Ingredients:

  • 1.75 lb venison backstrap, trimmed of silver skin
  • 2 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 2 tbsp grapeseed oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 1 small shallot, halved

Instructions:

  1. Remove the backstrap from the refrigerator 45 minutes before cooking. Generously coat all sides with kosher salt and let it sit at room temperature to temper the meat.
  2. Pat the meat extremely dry with paper towels until tacky. Season with the cracked black pepper.
  3. Heat a 12-inch cast iron skillet over medium-high heat. Add the grapeseed oil and wait until it is shimmering and just starting to smoke.
  4. Place the backstrap in the pan, laying it away from you. Sear undisturbed for 3-4 minutes per side until a deep, dark mahogany crust forms.
  5. Lower the heat to medium. Add the butter, smashed garlic, rosemary, and shallot. Once the butter foams, tilt the pan and use a large spoon to continuously baste the meat with the aromatic butter until reaching desired internal temperature.
  6. Remove meat from the pan and let it rest for 5-10 minutes before slicing to allow juices to redistribute.