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Back strap recipes
Posted on 3/24/20 at 10:41 pm
Posted on 3/24/20 at 10:41 pm
I usually either coat them in flower and lightly fry them or go the bacon, cream cheese, jalapeño route. Any new recommendations would be appreciated!
6
Posted on 3/25/20 at 12:09 am to EyeOfTheTiger14
Trim off silver skin, pat dry, rub light coat of EVOO, season with kosher salt & cracked black peppercorn, sear over high heat, cook to rare. I would serve with chimichurri sauce
Posted on 3/25/20 at 7:33 am to EyeOfTheTiger14
Fried is delicious, of course, but cooked rare is the best
Posted on 3/25/20 at 7:36 am to EyeOfTheTiger14
I cut mine into medallions, Tenderize. Rub olive oil, then salt & pepper. Cook till rare. Best way I’ve had them. Do it at lease once a week. My wife, 6yo and 5yo tear it up.
Posted on 3/25/20 at 8:35 am to EyeOfTheTiger14
128 for 2 hours in the sous vide bath, quick sear after
Posted on 3/25/20 at 9:23 am to EyeOfTheTiger14
Backstrap was genetically engineered to be sous vide. It's perfect.
Not knocking your preference, but I never understood wasting such a beautiful piece of meat with cream cheese and a bunch of other stuff.
Not knocking your preference, but I never understood wasting such a beautiful piece of meat with cream cheese and a bunch of other stuff.
Posted on 3/25/20 at 9:24 am to GEAUXT
quote:
I never understood wasting such a beautiful piece of meat with cream cheese and a bunch of other stuff.
Same. Not to mention a very healthy and lower calorie cut of meat. Why waste that with frying it or bathing it in a creamy sauce.
A nice lean filet with some veggies is a great meal
This post was edited on 3/25/20 at 9:26 am
Posted on 3/25/20 at 10:55 am to Carson123987
quote:
128 for 2 hours in the sous vide bath, quick sear after
Pretty much this exactly. I might go a little lower on the temp but anything 120-130F is great just not more than that.
I serve with a gremolata that Steve Rinella recommends. Very tasty.
Posted on 3/25/20 at 8:12 pm to GEAUXT
I just don't understand this sous vide craze. If you can't cook a decent back strap without par boiling it you probably shouldn't shoot the deer. 
Posted on 3/25/20 at 8:34 pm to unclejhim
quote:People that say stuff like this generally can't cook a lick.
I just don't understand this sous vide craze. If you can't cook a decent back strap without par boiling it you probably shouldn't shoot the deer.
Posted on 3/26/20 at 10:22 am to Got Blaze
This, I’ve tried all manner of things with backstrap. The only thing I go back to is salt/pepper and grilled/seared on high heat whole to rare with chimichurri.
Posted on 3/26/20 at 9:10 pm to EyeOfTheTiger14
I’ve got my whole process in this thread. It’s killer
LINK
This post was edited on 3/26/20 at 9:13 pm
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