Looking for a steak that rivals Filet Mignon but will not break the bank? He meets Teres Major, the unknown hero of the world of beef and our Sous Video Fulloproof method to cook it perfectly.
Because you will love this sous saw tere greater steak
This less known butcher is cutOften called petty tender, it offers an incredible flavor and a buttery consistency when prepared well. Sous saw cooking It allows unparalleled control on the temperature of the steak, resulting in a constantly perfect consistency that is difficult to obtain through traditional methods. Combined with a tasty finish of herbal butter, each bite is juicy and aromatic.
Whether you are a Sous Vide Pro or a curious beginner, this recipe will help you unlock the full potential of this underestimated cut. Prepare to impress your guests (Or simply grant yourself) with a steak that flavor as it came from a high -end steakhouse.
What is a main steak from Tres?
The major Tures, often called “Minimum earth“Or”tender shoulder“It is a small but incredibly tender beef cut from the shoulder area, the Chuck Primal. It is a fantastic alternative to more expensive cuts such as fillet, offering a consistency and an aromatic profile similar to a fraction of the cost.
Ingredients for Sous saw Tere Major
- For the steak:
- Tres Major Steak
- Kosher salt
- For herbal butter:
- Not salty butter
- Cloves of garlic
- Fresh rosemary and fresh thyme
Replacements
- Herbs: If rosemary or thyme are not available, feel free to use herbs like Sage or Marjoram for a different but equally delicious flavor.
- Butter: For an option without milk, you can replace the butter with GHI or a high quality olive oil that can resist a high heat.
How to create sous saw the main steak tere
- Prepare the steak: Pass the dry steak and season with salt. Seal it in a sous bag saw with a vacuum sealant.
- Sous saw the steak: Place the sealed bag in a Sous bath saw preheated to 120 ° F for 2 hours.
- Sear the steak: Remove the steak from the bag and dry it: prepare a cast iron pan over medium-high heat until it smokes. Add butter, garlic and herbs, followed by the steak. Sear quickly on all sides, continuously embarking on herbal butter.
- Rest and serve: Let the steak rest for 5 minutes before cutting the wheat. Season with shaky salt and just ground black pepper to serve.
Suggestions for carnivorous recipes for Teres Major Bistecca
- Dry the steak well: Ensure that the steak is completely dried before burning helps to reach a better crust.
- Don’t skip rest: Leaving the steak resting before cutting helps to keep its juices, making each slice as tastier as possible.
How to serve sous saw the main steak tere
This steak is superb if in a thin sliced and served on a bed of creamy potatoes or roasted pastry puree or next to a fresh rocket salad dressed with a balsamic reduction.
Matching wine
Teres Major Steak The Ricted Save of Steak is also beautifully combined with a robust red wine like a Shiraz OR Malbec.
How to keep and heat
Store any remaining steak in an airtight container in the refrigerator.
Heat: Heat gently using a low heat setting in a pan on the stove or in the oven to maintain the humidity and tenderness of the steak.
Other Sous Video Bistecca recipes
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Unlock the full potential of Tres Major with our Sous Vide recipe. This often neglected cut, appreciated for its tenderness, receives a star treatment: cooked precision to your ideal donness, therefore burned in a pan with fragrant garlic, rosemary and thyme. The result? A steak that rivals with high-end-of-end restaurants cooked by an edge on board, boasting a tasty and infused crust of herbs.
Prevent the screen from going to sleep
Sous saw the steak:
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Remove the steak from the package and dry it with paper towels.
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Using an emptiness and a sealant, seal the steak.
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Preheated the Sous bath saw at 120 degrees F.
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Dip the steak completely in the preheated water and cook it for 2 hours with the immersion circulator.
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After 2 hours, carefully remove the bag from the water.
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Remove the steak from the plastic bag and dry again.
Sear the steak:
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Season on all sides with a liberal salt coating.
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Preheat a pan over medium-high heat, until it smokes.
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Add the butter and whirlwind to melt.
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Add the destroyed garlic and fresh herbs.
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Using the pliers, add the cooked steak to the hot pan, it burns quickly on all sides, rotating according to need for a uniform crust.
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Make sure to tackle the steak in the herbal butter while wheeled it.
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Carefully remove the steak from the hot pan and move to a cutting board.
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Rest for 5 minutes.
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Slice the thin stripes against wheat and season with flakes and black pepper just ground to serve.
Service: 1G | Calories: 267Kcal | Carbohydrates: 1G | Protein: 24G | Fat: 19G | Saturated fat: 10G | Polynsaturo fat: 1G | Monolysatuine fat: 7G | Trans fat: 1G | Cholesterol: 108mg | Sodium: 1336mg | Potassium: 456mg | Fiber: 0.1G | Sugar: 0.04G | Vitamin A: 358Iu | Vitamin C: 1mg | Soccer: 27mg | Iron: 3mg
