This lesser known cut is starting to take its rightful place on the stage. No gristle or sinew—a perfect bite from start to finish. We take you step by step for juicy, tender steaks every time. Our simple process will have you grilling a delicious petite tender steak like a pro.
Check us out Roasted Asparagus or us Steakhouse Style Garlic Mashed Potatoes To make it a meal
Why our recipe?
- Silly step-by-step instructions for this delicious cut.
- Recipes tried and tested by a certified steak expert.
This cut reminds us of a mini beef tenderloin and a tri-tip combined. I made a bunch of them for my husband's birthday and I was so impressed! If you can't find them at your local grocery store, ask your butcher and see if he can butcher some for you. This cut is also known as bistro filet or teres major.
Material notes
- Small Tender Steaks: Since this steak doesn't have two flat sides, be sure to sear all the edges. It may look big, but it will shrink by 30-40% as it cooks.
- Olive oil: This allows the seasoning to adhere to the steak.
- Spices: They enhance the natural beef flavor without overpowering it.
- Resting Butter: It adds a lot of flavor to your steak. You can use us Rested butter recipeAdd a kick of heat with plain butter, or ours Cowboy butter.
When to reverse
Do not flip the steak until a nice brown crust forms. These crusts have a dimensional flavor profile that adds a lot to the overall steak experience. You'll know when to flip when the steak releases easily from the pan.
Steak Donas
The chef's standard level of doneness is medium-rare. At this point it will be tender and juicy and if you do it right, the steak will melt in your mouth. Each steak has a different cooking time due to the different thickness of the cut.
Instant-read thermometer
Using an instant-read thermometer is the best option to ensure accuracy. To ensure your steak is cooked exactly to your liking, it takes the guesswork out of determining doneness. To use it, insert the probe into the thickest part of the steak, avoiding any bone or fat. The thermometer will give an accurate reading within seconds, letting you know if your steak has reached the desired internal temperature. Try not to make too many holes in your steak as the juices will run out when you do.
Cooked Steaks by Feel: “The Thumb Test”
Not everyone has an instant-read thermometer, and we understand. With time and experience you can learn to judge the level of steak done by feel alone. We'll do the “thumb test,” but just remember that cooking steaks by touch is very difficult to master.
- rare Should feel very soft and yielding. Lightly touch your thumb to your index finger and feel the fleshy area under your thumb. It should feel very soft, similar to raw meat.
- Rare Medium Should feel soft with a bit of resistance. Lightly touch your thumb and feel the same spot under your thumb. It should feel slightly firm, but still soft.
- the middle Should feel firm but with some give. Touch your thumb lightly and feel the bottom of your thumb. It should feel firmer and more springy.
- Medium-good Should feel strongly to give very little. Lightly touch your thumb to your pinky finger and feel the bottom of your thumb. It should feel quite firm with very little tenderness.
- hello Should feel very strong not to give. Press your thumb firmly into your palm and feel the bottom of your thumb. It should feel very firm, similar to well-done meat.
Dry brining
You can salt the steak up to 12 hours in advance. This is known as a dry brining method that can significantly improve the flavor of steaks and make them more tender. The salt penetrates deep into the meat, seasoning it throughout. This process helps the steak retain moisture during cooking, leading to a juicy final product. Additionally, salt breaks down some muscle proteins, making the meat more tender. A tenderloin is already quite soft so you can still use the dry brining technique, it's not necessarily necessary.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to 5 days.
Reheat Place portions of a skillet over medium heat or wrap in aluminum foil to retain moisture and reheat in a 300-degree oven for 10 to 15 minutes, until heated through.
