For the longest time we sliced up all of our backstraps for steaks. One year I just didn’t feel like putting that much effort into it and I cut them into decent sized chunks and froze them whole.
My laziness doesn’t always pay off, but it did this time! 😂
Leaving the backstraps “whole” has quickly become our favorite way to have elk steak.
First, what is a backstrap?
I know that not everyone is accustomed to having loads of fresh meat around, and even fewer of you will have processed your own critters, so let me back up a bit and explain. If you are familiar with what this is, please feel free to skip to the recipe.
The backstrap is the long piece of juicy, tender meat that runs along the spine -on the top side. They run parallel to the spine and sit on top of the rib cage. All critters have them…even you have them! For beef, they’re referred to as the loin. There is also what’s called the tender loin that runs along the spine, but underneath, in the abdominal cavity. On beef, this is where the filet mignon comes from. These get used the least amount and are just incredibly tender.
On an elk, the backstraps are pretty dang big! When we process a deer or elk, we pull the backstraps and tenderloins off first and leave them in the sink with cool water and a pinch of salt to draw out some of the blood.
Moving on!
Elk is by far our favorite thing to eat. We are blessed to be able to hunt. None of this is taken for granted.
Elk Backstrap-
You want to start with room temperature steak!
First thing is first, you need a cast iron skillet. If I’m being honest, it’s the only skillet you’ll ever really need.
Get your skillet nice and hot over medium heat.
Add 2-3 tablespoons of an oil of your choice. I usually go for Olive Oil.
Sprinkle salt, pepper, and rosemary on your backstrap, making sure to get all the sides.
Once the oil is hot, add the backstrap to the skillet and let it sear for about 4 minutes.
Flip it over and let it sear for another 4 minutes.
At this point I always check it with a thermometer, and typically need to cook it on a third side (I know that doesn’t make sense, but it does 🤣 the chunk of meat is big enough to have at east 3 sides)
Elk should be cook to 120-125°F – and then let it rest for 5 minutes or so.
In the last couple of minutes of cooking, I like to add minced garlic and a sprig of rosemary to the skillet.
Once it reaches temperature -120-125°F- remove from heat and let rest for about 5 minutes.
I like to slice it up and serve with rice or mashed potatoes, broccoli or corn, salad, fresh bread.. ..honestly the possibilities are endless.
Enjoy!
Middle Creek Mama 