This is becoming a favorite way for me to make deer steak or backstrap. Tried it a few times this way in the oven with the oven set to broil, but you have to be careful it really starts spitting grease at times.
Yesterday for lunch I done a backstrap the same way, except on the grill. Liked that better.
I take a cast iron skillet, no grease, and drop in a steak or hunk of backstrap that's been dusted with seasoning and a light coat of olive oil. The indirect heat sears it without drying it out on the surface like can happen on a direct flame grill. Makes for better tasting venison by my tastes.
My grill gets blitzing hot. According to the gauge it was running between 600-625 F with the lid closed. I left the pan in with the lid closed until it got up over 500 then dropped in the backstrap onto the hot pan and closed the lid.
5 minutes on 1 side, 3 minutes on the other with the lid closed, and the grill putting out all the heat it could muster. Perfectly done for my tastes. A 3/4" steak would be about 3 minutes on 1 side, and 2 minutes on the other with that kind of heat.
Yesterday for lunch I done a backstrap the same way, except on the grill. Liked that better.
I take a cast iron skillet, no grease, and drop in a steak or hunk of backstrap that's been dusted with seasoning and a light coat of olive oil. The indirect heat sears it without drying it out on the surface like can happen on a direct flame grill. Makes for better tasting venison by my tastes.
My grill gets blitzing hot. According to the gauge it was running between 600-625 F with the lid closed. I left the pan in with the lid closed until it got up over 500 then dropped in the backstrap onto the hot pan and closed the lid.
5 minutes on 1 side, 3 minutes on the other with the lid closed, and the grill putting out all the heat it could muster. Perfectly done for my tastes. A 3/4" steak would be about 3 minutes on 1 side, and 2 minutes on the other with that kind of heat.
