Reverse seared backstrap

[Spellmajr]

Tried my hand at reverse searing today. Took a 9" section of backstrap and tried it. This thing turned out amazing.

 

[Admin]

 

[elkguide]

Tried my hand at reverse searing today. Took a 9" section of backstrap and tried it. This thing turned out amazing.

View attachment 45117

What time is supper????

 

[Spellmajr]

What time is supper????

I read this to late! It's all gone. Next time I'll give you more of a heads up!

 

[GlockMeister]

Tried my hand at reverse searing today. Took a 9" section of backstrap and tried it. This thing turned out amazing.

View attachment 45117

Interesting method. I've cooked many a back strap...but never that way. I'll have to give it a try.

 

[Spellmajr]

Interesting method. I've cooked many a back strap...but never that way. I'll have to give it a try.

I used a generic sweet and smokey rub and it was actually pretty good.

 

[elkguide]

I read this to late! It's all gone. Next time I'll give you more of a heads up!

Well since you obviously aren't very good a sharing......................... will you share the recipe?

Looks amazing!!!!!!

 

[nbomar]

Tried my hand at reverse searing today. Took a 9" section of backstrap and tried it. This thing turned out amazing.

View attachment 45117

Can't be that good. You used sauce.... haha. I always harass my wife for ruining good meat with steak sauce.


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[trigger]

Can't be that good. You used sauce.... haha. I always harass my wife for ruining good meat with steak sauce.


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I agree, nothing needed on a good steak but salt and pepper. Especially a back strap!
It does look good though.

 

[GlockMeister]

I agree, nothing needed on a good steak but salt and pepper. Especially a back strap!
It does look good though.

And garlic!

 

[Spellmajr]

I agree, nothing needed on a good steak but salt and pepper. Especially a back strap!
It does look good though.

No sauce just from the moisture in the meat and the rub mixing on the plate when cutting it up.

 

[Spellmajr]

Well since you obviously aren't very good a sharing......................... will you share the recipe?

Looks amazing!!!!!!

Ok when I cut my venison up I cut up the backstrap in sections. I took one section of backstrap and used a sweet and smokey generic rub. I generously rubbed down the outside and let the meat soak it up the salt and flavor while the oven was warming. I set the oven to 275. I cooked the meat to an internal temp of 130-140. Pulled the meat out and let it cool down while my cast iron pan was getting hot. Once the pan was really hot I seared each side for a minute to a minute and a half. Then enjoy!

 

[elkguide]

Ok when I cut my venison up I cut up the backstrap in sections. I took one section of backstrap and used a sweet and smokey generic rub. I generously rubbed down the outside and let the meat soak it up the salt and flavor while the oven was warming. I set the oven to 275. I cooked the meat to an internal temp of 130-140. Pulled the meat out and let it cool down while my cast iron pan was getting hot. Once the pan was really hot I seared each side for a minute to a minute and a half. Then enjoy!

I repeat myself but........................

"What time is supper?"

 

[nbomar]

Ok when I cut my venison up I cut up the backstrap in sections. I took one section of backstrap and used a sweet and smokey generic rub. I generously rubbed down the outside and let the meat soak it up the salt and flavor while the oven was warming. I set the oven to 275. I cooked the meat to an internal temp of 130-140. Pulled the meat out and let it cool down while my cast iron pan was getting hot. Once the pan was really hot I seared each side for a minute to a minute and a half. Then enjoy!

Will try this! Sounds awesome.


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[JTW]

Yup.. gunna have to try that!

 

[Huntnbuddy2]

Ok when I cut my venison up I cut up the backstrap in sections. I took one section of backstrap and used a sweet and smokey generic rub. I generously rubbed down the outside and let the meat soak it up the salt and flavor while the oven was warming. I set the oven to 275. I cooked the meat to an internal temp of 130-140. Pulled the meat out and let it cool down while my cast iron pan was getting hot. Once the pan was really hot I seared each side for a minute to a minute and a half. Then enjoy!

Sounds awesome!!!

 

[Spellmajr]

Trying to fine tune it. This was 2 minutes on each side of searing. The bottom side cooked a little more than the top. Maybe I should flip them in the oven halfway through.
Sorry @elkguide i failed to let you know again!! The smaller piece on the right was dang near perfect at only 1 min 30sec on each side searing.

 

[nbomar]

Had backstrap on the grill last night and deer burgers on the grill tonight. Something about some great venison that makes my mouth water.


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[ghost]

I had the most amazing backstrap come off my egg smoker fired up to 600 degrees.
First I dipped it in whiskey, then sprinkled dry mustard,salt and pepper. Throw some pecan chips in the smoker and On the grill a few minutes on each side. It looked similar to the first pic in this thread.
Man it was good!!!

I'm gonna do similar next time but try the reverse sear idea.

 

[Spellmajr]

Something about some great venison that makes my mouth water.

Me to. I eat it a couple times a week. I love knowing where my meat came from. I am the only one who touches it. I cut up all my own meat.

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