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EyeOfTheTiger14
LSU Fan
Baton Rouge
Member since Sep 2013
376 posts

Back strap recipes
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!


Got Blaze
LSU Fan
Youngsville
Member since Dec 2013
4513 posts
 Online 

re: Back strap recipes
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
Image: https://community.legendarywhitetails.com/wp-content/uploads/2018/09/Grilled-Backstrap-2.png



mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47225 posts

re: Back strap recipes
Fried is delicious, of course, but cooked rare is the best


Image: https://i.imgur.com/MUzHYwn.jpg



Image: https://i.imgur.com/TC9pNuu.jpg







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80
NattyLite
LSU Fan
St. Charles Community
Member since Jan 2010
1931 posts

re: Back strap recipes
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.


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20
Carson123987
Texas Fan
Middle Court at the Rec
Member since Jul 2011
63930 posts

re: Back strap recipes
128 for 2 hours in the sous vide bath, quick sear after

Image: https://i.imgur.com/yR9lDsX.jpg


GEAUXT
USA Fan
Member since Nov 2007
26977 posts

re: Back strap recipes
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.


dallastiger55
LSU Fan
Jennings, LA
Member since Jan 2010
20417 posts

re: Back strap recipes
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 at 9:26 am


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41
The Last Coco
LSU Fan
On the water
Member since Mar 2009
6348 posts

re: Back strap recipes
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.


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01
unclejhim
LSU Fan
Folsom, La.
Member since Nov 2011
2530 posts
 Online 

re: Back strap recipes
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.


Louie T
LSU Fan
HTX
Member since Dec 2006
35991 posts

re: Back strap recipes
quote:

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.

People that say stuff like this generally can't cook a lick.


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73
Junky
Valparaiso Fan
Louisiana
Member since Oct 2005
6219 posts

re: Back strap recipes
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.



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01
Goats and Joes
LSU Fan
Baton Rouge
Member since Dec 2014
355 posts

re: Back strap recipes
Image: https://i.imgur.com/ikpO2BF.jpgO


Image: https://i.imgur.com/LuadGax.jpg


I’ve got my whole process in this thread. It’s killer
LINK
This post was edited on 3/26 at 9:13 pm


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