Backstrap- fired VS seared

How do you like your backstrap cooked?

a little pan sear with some garlic butter in the cast iron skillet and I'm good.

Grilled

Don't waste backstrap by frying it

This was really good

Yummy yummy,

The reverse sear typed about many times on this forum
works really well. Much easier to get an even medium rare
on the rare side cook.

I needed a yes button. I don't care how it is cooked. I'm in!

Grilled,fried or pan seared.

I love it grilled, have not had it chicken fried but I heard it is way good also.

Plain old chicken fried is hard to beat.

Chicken fried blackstrap is one of my favorite foods.

Grilled for me.

Backstrap is one of the good cuts. Cut it into steaks and cook on the grill like you would a filet!. For chicken fried, cut a steak off the ham, pound it tender, bread, fry, and cover in cream gravy..YUM!

It's great both ways!

I have found the muscles out of the hind legs to make better/more tender and bigger steaks than the backstrap itself, but I will grill, sear in cast iron, or chicken fry any of it.

My favorite is to cut tenderloins into medallions and sear in cast iron, seasoned with salt course pepper and some garlic powder and served very rare.

Dumb question but how long do you sear each side?

How done do you want it? I like rare my wife likes medium. I seared some nice 1.25 inch thick new your strips on Monday for 3 minutes a side in a hot cast iron skillet and they were more done than I would want and not quite done enough for the wife but were good all the way around.

Will depend on how done you want it, how hot your pan is, and how thick your cut of meat is.

4 mins each side in a cast iron skillet , 10 mins in the over at 350* for me. This one went back in for another 6 mins after cutting it open. The other 2 fillets were a nice med rare. But as redchevy said - all depends on thickness and desired cook

I hear chislic is really good made with venison. Anybody ever had it?

http://www.cookingchanneltv.com/recipes/chislic-south-dakota-cubed-meat-2040861

never tried it but sounds good!!!

x2 sounds simple and good, will try this.

I grilled some last night, with a horseradish sauce, topped with sauteed onions and mushrooms then served with asparagus and wild rice.

I with bobcat1 cook it and put it on a plate. My waistline is proof possitive I will eat it.

I like it fried of course but my favorite is grilled over mesquite whole rare, and then sliced to eat.

I like to age it in the fridge for at least a week and marinate in olive oil and Chupacraba seasoning for 24 hours. I also like it wrapped in bacon with coarse black pepper..

Also done them sliced open and stuffed with cream cheese and jalepeno bits..