How do you cook backstrap?

How do you cook backstrap?

Clean and dry backstrap, thoroughly coat it in dry rub. Get a stainless steel pan piping hot but not so hot as to burn your oil. Add about a tablespoon of oil and sear the backstrap on one side in the pan. Once a crust forms, flip and sear on all remaining sides and ends evenly.

Is backstrap a good cut of meat?

The loin is actually two subprimal cuts—the strip loin (backstrap) and the tenderloin—and contains the most tender and prized cuts of meat.

What is back strap beef?

Backstrap is the whole tenderloin. It runs the length of the deer along both sides of the backbone and is usually harvested as two long cuts. The tenderloin is the tenderest cut of beef, deer or squirrel and is also arguably the most desirable and the most expensive.

What temperature do I cook backstrap?

What temperature should venison backstraps be cooked at? The biggest element to pay attention to when cooking venison backstraps is the temperature. Venison backstrap temperature should never rise above 140 degrees Fahrenheit. Your final target range is 130-135 and it will be cooked medium rare.

Which cuts of meat are the most tender?

Tenderloin Steak The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Is ribeye the same as backstrap?

The backstrap can be multiple cuts. When taken from the bone it is a ribeye. Left on the bone, it is the prime rib. Where the ribcage ends there is still about 8 inches of meat left.

What temperature is medium backstrap?

Grilled Venison Backstrap When the internal temperature reaches 130 degrees Fahrenheit, it is medium-rare; 135 to 145 F indicate a medium doneness; 150 F indicates medium-well; and anything over 160 F is well done. The USDA recommends cooking venison to an internal temperature of 160 F.