Forget everything you think you know about the grill steak recipes. Major Tres is about to rewrite your grill playbook, especially when it was envious in heavenly garlic butter.
This cut under the radar is the best guarded secret of the beef world; tender like Filet mignonBut with a more robust punch. And the real kicker? If you can get your hands on one, it will not break the bank.
We refined the perfect method to show this hidden gem, which is so fast, easy and simple. He launches the idea of a perfect grid scores out of the window. Because of the shape of this tender steak, we are often launching it and the scald over high heat to a succulent 120 ° F creates a crust that is not nothing short of appetizing while it leaves the center a rare pink redness.
But here’s what distinguishes it: we finish it with an indulgent garlic butter sauce that will ask you why you have ever settled for the steak sauce.
What is a main steak from Tres?
The main steak of Tres is a small round cut from the shoulder area of the cow, the Chuck Primal. It is known for its tenderness and the rich flavor of beef, often compared to beef fillet But to a fraction of the cost. It can also be called a tender shoulder or a tender on the label.
This muscle does very little work, which makes it tender, making it an excellent choice for the grid. Its dimensions and shape allow quick hot cooking, perfect for a high -heat grill environment in which the goal is to burn all the delicious sides, like ours Tres burned in a steak pan.
The trick is getting your hands on one. These are small cuts of beef and there are only two in each cow, so you will have to get to know a good butcher shop or Order online meat To grab one of these delicious slaughter cuts.
Ingredients for a greater grilled Tres
- Tres Major Steak
- Kosher salt
- Not salty butter
- Cloves of garlic
- Fresh rosemary
- Just ground black pepper
- High -heat neutral oil (such as avocado oil)
- Flakey salt, to serve
How to perfectly grill a main steak of Tres, every time
Cooking note: Us Normally I would suggest cooking your steak to your desired women, but this steak is the best if served in a rare or middle Bistecca temple.
- Prepare the steak:
- Remove the steak from the package and dry with paper towels.
- Season all sides generously with kosher salt.
- Place the steak on a grill on a pan and refrigerate during the night to dry the brine.
- Prepare the grill:
- Preheat your grill over high heat, preparing it for Direct trigger. See our notes in the recipe for gas, coal or pellet grids.
- Clean and hear the grid grill to avoid sticking.
- Prepare the garlic butter:
- In a small pan, melt the butter over medium-low heat.
- Add the chopped garlic, rosemary and a pinch of black pepper.
- Keep the hot mixture to hit the steak later.
- Grill the Tres Major Steak:
- Lightly hears the steak to improve the burning and avoid the attack.
- Place the steak on the hot grill, using the pliers to rotate it every 45-60 seconds, also guaranteeing burning on all sides.
- Cook at an internal temperature of 120-130 ° F for rare to medium-rod, which should take about 7-10 minutes, Massimo. No more than 2-3 minutes per side.
- Remove the steak from the grill and immediately touch with garlic butter.
- Rest and serve:
- Let the steak rest for 5-7 minutes in a hot place.
- Cut thinly against the wheat and arrange on a plate.
- Misted with remaining garlic butter and any collected juice.
- Sprinkle with Flakey salt before serving.
Suggestions for carnivorous for girls for perfect grilled tres
- Monitoring temperature: Keep an eye on the internal temperature with a digital meat thermometer To avoid cooking too much.
- By turning frequently: It frequently revolves the steak to obtain a uniform scrolling without burning the sides.
- Rest time: Leave the steak to rest after grilling to redistribute the juices for the maximum tenderness and flavor.
- If you don’t want mAke a garlic butter sauce, you could also make a compound butter rest on the steak.
How to serve the Tres Maggiore grilled steak
Serve the main steak of the Tres grid with the simple sides that complete its rich flavor, think Road vegetablesa fresh salad, a pile of smoked mushroomsOR Brussels in Gratin.
Matching wine
Although this cut has a deep flavor that can hold back the most daring red wines, we like to stick to a black pinot or a merlot when we serve this tender beef cut. We are fine with a slightly lighter than our usual taxi Sauv allows us to savor the profound flavor of this steak.
Leftovers and storage
This is a really small steak, so it is likely that there will be no leftovers. But if there are, wrapping them in plastic wrap or plastic casing and keep them in the refrigerator for a maximum of 3 days.
Dice any remaining steak and mix it in an omelette or use them in a salad.
Grill Tres Major Steak highlights its best qualities, offering a tender and tasty meal that will surely impress. With this guide, you will be able to show your skills and the delicacy of this underestimated cut.
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You cannot overcome the combination of unbeatable flavor of tender bigger canvas and garlic butter. This steak recipe rich in flavor and covered with flavor offers a crunchy and golden crust that it will surely impress.
Prevent the screen from going to sleep
Prepare the steak:
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Remove the steak from the package and dry the steak with paper towels.
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Free all the sides of the meat with salt freely.
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Place the steak on a grid set on a pan and place in the refrigerator overnight.
Prepare the grill:
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Preheat your grill for a high heat. See our notes below for gas grids, coal grids and pellet grids.
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Clean and hear the grids.
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In the meantime, in a small baking pan, melt the butter over medium heat -Basso.
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Add the chopped garlic, rosemary and a pinch of freshly ground black pepper.
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Set on the side and keep up in the heat.
Grill the Tres Major Steak:
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When the grill has preheated, it washes the steak with a thin layer of oil.
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Using long calipers, place the steak directly on the hot side of the grill. Use caution as the oil can cause reliability.
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The steak revolves, about 45-60 seconds, as a form of burning, to cook it evenly on all sides.
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Use a digital meat thermometer To make sure you do not cook this bonte beyond rare to medium-rod (120-130 ° F) for the most tender results, about 7-10 minutes.
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Remove the steak with the grid carefully and transfer it to a circled pan.
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Brush the steak immediately with an abundant coating of garlic butter, letting the steak rest in a puddle.
Rest and serve:
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Leave the steak to rest for 5-7 minutes before cutting it carefully into thin strips against wheat, no more than ¼ “thickness (the width of a pencil).
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Arrange the steak on a serving plate and season it with the remaining garlic butter and any reserved juice.
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Sprinkle with a pinch of Flakey salt and serve immediately.
For a coal grid:
- Prepare the steak as indicated.
- Arrange the carbone on in the center of the grid. Clean the grill grid. Nide the grill again in position and cover with the lid.
- Regulate the air intakes for the maximum air flow to tear the coals.
- When the grill is ready, place the steak directly on the hot coal and using long grilled calipers, quickly rotates the steak while burning on each side, until it reaches an internal temperature of 120-125 ° F.
- Basast, rest and cut the steak as indicated.
- Since this cooking steak quickly, the addition of chips or wooden blocks will not add much additional flavor. For the best flavor, we recommend Carbon in pieces in branded wood from cowboy.
For a gas grid:
- Prepare the steak as indicated.
- Preheat your gas grid illuminating all burners.
- Clean and oil the grill.
- Close the lid and let the grille preheat for 5-10 minutes.
- Turn off 2 of the burners and place the steak prepared directly on the hot side of the grid.
- Using long grilled calipers, rotate the steak often to burn it on all sides, cooking it at 120-125 ° F.
- Remove the steak from the grid, imbesca, rest and serve as direct.
For a pellet grid:
- Prepare the steak as indicated.
- Preheat your pellet smoker to scam or its highest setting, about 500 degrees F.
- Clean and oil the grilled grill.
- Close the lid and allow the grid to preheat.
- Place the main Tres on the grill and cook it, often rotating rare or medium rare.
- Remove the steak from the grill, cheat and rest as indicated before cutting it to serve.
Useful links:
Service: 1service | Calories: 281Kcal | Carbohydrates: 3G | Protein: 1G | Fat: 30G | Saturated fat: 18G | Polynsaturo fat: 2G | Monolysatuine fat: 9G | Trans fat: 1G | Cholesterol: 76mg | Sodium: 1168mg | Potassium: 41mg | Fiber: 0.2G | Sugar: 0.1G | Vitamin A: 875Iu | Vitamin C: 2mg | Soccer: 23mg | Iron: 0.1mg
