The Teres Major cut is trending! The Teres Major, also nicknamed the petite tenderloin, is a beef shoulder blade cut that resembles the tenderloin, yet smaller and competitive in price. Similar cuts to use for this recipe are a hanger steak or a tri tip.
Featuring Smoke Steakhouse Seasoning by Padiano’s Kitchen & Dixie Red BBQ Sauce by Old Southern BBQ from our "Pitmaster Playbook" BBQ box!
The Teres Major cut is trending! The Teres Major, also nicknamed the petite tenderloin, is a beef shoulder blade cut that resembles the tenderloin, yet smaller and competitive in price. Similar cuts to use for this recipe are a hanger steak or a tri tip.
Marinate the steak. Season with Smoke Steakhouse Seasoning by Padiano’s Kitchen using a generous amount of Dixie Red BBQ Sauce by Old Southern BBQ as a binder. Let marinate for 30 minutes. It will give the cut a slight BBQ undertone of flavor.
Preheat your smoker to 225 °F.
Smoke at 225 °F. For 30 minutes, until internal temp reaches 110 °F.
Remove the teres major and increase the grill temperature to somewhere around 400 °F or on a burner on medium-high. Heat up a cast iron pan on the grill or burner and sear the cut 1 minute each side. Cut the heat. Add 1/2 stick butter and rosemary to the cast iron skillet.
With a spoon, lightly baste the steak with the butter mixture. Remove once internal temp reaches 132 °F or desired steak internal temperature.
Let rest, slice and enjoy!
Recipe Note
Pro Tip: If using this recipe on a tri tip, marinate for 1 hour.
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