Elk Backstrap

Best recipes needed. Got some tonight.

Cut it about an inch thick and season and cook it like a ribeye. It will be amazing.

The one above or fried but my favorite way is leave it in a block 6 inches or so long, cover heavy in montreal steak seasoning heavy and dry marinate in the fridge in a ziplock bag to cook the next day, take it out of the fridge and let it come up to roomp before cooling over hot grill to rare then take off grill and let it rest for 5 to 10 minutes before slicing cross grain thin like one might a london broil. On elk straps that are thicker than smaller deer straps I will split the block length wise with the grain before marinating.

MAin thing how ever you cook it DO NOT OVER COOK IT

Chicken fried or Chinese pepper steak.

One of my favorite ways is season it like you would any other steak and cook to rare med rare, top it with a horseradish sauce, then top that with sauteed mushrooms, severed with asparagus and wild rice.

Reverse sear with sous vide or cold smoker to get internal temp to rare done. Let rest for a 5 min. Then sear on high heat till the outside is done to your liking. Make sure the internal temp stays below 130.

Olive oil, salt, and pepper on a hot grill. Cook to medium rare.

Wrap a 6" long piece w/bacon and grill on med/high heat turning once (12 min per side) until internal temp of 129* rest 5 min.