Anyone have a great way to prepare?
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This sounds amazing, gonna try this soon.Sous vide to 160. Remove and pat dry. Season with fresh cracked black pepper and salt. In medium heat cast iron melt 3tbsp salted butter, couple cloves of garlic, and a shallot. Sear on both sides and allow to rest 5 minutes before slicing. You can also do a redwine-huckleberry reduction as a glaze. That's my go to backstrap recipe. Essentially a reverse sear.
I recently did similar. Montreal and a little seasoning salt, smoked at 225 and it came out somewhat akin to brisket.I cooked my first bear backstrap ever last night. Montreal Steak seasoning and smoked at 200 until it got to 160 internal. Came out great!