Reverse Seared Backstrap

[BillW0323]

Haven’t had any venison in a while so I figured I’d make a good meal tonight.

 I rolled a Backstrap in salt/pepper/garlic. 
 

baked at 300 until internal temp was 125.

seared on cast iron skillet for 20 seconds each side. 
 

Sides are sautéed mushrooms and onion, baby mixed veggies and baked sweet potatoes. 
 

made a raspberry sauce to drizzle over the meat and potatoes. 

[not on the rug]

Looks good.  I'd pull it a little sooner that 125, but that's just me.  The sear will add more heat and the resting process will bring the temp up a few more degrees.  That being said, it looks good!

 

[BillW0323]

3 minutes ago, not on the rug said:

Looks good.  I'd pull it a little sooner that 125, but that's just me.  The sear will add more heat and the resting process will bring the temp up a few more degrees.  That being said, it looks good!

 

Yeah it was the first time doing it this way. I’ll definitely pull it around 110 next time 

[not on the rug]

23 minutes ago, BillW0323 said:

Yeah it was the first time doing it this way. I’ll definitely pull it around 110 next time 

Perfect 

[Bearhunter]

Looks good!

[NotJust22s]

They look perfect the way they are 

[Buck154]

Looks great

[Steve]

Very nice. 

[LPJR]

Awesome Billy Bob!

[archer36]

Terrific!

[Hunter115522]

Looks great Bill!

[Lunatic]

Little overcooked but I am sure it was still tender. Looking good

[Lunatic]

Reverse because you seared it after baking?

[rocky]

Looks good.

I never did a reverse sear before what was the benefit?

[Lunatic]

3 minutes ago, rocky said:

Looks good.

I never did a reverse sear before what was the benefit?

Thats what I am wondering?