Sous Vide and BBQ Teres Major
- Teres Major
- Beef Rub (here I used Woodsmoke's Dirty Mud Rub)
- Step 1 Trim the meat
- Step 2 Season the meat and vacuum-pack
- Step 3 Set your Sous Vide device to 55,5 C (132 F)
- Step 4 Let the meat stay in the water for 2 hours
- Step 5 30 minutes before eating, fire up for grill to the max
- Step 6 After two hours in the water, take the meat out and pad it dry with a kitchen towel
- Step 7 Sear on your grill
- Step 8 Slice and eat
Teres Major is a fantastic piece of meat. Unfortunately, not many people in Denmark know about this cut. I purchased a box of fresh Teres Major from www.steak.out.dk some time ago, and it quickly became a family favorite. The meat is extremely tender and packs a ton of taste.
Today, I prepared the meat sous vide and afterwards grilled it on my gas grill.
Start by trimming the meat and remove any silverskin and fat.
Today I seasoned my meat with salt and Woodsmokes Dirty Mud rub (which is heavy on garlic and black pepper).
After seasoning, vacuum-pack the meat.
Set your Sous Vide device (in my case an Anova) to 55,5 C (132 F) and let the water come up to temperature.
Add the meat and let it stay in the water for 2 hours.
30 minutes before eating, pre heat your grill to the maximum.
Once the meat has been in the water for two hours, open the bag and pad the meat dry with a kitchen towel.
Sear the meat on the grill. If you sear the meat at an angle facing to the right (see below) and then afterwards let it sear at an angle facing left, you will get really nice grill marks. The meat shall sear approximately 30 seconds at each angle on each side.
Since the meat is cooked Sous Vide, there is not need to the it rest – just slice it and eat.
Today I served the meat with fresh, new, Danish potatoes and a bearnaise sauce.