Teres Major with Smoky Red Pepper Sauce on the Traeger

This recipe highlights the incredible tenderness of Teres Major steaks, paired with a smoky red pepper sauce, all cooked on the Traeger Ironwood and Flatrock grills. With minimal ingredients and bold flavors, this dish is perfect for family dinners or entertaining guests, delivering an elevated backyard grilling experience.

Introduction

If you’re looking for a cut of beef that’s both tender and flavorful, the Teres Major steak is an underrated favorite. Sometimes called the “poor man’s filet,” it offers a perfect balance of texture and flavor without the premium price tag. When paired with a homemade smoky red pepper sauce, the result is a gourmet meal that’s surprisingly easy to cook on your Traeger. Whether you’re grilling for a special occasion or just a weeknight family dinner, this recipe delivers on both flavor and simplicity.

What is Teres Major?

The Teres Major steak comes from the shoulder area of the cow and is known for its tenderness, rivaling cuts like filet mignon. It’s a lean, yet flavorful cut that benefits from a method like reverse searing, which ensures that you maintain its juiciness while achieving that perfect outer sear. For this recipe, we’ll season the steaks with Spiceology’s Rosemary Dijon seasoning and a mix of salt, pepper, and garlic to bring out the beef’s natural flavors.

Inspiration for This Recipe

Living in Colorado, I cook year-round on my Traeger grills, no matter the weather. The versatility of my Traeger Ironwood and Flatrock Griddle allows me to achieve restaurant-quality results at home. This Teres Major recipe came from a desire to combine a premium steak with a vibrant, flavorful sauce, perfect for those who want to elevate their backyard grilling game without spending hours in the kitchen. The reverse-sear method on the Traeger adds that extra level of precision, making it perfect for both casual family meals and more formal gatherings.

The Ingredients You’ll Need

This recipe keeps things simple with just a few high-quality ingredients. Here’s what you’ll need:

• Teres Major Steaks: We’re using two Teres Major steaks, a cut known for its tenderness.
• Red Bell Peppers: The base for our smoky sauce, grilled to perfection on the Traeger.
• Shallot and Garlic: Adds depth and a subtle sweetness to the red pepper sauce.
• Olive Oil: Helps bind the sauce together and adds richness to the overall flavor.
• Thyme: Fresh thyme brings a slight earthiness that pairs perfectly with the smokiness of the peppers.
• Seasonings: We’re using Spiceology’s Rosemary Dijon seasoning along with a mix of salt, pepper, and garlic for a flavorful crust on the steak.

The Cooking Process

The beauty of this recipe lies in its simplicity. While the ingredients are straightforward, the reverse-sear method and homemade sauce make the dish truly special.

Step 1: Prep the Steaks
Before you begin grilling, rub your Teres Major steaks with a thin layer of olive oil. Generously season them with Spiceology’s Rosemary Dijon seasoning, salt, pepper, and garlic. Let the steaks sit for about 10-15 minutes while your Traeger Ironwood grill preheats to 225°F.

Step 2: Reverse Sear on the Traeger
Place the steaks on the Traeger Ironwood at 225°F and cook until the internal temperature reaches 115°F. This low and slow method ensures the meat stays tender while developing an even cook throughout. It should take about 45 minutes, depending on the size of the steaks.

Step 3: Sear on the Flatrock Griddle
Once the steaks hit 115°F, transfer them to the Traeger Flatrock griddle. Turn up the heat and sear each side of the steaks until they reach an internal temperature of 130°F for medium-rare. This gives the steak a beautifully caramelized crust while locking in the juices. After searing, cover the steaks and let them rest for 5-10 minutes before slicing.

Step 4: Make the Smoky Red Pepper Sauce
While your steaks are cooking, it’s time to make the sauce. Start by roasting the red bell peppers on the Traeger Ironwood at 400°F for about 15 minutes. You’ll want to blacken the skin all around the peppers for that smoky flavor. Once they’re done, transfer the peppers to a bowl and cover them to steam for about 10 minutes. This makes it easier to remove the skin.

Peel the skins off the peppers and discard the seeds. Add the roasted peppers, shallot, garlic, and thyme into a small blender. Drizzle in the olive oil and season with salt and pepper to taste. Blend until smooth, then adjust seasoning as needed. Set the sauce aside to serve with the steak.

Primary Ingredients:

• 2 Teres Major Steaks
• 2 Red Bell Peppers
• 2 Cloves Garlic
• 1/2 a Shallot
• 1/2 cup Olive Oil
• 2 Stems Fresh Thyme
• Spiceology Rosemary Dijon Seasoning, Salt, Pepper Garlic, Olive Oil

Why Cooking Teres Major and Smoky Red Pepper Sauce on the Traeger Works

The Traeger Ironwood’s ability to maintain consistent low temperatures makes it perfect for the reverse sear method, ensuring that your Teres Major steaks cook evenly and stay juicy. The final sear on the Traeger Flatrock Griddle allows you to achieve that crispy exterior while keeping the inside tender. This combination of low-and-slow cooking followed by high-heat searing is ideal for a cut like Teres Major.

Roasting the red peppers on the Traeger also adds an extra layer of smokiness that complements the richness of the beef, giving your sauce a depth of flavor you just can’t get on a stovetop. The versatility of the Traeger grills truly shines with this recipe, showcasing how you can cook both the main protein and the sauce on the same setup. Serve this Teres Major With Smoky Red Bell Pepper sauce hot off the Traeger for all to enjoy!

Step-by-Step Instructions

1. Preheat the Traeger Ironwood: Set the grill to 225°F for reverse searing the steaks.
2. Rub the Steaks: Coat the steaks with olive oil, then season generously with Spiceology Rosemary Dijon seasoning, salt, and pepper garlic.
3. Reverse Sear: Place the steaks on the Traeger Ironwood and cook until the internal temperature reaches 115°F, approximately 45 minutes.
4. Sear on the Traeger Flatrock Griddle: Transfer the steaks to the preheated Flatrock griddle and sear both sides until the internal temperature reaches 130°F. Allow the steaks to rest for 5-10 minutes.
5. Roast the Red Peppers: While the steaks cook, grill the red peppers on the Traeger Ironwood at 400°F for about 15 minutes until the skins are charred.
6. Prepare the Sauce: Peel and deseed the peppers. In a blender, combine the peppers, shallot, garlic, thyme, olive oil, salt, and pepper. Blend until smooth and adjust seasoning to taste.
7. Serve: Slice the rested steaks and serve with the smoky red pepper sauce on the side or drizzled on top.

Alternate Recipes/Products Links

If you love this recipe, you’ll want to check out these other Traeger favorites:

• Smoked Pork Tenderloin with Burrata and Grilled Peach Salsa
• Green Chili Smash Burger Tacos
• Gobernador Style Shrimp Tacos on the Traeger

Products used in this cook:

• Traeger Ironwood XL
• Traeger Flatrock Griddle
• Spiceology Rosemary Dijon Seasoning
• Spiceology Salt, Pepper, Garlic Seasoning

Ready to elevate your grilling game? This Teres Major with Smoky Red Pepper Sauce on the Traeger is an easy yet impressive dish that’s perfect for any occasion. Whether you’re cooking for family or friends, the bold flavors and tender steak will have everyone asking for seconds. Give this recipe a try and let me know how it turns out! Be sure to follow along for more Traeger-inspired recipes, and don’t forget to share your results by tagging me on social media.

Teres Major with Smoky Red Pepper Sauce on the Traeger

Tender Teres Major steaks are reverse-seared on the Traeger Ironwood, then finished with a sear on the Traeger Flatrock Griddle. Paired with a smoky red pepper sauce made from roasted bell peppers, garlic, and thyme, this dish brings out bold flavors with minimal effort, perfect for a gourmet family dinner or entertaining guests.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course beef, main, steak

Cuisine American, bistro, upscale

Equipment

• Traeger Ironwood (for reverse searing and roasting the peppers)
• Traeger Flatrock Griddle (for searing the steaks)
• Blender or food processor (for the sauce)
• Meat thermometer (to check steak temperature)

Ingredients

  

• 2 Teres Major steaks
• 2 red bell peppers
• 2 cloves garlic
• 1/2 shallot chopped
• 1/2 cup olive oil
• 2 fresh thyme stems
• Salt and pepper to taste
• For seasoning the steak:
• Spiceology Rosemary Dijon seasoning
• Spiceology Salt Pepper, Garlic seasoning
• Olive oil for coating the steaks

Instructions

 

• Prep the Steak:
• Rub the Teres Major steaks with a light coating of olive oil.
• Season generously with Spiceology Rosemary Dijon seasoning and Salt, Pepper, Garlic seasoning.
• Let the steaks sit for 10-15 minutes to absorb the flavors.
• Reverse Sear on the Traeger Ironwood:
• Preheat the Traeger Ironwood to 225°F.
• Place the seasoned steaks directly on the grill and cook until the internal temperature reaches 115°F, about 45 minutes.
• Sear on the Traeger Flatrock Griddle:
• Preheat the Traeger Flatrock Griddle to medium-high heat.
• Sear the steaks on each side until they reach an internal temperature of 130°F for medium-rare.
• Remove from heat, cover with foil, and rest for 5-10 minutes.
• Make the Smoky Red Pepper Sauce:
• Preheat the Traeger Ironwood to 400°F.
• Place the red bell peppers on the grill and roast for 15 minutes, turning until charred all over.
• Transfer peppers to a bowl, cover, and let steam for 10 minutes.
• Peel and deseed the peppers.
• In a small blender, combine roasted peppers, chopped shallot, garlic, thyme, and olive oil.
• Blend until smooth, then season with salt and pepper to taste.
• Serve:
• Slice the rested steaks and serve with the smoky red pepper sauce on the side or drizzled over the steak.

Video

Notes

Reverse searing the steaks at a low temperature ensures even cooking while keeping the meat juicy.
Make sure to rest the steaks for at least 5-10 minutes after searing to allow the juices to redistribute.
Roasting the peppers on the Traeger adds an extra layer of smoky flavor that complements the richness of the steak.

Keyword roasted red pepper sauce, smoked red pepper sauce, steak and sauce, teres major, Traeger reverse seared steak