Fried backstrap

Why the heck would you want to fry the backstrap?

Do you also fry filet mignon ?

Grill or sear at high temp and serve rare

Soak in salt water or milk overnight. Season and tenderize with mallet or whatever. Roll in seasoned flower dip in milk reflower. Just enough oil to cover fry but don't over cook it ..

This is how I've done it in the past.

Use a light malet to tenderize it, Soak in milk, then flour, fry in skillet with butter. Top with white gravy. Yum!

Why would you fry backstrap??

The Russian Race Horse Horse method!= Fast and Furious!!!

Wet the bottom of cast iron with oil. Get it smoking hot. Fry both sides fast and furious. No milk. No flour. Salt and Pepper.

Soak in milk then batter like fish in seasoned fish fry. Slice the strap in 1/4” pieces and it will fry in the same time as a fish filet. Lately I have been grilling thin sliced backstrap until medium. I marinate in a mix of hoisin & oyster sauces along with brown sugar, salt, pepper, garlic, Tiger sauce and honey. Has an Asian flair but has been a hit

At this point you might as well just be buying a cheap arse cut of meat and frying it.

Just because deep fried steak taste good doesn’t mean it’s the best use of the cut.

Tenderloin should be grilled or seared medium rare to rare. Allow it to rest. Slice and eat.

The chicken fried steak method is to be used on less quality cuts that require tenderizing.

It does have its place though. Some fried backstrap and a pot of red beans is some damn fine eating