The venison backstrap is known for being a lean, tender steak that provides a lean source of protein. But the lean texture requires a specific cooking process to maintain this natural flavor and texture. While you can prepare the venison backstrap steaks by using a variety of cooking methods, a grill provides a natural smoky flavor.
Step 1
Preheat the grill to medium-high heat. You must cook tender cuts of venison like backstrap steaks quickly with high heat.
Step 2
Trim any excess silver skin or fat from the outside of the venison backstrap steak. This helps to ensure your steak will be tender and flavorful.
Step 3
Cut the steaks into 3/4- to 1-inch-thick pieces. Either butterfly the steaks or slice straight through the backstrap.
Step 4
Coat each backstrap steak with a light layer of olive oil and then sprinkle on kosher salt and black pepper. Add herbs, spices or rubs for an individualized flavor.
Step 5
Place the steaks on the grill and cook for five to seven minutes.
Step 6
Flip the steaks with tongs and cook for another five to seven minutes. Always use tongs or a spatula when flipping the steaks to prevent piercing the meat.
Step 7
Cook the venison backstrap steaks to an internal temperature of 130 degrees for medium-rare doneness level. Check the internal temperature of the steaks with a meat thermometer.
