menhadenman
Senior Member
A buddy of mine - 15 years my junior - turned me onto reverse sear for whitetail back straps, basically cutting them in half. This is one from a small doe my middle boy (9) shot the other day.
1. Set the oven to 250.
2. Drizzle some olive oil and season to your liking. I used the Montreal steak seasoning here.
3. Set directly on the rack with a catch pan so your wife doesn’t kill you.
4. Cook until the internal temp is about ten degrees from where you want it to finish. My kids and I prefer rare or medium rare so we normally shoot for 120ish. This took about 35 minutes for this cut but may take 45 for bigger ones.
5. Get a cast iron sizzling hot (8) with grease of your choice. I used bacon grease here - butter is a bad choice because it burns at the high heat.
6. Flip back and forth about every 30-60 seconds until it looks about right.
7. Let it sit for a little then get after it.
Give it a try. It “pairs well” with canned beer
.
1. Set the oven to 250.
2. Drizzle some olive oil and season to your liking. I used the Montreal steak seasoning here.
3. Set directly on the rack with a catch pan so your wife doesn’t kill you.
4. Cook until the internal temp is about ten degrees from where you want it to finish. My kids and I prefer rare or medium rare so we normally shoot for 120ish. This took about 35 minutes for this cut but may take 45 for bigger ones.
5. Get a cast iron sizzling hot (8) with grease of your choice. I used bacon grease here - butter is a bad choice because it burns at the high heat.
6. Flip back and forth about every 30-60 seconds until it looks about right.
7. Let it sit for a little then get after it.
Give it a try. It “pairs well” with canned beer
.
