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How to cook Filet Mignon - Le Chef's WifeGrilled Steak vs. Pan Seared SteakShould I Marinate Steak Before Cooking?Kansas City Steak CompanyLast night we had an interesting cut of beef. The proper name is ‘Tares Major’. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet. This particular cut was processed by Creekstone Farms and is from a Black Angus breed. We found this at Lakewood Meats in Lodi California. If we come across this cut again we will definitely purchase.
As you can see this cut of beef is very lean and needed minimal trimming. We salt and peppered and cooked over a very hot grill. We rotated the cut every 2 minutes until temperature hit 120. It was rested for a very long 10 minutes. Tender and flavorful made this a winning dinner. Oh Yeah.
