Seared SPG Backstrap
Seared SPG Backstrap
Montana Knife Company
4
10 minutes
15 minutes
250
American
Dinner
This recipe comes to us from Danny Bolton, self-proclaimed adventure junkie and longtime collaborator andfriend of Montana Knife Company.
I’ve experimented with all kinds of ways to prepare a venison backstrap. Though fancy marinades and complicated cooking techniques yield delicious results, nothing hits the spot like a seared backstrap seasoned with salt, pepper, and garlic powder (SPG)— the holy trinity of meat rubs.
This quick, uncomplicated preparation highlights the meat’s natural flavor. If you have backstraps in your freezer, pull them out and try this easy recipe.
Ingredients
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
1 venison backstrap
2–3 Tbsp. butter
Directions
Preheat your oven to 375°F.
Remove the silver skin from the backstrap and pat the meat dry.
Liberally season both sides with salt, pepper, and garlic powder.
Turn your cast iron skillet up to medium-high heat and melt the butter. (Pro tip: When searing lean meats like venison backstrap, smoking-hot pans are essential to developing a flavor-packed brown exterior while keeping the inside tender and juicy.)
Once the butter starts to foam and sizzle, lay the seasoned backstrap in the pan. Let it char to a dark golden crust, then flip over and repeat on the other side. Listen for that satisfying sear — it’s the sound of flavor developing.
After browning both sides, transfer the pan to the oven. Roast the backstrap until it reaches an internal temperature of 130°F. (Pro tip: Use a digital leave-in thermometer to monitor doneness instead of repeatedly piercing the meat, which can dry it out.)
When the backstrap hits 130°F, remove it from the oven and loosely tent it with foil. Let it rest for 10 minutes so the juices can redistribute evenly throughout the meat.
Slice the seared backstrap against the grain and enjoy.
