Back Straps

[AaronJ]

This may seem like a stupid question, but do you all "cook" your meat in a sous vide system and then toss it on a super hot grill, or skillet to give it a little char before you eat it.

It's an honest question, because I can't imagine eating a steak, tenderloin, or backstrap without at least a little bit of grill/pan marks.

My wife and I have been using the sous vide for 2-3 years. Reverse sear once pulling out of the water bath. We have not found a meat that is not fantastic with this method.

 

[Wall-eyes]

Yep, gives the meat a good crust and a little char flavor.

If you aren't cooking something as amazing as a backstrap, you can also put butter and seasonings in the bag with the meat, and oh man, is it so worth it. Pheasant breast with butter, ribeye's with garlic butter, damn, now I'm getting hungry!

Bingo butter damn hot cast iron pan quick and fast. Damn yummy. Just like ice fishing cooking back straps or any meat cant be beat.

 

[Wall-eyes]

Here goes.

Salt and pepper, let acclimate on the countertop while I prepped potatoes and corn.

After a bit, seared both sides in CI pan with butter.

After searing, into the oven for a bit to finish it up. And some more butter for good measure.

Pulled them out at about 125. My thermometer was acting up but it was about 8 minutes at 450.

Let them rest and hit the bacon with the blowtorch, then onto the plate to hang with its potatoes and fresh corn buddies.

Then into my belly.

I think it was a touch overcooked, but still dang good. Need a drooling emoji.

The wacky thermopen didn’t help me out. I’m gonna blame that lol. I’ve got some family visiting in a couple weeks and I think I’ll do up one of the roasts then.

Still looks really good sir.

 

[bilbo]

Still looks really good sir.

Thank you!

 

[Longtine]

My son and I took the boat to a small island on the east coast of Florida and we’ve been camping a few nights. I did a venison tenderloin on the Smokey Joe this evening for dinner. Nothing better than delicious wild game when camping! I think I need to invest in some fishing gear too.

That steak looks amazing.......sounds like the story is even better.

 

[bilbo]

I made a separate thread in the General forum with a rundown of the trip. It was a good time!

 

[bilbo]

Venison backstraps for supper tonight, with the all-important red wine reduction sauce and cheesy grits! I got kind of impatient and my sauce was really thin but otherwise delicious.

 

[Chas'n Tail]

Venison backstraps for supper tonight, with the all-important red wine reduction sauce and cheesy grits! I got kind of impatient and my sauce was really thin but otherwise delicious.

Looks fantastic! I love a good backstrap/ternerloin steak, rare and juicy. My favorite accompaniment is fresh asparagus drizzled in infused olive oil and basalmic vinegar and then charred on a grill or broiled in the oven. You've got me wanting to try grits though! Thanks for the post!

 

[guywhofishes]

some sort of wine/fruit reduction is crucial IMO

 

[Jiffy]

I must be a caveman. Don't get me wrong, I like ALL types of food, but backstraps need nothing.

Salt, pepper and hot cast iron/grill. If I got to pick it'd be cast iron.

I do sometimes splash a little brandy and worcestershire in the pan right at the end.

Be sure to take it off the flame before you do that unless you don't want eyebrows.

There is a fancy cooking term for that but I'm a cretin sooooo...

 

[guywhofishes]

I must be a caveman. Don't get me wrong, I like ALL types of food, but backstraps need nothing.

Salt, pepper and hot cast iron/grill. If I got to pick it'd be cast iron.

I do sometimes splash a little brandy and worcestershire in the pan right at the end.

Be sure to take it off the flame before you do that unless you don't want eyebrows.

There is a fancy cooking term for that but I'm a cretin sooooo...

deglazing - and that's where the reduction comes in - you deglaze the pan with it

the reduction adds a tart/fruity depth or contrast to the umami of the meat

you don't drown the meat in reduction but instead you sort of treat it like you do the au jus that bleeds out of the meat - just a light swipe of each bite with a light coat on one side of the piece you just cut

until you've tried a good reduction it's easy to discount its benefits

 

[Jiffy]

That’s exactly what the brandy and Worcestershire does. I flambé and reduce to coat a spoon.

 

[Jiffy]

I actually got the idea from Campcook’s cookbook (fox island’s dad or stepdad, can’t remember exactly). I can’t take credit for it.

Name dropping from the old FBO days.