tender, juicy and full of flavour. It is very easy to cook, calls for just a handful of ingredients and can be served in countless different ways.
The teres major I am using here is Wagyu – and it is quite simply superb. The meat is incredibly tender and flavoursome, and when you sear it well in the pan and leave it a lovely pink in the middle, you get the juiciest piece of meat with a beautiful crust. It really needs little more than salt, pepper and a properly hot pan.
Teres major sits by the shoulder of the animal and is a relatively small cut. It may not be a cut everyone knows, but it is certainly one worth looking out for at the butcher’s. The meat has a lovely tender texture, and if you cook it correctly and slice it thinly across the grain, you get a really delicious result.
And I love how many different dishes teres major can be used in. Slice the meat and serve it in a poke bowl with rice, crunchy vegetables, avocado and an Asian dressing. It is also brilliant in a Thai beef salad with fresh herbs, chilli, lime and plenty of crunchy vegetables.
You can of course also keep it completely classic and serve teres major with crispy or fried potatoes, a good sauce and a generous salad. In summer it is wonderful with grilled vegetables, corn on the cob and fresh salads – and the meat itself can naturally be cooked on the barbecue too.
And don’t shy away from the leftovers either. Cold and sliced very thinly, the meat is delicious in a sandwich, on a salad, in wraps or as a topping for an Asian noodle salad.
In short, it is the kind of cut that can do a bit of everything. Easy to cook, beautifully tender and with plenty of scope for varying the sides. And in the Wagyu version here… well, it is just very hard not to get excited.
Pan-fried teres major
Ingredients
- 7-800 g teres major
- Clarified butter (or oil) for frying
- Salt
Method
- Take the meat out of the fridge about half an hour before cooking and trim away any sinew and larger lumps of fat.
- Season the meat well with salt.
- Heat a frying pan over a good high heat and melt the butter (or oil) in it.
- Fry the meat for about 4-5 minutes on each side, depending on thickness, then let it rest on a chopping board for about 8-10 minutes.
- Cut the meat into slices and serve with freshly ground pepper on top.
Nutrition
Premium
