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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.
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.
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.
I cooked these steaks on my Goldens’ Cast Iron Cooker with Royal Oak Lump Charcoal and Royal Oak Tumbleweeds.
I caught this entire process on video and put it on Youtube. If you want to follow along, be my guest!
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.
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.
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.
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.
Once the steaks hit an internal temperature of 120 degrees F, I used tongs to remove them from the grill.
After lightly covering the pan with aluminum foil, I let the steaks rest for about 10 minutes.
I took the aluminum foil off, grabbed my knife, and sliced both steaks right down the middle.
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!
One steak per person along with a side or two could make a delicious, filling meal.
Slice the steak up and store any leftovers in an airtight bowl or ziplock bag for up to 3 days in the refrigerator.
Goldens’ Cast Iron Cooker
Royal Oak Lump Charcoal
Olive Oil Dispenser Bottle
Stone + Wood Cutting Boards
Metal tongs
Sharp knife
Metal pan
