Blackened Backstrap Steaks
Posted: December 19th, 2009, 12:58 pm
A few years ago, I cooked some of these for a good buddy of mine whose b-day always falls around the middle zone duck opener. It has become a tradition, because it's THAT good.
Cut the backstrap into steaks about 5/8 " thiick. Pour some commercial blackening seasoning into a zip-loc bag. ( This where you get creative ) I add some Thai seasoning, and more cayenne pepper. Garlic pwder is pretty good too, but you can also try different things that pique your interest.
Add a little peanut oil, ( or some other oil that can take high temps ) to a cast iron skillet. I'm talking just enough to coat the bottom of the skillet.
Shake the medallions in the seasoning, and add them to the skillet when the oil begins to smoke. They'll only need about 90 seconds on each side. You don't want them to reach the well done stage.
A couple of years ago, word had spread about the vittles being consumed in the woods behind our blind. We started getting visitors from other blinds, and the backstrap was gone with a quickness. So, I told my buddy to bring me the ducks that we had killed that morning.
He asked, " What, are you gonna blacken those too ? " The answer was " Hell Yeah ! " And , I'll tell you what. They were as good as the bambi steaks. C & C was there, and can attest to their merit.
If you're looking for something different to do with a backstrap, give this a try.
Note : DO NOT try to cook the chit indoors.
Cut the backstrap into steaks about 5/8 " thiick. Pour some commercial blackening seasoning into a zip-loc bag. ( This where you get creative ) I add some Thai seasoning, and more cayenne pepper. Garlic pwder is pretty good too, but you can also try different things that pique your interest.
Add a little peanut oil, ( or some other oil that can take high temps ) to a cast iron skillet. I'm talking just enough to coat the bottom of the skillet.
Shake the medallions in the seasoning, and add them to the skillet when the oil begins to smoke. They'll only need about 90 seconds on each side. You don't want them to reach the well done stage.
A couple of years ago, word had spread about the vittles being consumed in the woods behind our blind. We started getting visitors from other blinds, and the backstrap was gone with a quickness. So, I told my buddy to bring me the ducks that we had killed that morning.
He asked, " What, are you gonna blacken those too ? " The answer was " Hell Yeah ! " And , I'll tell you what. They were as good as the bambi steaks. C & C was there, and can attest to their merit.
If you're looking for something different to do with a backstrap, give this a try.
Note : DO NOT try to cook the chit indoors.
That's how it all started.
) 
