Originally posted by Whip:
Perfectly done piece of meat! I am salivating!
What did you use for the seasons on the outside Bisch? It looks like a nice crust.
I made this up, and call it Pepper Crusted Backstrap. It is so super easy. It is sooooooooo good that I will never chicken fry backstrap again!
Here is how I do it:
1. Take your backstrap and trim off every piece of white or silver anywhere on it, so you are left with a chunk of red meat. It is best to leave the meat out of the fridge for a little while to let it get closer to room temp.
2. Lightly coat meat with olive oil.
3. Completely coat the meat with Lawry's Seasoned Pepper (this is one of the best seasonings I have ever found), and lightly sprinkle with Seasoned Salt.
4. Heat your grill as hot as you can get it, like 600-700 degrees.
5. Put meat on grill and sear. Then turn over and sear other side. The piece I made in the pic above was 2 1/4 minutes per side. This time will vary depending on the size of the piece and on desired doneness, but I can't imagine ever needing to go over 3 minutes per side. I like mine done very rare. The more done it is, the tougher it gets, and you lose that great juicy flavor.
This stuff is better than any steak house in town!!!!
Bisch
Topic: Life Sure is Good When There is Deer Meat to Eat!!! (Read 1059 times)
