Wednesday, April 22, 2009


If you know me, you know I love a good steak. But I never order them at restaurants because 1) they are always overpriced and 2) I don't like how they are cooked. I order it medium and it's either overcooked or undercooked. So instead, I make my own at home.

A couple of years ago I discovered a new cut at the grocery store called a Teres Filet (also called Shoulder Tender, Bistro Tender and Petite Tender). The Certified Angus Beef website puts it in the Chuck category and says it's one of the most tender beef cuts, it resembles a pork tenderloin in shape and size, and it's a lean yet juicy, with excellent flavor.

And they are right! On the rare occasion that I splurge on myself and get steak to cook, I usually end up with this. It's only $5.99/lb and it is delicious. It is extremely tender and the flavor is delicious. A while back one of the steak restaurants in the area decided to buy the entire supply of these and market them as their own "signature" cut, and were charging like $15 for one. Ridiculous! Again, this is why I prefer to cook at home.

I prefer to grill it (because really, a steak always tastes better on the grill) and marinate it for a couple of hours with some A-1 steak sauce and worcestershire sauce (just enough to coat the steak) and grill on medium-high heat for about 15-20 minutes (depending on thickness, mine are usually about an inch thick) for a medium cooked steak.

I tried to find the nutritional information on this cut, but it was hard enough to just find a description of it, but if you happen to see one at the meat counter, pick one up, you won't be disappointed! (And if I ate a balanced meal like the one above every day, well, one can dream...)


  1. When I order steak, I order it medium-rare.. *ahem, when I USED to order steak* I mean :P

    I would only order steak at certain restaurants, which wasn't very often because it's expensive and they always drown the thing in steak butter and they either leave it too rare or too overcooked and anything medium rare I don't like. Its a fine line. Expensive restaurants tend to undercook it and the lesser restaurants overcook it seems. Ugh, if I'm going to pay $40+ for a filet, I don't want it swimming in butter and bleeding on my plate! Gross.

    Have you tried the chateaubriand cut? It's pretty darn good. Most restaurants sell it cut for two.

    Cheers to Happy cows!

  2. I meant anything OVER medium rare I don't like.

  3. Mmmmm that looks good!! I cannot WAIT to have my first steak of the season on the barbie soon!!