Reverse Seared Backstraps - The HuntingPA.com Outdoor Community
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post #1 of 5 (permalink) Old 02-15-2019, 02:42 PM Thread Starter
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Reverse Seared Backstraps

Last night for valentines day I figured I'd do something a little special. For those who haven't heard of it: the theory is low and slow for tenderness before doing a quick sear for texture/flavor. While this method is a little more involved and I wouldn't recommend it for tenderloins or thinner cut back straps, the end product was definitely superior to grilling or searing the thicker pieces and would be awesome for anybody who likes to their loins as roasts, or for special occasions.

First, I marinated the steaks for about 24 hours (optional).
The next step is to cook them in the oven at 275 for 30-45 minutes or until the internal temps hits the desired temp. Then let rest for 10-15 minutes in a foil tent. Since we were also roasting veggies I decided to use my electric smoker as the oven. I also wrapped the steaks in foil since venison is so lean, I didn't want to dry it out. I found that the internal temp increased about 8-10 degrees during the resting period, so I would pull them out of the smoker/oven accordingly.

While they rest, get an oiled pan screaming hot. Sear for 30 sec - 1 min per side.


I usually struggle getting an even cook when searing and I have a tendency of overcooking/not getting the outside right in the grill. I like rare meat so I usually only do them for 30 sec to 1 min per side anyways, but that's primarily because I can never get a good medium rare and am afraid of overcooking. The reverse sear created perfectly cooked steaks with the exception of the tenderloin, which was overdone for my liking but good nonetheless.

10/10 will attempt again.
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post #2 of 5 (permalink) Old 02-15-2019, 05:10 PM
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Looks good. What cut if venison did you use? What is your marinade of choice?
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post #3 of 5 (permalink) Old 02-15-2019, 07:24 PM
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That looks like it turned out perfect!
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post #4 of 5 (permalink) Old 02-16-2019, 12:15 PM Thread Starter
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Quote:
Originally Posted by HNTRDAVE View Post
Looks good. What cut if venison did you use? What is your marinade of choice?
Pictured there is a piece of backstrap. I had two of them, a tenderloin, and a backstrap tip that looked like a tenderloin. The thicker pieces definitely benefited the most.

As for the marinade, I don't have a marinade but it looks something like this:
- 4 parts apple cider vinegar
- 2 parts worchestershire
- 1-2 parts soy sauce
- some variance of brown sugar or honey, garlic powder, red pepper flakes, pepper, ground ginger (if available), and whatever else sounds good.
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post #5 of 5 (permalink) Old 02-16-2019, 12:23 PM
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Sounds good! Thanks.
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