#2917681 - 08/23/12 01:22 PM
Bacon wrapped steaks
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-DRM-
6 Point
Registered: 08/21/12
Posts: 521
Loc: Spring Hill, TN
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Ingredients:
-Venison steaks (backstrap works GREAT) need to be at least 1-1.5" thick cuts
-bacon
-corn starch
-sea salt
-apple juice
-toothpicks
Tools:
-Cast iron skillet
-oven capable for 450-500*
Optional: smoker or grill with smoking chips (I like cherry wood)
Marinade steaks in apple juice for at least 2 hours (your call). Remove from marinade, and pat try with paper towels. Wrap steaks around perimeter with bacon, and pin in place with toothpicks.
Mix corn starch and sea salt in a paper plate, then rub on to the DRY (you patted them dry, right?) top and bottom of the steaks.
Place on a rack in the freezer for 30 minutes.
Pre-heat cast iron skillet in oven to 450-500*
Place skillet on stove eye on high and sear steaks 2 minutes per side.
Option 1:
Place back in oven @ 350* until bacon is cooked, remove, rest, enjoy.
Option 2:
While the steaks were int he freezer, fire up the grill and get some wood smoking. Finish the steaks off on the top rack of your grill in the smoke until the bacon is cooked. REmove, rest, enjoy.
I prefer mine with a simple side of rice.
_________________________
~DRM~
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#2917730 - 08/23/12 01:46 PM
Re: Bacon wrapped steaks
[Re: -DRM-]
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DOC1187
16 Point
Registered: 06/14/08
Posts: 10374
Loc: east tn
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mmmmmmmmmmmmmm sounds good
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#2918709 - 08/24/12 09:52 AM
Re: Bacon wrapped steaks
[Re: DOC1187]
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-DRM-
6 Point
Registered: 08/21/12
Posts: 521
Loc: Spring Hill, TN
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Trust me - if you have someone who is on the fence about eating deer meat, if they like steaks - this will change their mind forever.
_________________________
~DRM~
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#2919577 - 08/24/12 10:54 PM
Re: Bacon wrapped steaks
[Re: -DRM-]
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Inkstainz
8 Point
Registered: 08/23/12
Posts: 1408
Loc: Memphis, Tennessee
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That sounds like something I am going to have to try.
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#2924449 - 08/29/12 08:16 AM
Re: Bacon wrapped steaks
[Re: plinker22]
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Slaughter-06
14 Point
Registered: 05/03/01
Posts: 7958
Loc: Dyersburg,Tn.
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What doew the corn starch do?
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#2924612 - 08/29/12 10:23 AM
Re: Bacon wrapped steaks
[Re: Slaughter-06]
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-DRM-
6 Point
Registered: 08/21/12
Posts: 521
Loc: Spring Hill, TN
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What doew the corn starch do?
It helps create the steak-house style crust that is what really helps lock in the juices while cooking.
_________________________
~DRM~
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#2924678 - 08/29/12 11:15 AM
Re: Bacon wrapped steaks
[Re: -DRM-]
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Poser
14 Point
Registered: 07/28/10
Posts: 8118
Loc: Tennessee
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I've heard of people doing the corn starch thing to replicate char broiled steaks, but I am not sure what I think about it. When you get a charbroiled steak at a steak house, it has been cooked at 800 to 1000 degrees, giving you that charred edge.
Cornstarch is an attempt to replicate this at a lower temperature, BUT, the cornstarch draws some of the moisture out in the process. Kind of like the meat injecting trend, where people claim to add more moisture by stabbing holes where (dud), moisture escapes, I am not so sure of the trade off here. You are attempting to sear the moisture in the meat (which I am not sure is even scientifically possible), but the rub is drawing moisture out.
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3144098 - 01/29/13 03:29 PM
Re: Bacon wrapped steaks
[Re: Poser]
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-DRM-
6 Point
Registered: 08/21/12
Posts: 521
Loc: Spring Hill, TN
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Stop thinking, start cooking - report back then.
_________________________
~DRM~
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#3145132 - 01/30/13 06:33 AM
Re: Bacon wrapped steaks
[Re: -DRM-]
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gdoed98
Button
Registered: 01/13/13
Posts: 1
Loc: UPPER LUDSTONE, UK
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I don't think so.
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