In an effort to demonstrate just how delicious and versitile this supple cut of beef can be, I decided to make a few of my favorite beef dishes to see how the Beef Griller Steaks holds up under scrutiny. I was not disappointed!
I made the following dishes using 8-oz Beef Griller Steaks:
Roasted Veggie & Beef Kabobs
Teriyaki Steak over rice w/steamed brocolli
Steakbites with Huckleberry Heat BBQ rub & butter glaze
But... What is a Beef Griller Steak?
Beef Griller Steaks (Petite Tenders), while unrelated to the traditional beef tenderloin, are actually one of the most tender pieces of meat on the entire animal. For years it was included in other larger roasts cut from the “chuck” (shoulder), but once the “petite tender” was discovered, chefs and restaurateurs jumped at the chance to put it on their menus. It is lean, very tender and much smaller than the “other” tenderloin.
There seem to be a lot of favorite names given to this cut by butchers, chefs, and ranchers alike, some of which you may have heard: shoulder tenders, teres major, spinalus dorsi, etc., but whatever THEY call it, we know what YOU will be calling it. Two words. Freaking-Delicious!
Cooking with the Beef Griller Steaks:
Cast iron, pan sear, BBQ, broil, bake.
The muscle fibers on this small, cone-shaped cut run parallel to the long axis of this muscle. Almost as tender as filet mignon, with slightly more fat, and thus more flavor.
2nd only to the Beef Tenderloin.