Is also one of the simplest. Of course I also like different marinade's and rubs, but often I like it plain and simple like it was done again tonight.
We cut our backstraps into about 6" long chunks when put away in the freezer. I liberally drizzle melted butter on both sides of a backstrap, then when the butter gums up on the cold meat I add salt and pepper to both sides. Take a cast iron skillet with your stove top on high and the pan good and hot with melted butter and some vegetable oil in it. Sear each side for a couple of minutes. During that time have your oven heating up to 350 degrees. I have a piece of tin foil sitting right beside the pan and when the second side of the backstrap is properly seared it goes immediately out of the pan onto the foil and is wrapped up tight and layed on a rack in the oven. Let it cook for 15 minutes and when you get it out you will have a seared chunk of meat cooked to around medium. I cut it across the grain in about 1/2" wide strips. A dab of horseradish with each bite is a perfect compliment to that style of flavor.
We cut our backstraps into about 6" long chunks when put away in the freezer. I liberally drizzle melted butter on both sides of a backstrap, then when the butter gums up on the cold meat I add salt and pepper to both sides. Take a cast iron skillet with your stove top on high and the pan good and hot with melted butter and some vegetable oil in it. Sear each side for a couple of minutes. During that time have your oven heating up to 350 degrees. I have a piece of tin foil sitting right beside the pan and when the second side of the backstrap is properly seared it goes immediately out of the pan onto the foil and is wrapped up tight and layed on a rack in the oven. Let it cook for 15 minutes and when you get it out you will have a seared chunk of meat cooked to around medium. I cut it across the grain in about 1/2" wide strips. A dab of horseradish with each bite is a perfect compliment to that style of flavor.
