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Backstrap - oven or stove top

Nutterbuster said:
Lol. Yeah, I'm kinda burned out on my generation's foodie thing. It's exhausting. Give me a Miller lite, some Folgers, a bottle of Turkey, and a shaker of Tony's and let's just give it a go.
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What are those breakfast meals called were they just mix all kinds of crap in yogurt and take pictures to post on the internet?

Choice cuts of meat like that....salt and black pecker
 
Weldabeast said:
What are those breakfast meals called were they just mix all kinds of crap in yogurt and take pictures to post on the internet?

Choice cuts of meat like that....salt and black pecker
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Yup, I'm a salt and black pepper guy mostly too. I often add ground thyme and smoked paprika though as well.
 
Red Beard said:
We'll be consuming this beautiful venison backstrap tonight. Unfortunately, the grill is a no go because it's raining. Need instructions on cooking this backstrap either in the oven or on the stove top please!
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@Bama_Xander
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Get a broiling pan and broil it in the oven. We chop ours into smaller cubes, wrap them in bacon and cook them this way. It’s delicious
 
Reverse sear. Aim your oven to around 200-230F (measure it if you can). Cook in oven until meat is ~110-115F. Remove from heat. Get pan as hot as possible without causing your family to attempt murdering you due to smoke alarm. Use high temp compatible fat source, such as ghee. Sear for about a minute per side at most. Apply pepper afterwards.
 
GCTerpfan said:
Get a cast iron skillet hot, sear ALL sides, then place the skillet and backstrap in the oven at 325-350deg until it reaches your desired doneness (or just shy of your desired doneness) then let rest for 10-15 min. before slicing. The internal temp will continue to rise a few degrees while it rests.

For a real treat slice the backstrap into a thin sheet by rolling it out as you cut it and then cover it in cream cheese and jalapenos before wrapping it all back up and cooking with the above method.
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This is exactly the cooking method I was going to suggest.
 
TooBigToFit said:
Reverse sear. Aim your oven to around 200-230F (measure it if you can). Cook in oven until meat is ~110-115F. Remove from heat. Get pan as hot as possible without causing your family to attempt murdering you due to smoke alarm. Use high temp compatible fat source, such as ghee. Sear for about a minute per side at most. Apply pepper afterwards.
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This is another great option. Works well on the grill this way too. One reason I got a dual burner camp chef was so that I wouldn’t get in trouble every time I cook. Being able to sear outside keeps me out of the dog house.
 
Man. You guys ROCK! Great suggestions on short notice. Totally going to employ these at some point.

The Lord let the rain stop for a bit this evening just in time for dinner prep. Fired up the wood and had those babies cooked in no time. What a great Shabbat treat! Mama made a blueberry cobbler to boot!
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Also... this boy is totally ready to hang!
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Red Beard said:
Man. You guys ROCK! Great suggestions on short notice. Totally going to employ these at some point.

The Lord let the rain stop for a bit this evening just in time for dinner prep. Fired up the wood and had those babies cooked in no time. What a great Shabbat treat! Mama made a blueberry cobbler to boot!
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Also... this boy is totally ready to hang!
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Praise God from whom all blessings flow.
 
Never in the oven. If it's raining I put up a canopy and ether use a charcoal grill or use my Pit boss Austin XL smoker.
 
yall frying with oil? i LOVE tallow, get 8-10 lbs of good beef fat, render in crockpot, strain thru cheesecloth, reheat and cook for another hr to get all the water out(keeps it from spoiling) put in whatever mold i can find/like, then have the best eggs/ frying there is!

Sent from my SM-N970U1 using Tapatalk
 
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