Reverse sear backstrap

[menhadenman]

Two options to consider are walnut oil and grapeseed oil. We like both. Grapeseed doesn't change flavor and walnut gives hint of nutty flavor.

I’ll have to pick some up, thanks for the tip.

 

[BluewaterFever]

That will WORK!
gotta try that. Thanks for the recipe

 

[menhadenman]

Tip. Instead of using salt to season venison and beef steaks make a paste with 4 or 5 beef bouillon cubes in a smidgen of water and liberally coat each side. You won’t regret it

That does sound pretty good… will try that one too!

 

[WOODIE13]

Two options to consider are walnut oil and grapeseed oil. We like both. Grapeseed doesn't change flavor and walnut gives hint of nutty flavor.

Or bear fat

 

[basshappy]

I’ll have to pick some up, thanks for the tip.

 

[menhadenman]

View attachment 1280406

Looks like I’m in business @basshappy … will try it soon, pretty sure the cast iron will enjoy it.

 

[elfiii]

Holy cow! I'm definitely going to try that!

 

[menhadenman]

Just a friendly reminder… we’ve eaten a few since the last post but my good buddy spun up a dandy last weekend.

Same story, same result. It is really tough to beat.

This one was done in a stainless pan after time in the oven.