I’m cooking up a “poor man’s filet” today. What most people probably don’t know is this is also called a Teres Major Steak. They come from the shoulder blade on the chuck end of the cow. I’m going to season it up and throw it on my Goldens’ Cast Iron Cooker for a tasty crust and a juicy, delicious flavor. Follow along with me to see if this steak recipe is something you’d want to make for your next get-together.

Wagyu Teres Major Steak on the Goldens' Cast Iron Cooker | Heath Riles BBQ

There’s all types of steaks, and I like to experiment with different ones. My buddy at The Butcher Shoppe sent these to me, and I couldn’t wait to fire up the grill and see what I could do with them. I’m going to experiment with flavors on these steaks, using different rubs on each one.

What’s the Deal with Wagyu Beef?

Wagyu is a Japanese beef cattle breed known for having more Omega-3 and Omega-6 fatty acids than other beef. This helps it have a great texture and maintain most of its flavor during the cooking process.

The Ingredients

Wagyu Teres Major Steaks. My buddy Kevin Green at The Butcher Shoppe in Pensacola FL sent me these steaks. Much appreciated!

Olive oil. Using this as a binder works great.

Kosher salt. Salt “wakes up” all types of food and brings out its natural flavor.

Heath Riles BBQ Cajun Creole Garlic Butter. This New Orleans’ inspired rub adds robust flavor on everything from seafood to beef to vegetables.

Heath Riles BBQ Garlic Butter Rub. This is a combination of two of our most popular products, bringing a savory, garlic-y, heavenly taste to everything it’s sprinkled on.

The Equipment Setup

I cooked these steaks on my Goldens’ Cast Iron Cooker with Royal Oak Lump Charcoal and Royal Oak Tumbleweeds.

The Process for Making My Wagyu Teres Major Steaks

I caught this entire process on video and put it on Youtube. If you want to follow along, be my guest!

Pre-heat the grill. I heated up my Goldens’ Cast Iron Cooker to 400 degrees F and made sure I had a cool zone and a hot zone. This helped me get the exact cook I want on the steaks.
Lay out the steaks. I cut them out of the pack and, wow, they were in great shape. They didn’t have much fat on them. I didn’t have to trim them at all.
Spice them up. I slathered on some olive oil to use as a binder. Then I sprinkled a couple of pinches of Kosher salt on both sides of the steak. On one steak, I followed it up with a generous shake of my Cajun Creole Garlic Butter Rub. On the other, I shook on a layer of my original Garlic Butter Rub.
Place the steaks on the grill. When I raised the lid, the grates were screaming hot. I laid both steaks directly on the grates and, keeping the lid open, I seared both sides, flipping them every 30-40 seconds. Mine cooked for about 8 minutes.
Check the temps and remove. Once the steaks hit an internal temperature of 120 degrees F, I used tongs to remove them from the grill.
Cover and let the steaks rest. After lightly covering the pan with aluminum foil, I let the steaks rest for about 10 minutes.
Slice and taste. I took the aluminum foil off, grabbed my knife, and sliced both steaks right down the middle.

The Results

I sliced some small pieces off both steaks and did a taste test. Sampling the original garlic butter steak first, it was really juicy and tender, and packed with savory flavor and a garlic flavor on the back end.

Then I tried the steak with the Cajun Creole Garlic Butter. It was just as juicy and tender, but had a little bit spicier flavor and a Cajun note to the taste. The best one all comes down to individual tastes and which flavors you enjoy. You can’t go wrong with either one. I loved them both!