Wagyu Teres Major Sous Vide

Teres Major has always been a favorite at home along with New York Strip, and as Wagyu, it's just even better. Is it worth the money? Yes. I think so.

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Recipe for wagyu teres major sous vide

WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo.

Teres Major has always been a favorite at home alongside New York Strip, and as a Wagyu version, it’s just even better. Is it worth the money? Yes. I think so. If you love Teres Major and want to impress your guests, give it a shot. It’s Teres Major but just even more juicy and flavorful.

I bought the meat at Steak-out.dk, where I set out to try nine different Wagyu cuts in sous vide over nine days. I will, of course, share all the results here on the site.

Servings: 2 people

Wagyu Teres Major Sous Vide

Teres Major has always been a favorite at home along with New York Strip, and as Wagyu, it's just even better. Is it worth the money? Yes. I think so.

Author: Sebastian Jespersen

Course: Dinner

Cuisine: American

Keyword: beef, Dinner, Teres Major, Wagyu

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Equipment

• Sous Vide
• Cutting Board
• Pre-Slicing Knife
• Gas Burner (Option 1)
• Grill (Option 2)
• Frying Pan (Option 3)

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Ingredients

• 2 pcs. Teres Major Wagyu
• Salt and Pepper

Instructions

• Start by setting your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).
• Season the meat with salt and pepper.
• Vacuum seal the meat.
• Cook the meat for 2 hours.
• Remove it from the water and unpack it from the vacuum bag.
• Dry the meat well on both sides (with a clean tea towel or paper towel).
• The meat is cooked and ready to be eaten, but it needs to be browned.
• This meat is full of delicious fat marbling, so it does not require added butter/ghee/oil for frying.
• I prefer one of the following three methods (you can easily use a regular frying pan and fry the meat for 30-60 seconds on each side):
• BlowtorchFull power and give the meat 30-60 seconds on each sideGrillAgain, full blast on the grill and give the meat 30-60 seconds on each side.Cast Iron PanFry the meat on a scorching hot pan for 30-60 seconds on each side.
• Cut the meat across the grain and serve immediately.

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