re: Backstrap

I don't even marinate it. I clean it well, let it rest to room temperature, salt pepper and hit it high hot and fast on all sides then lower heat for a couple minutes, remove, rest, slice and eat. Maybe rub with a bit of olive oil to keep from sticking but I normally just put it on a cast iron griddle I keep on my grill.

Now frying is good, or slicing and just pan sauteing. Just whatever you do don't overcook it.