#3004013 - 10/28/12 06:18 PM
Re: Backstrap Coolness
[Re: TAFKAP]
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Inkstainz
8 Point
Registered: 08/23/12
Posts: 1408
Loc: Memphis, Tennessee
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I'd probably try it but I prefer mine a little more done. Like almost a medium well but not quite that far.
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#3009529 - 10/31/12 03:52 PM
Re: Backstrap Coolness
[Re: Poser]
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Legnip
4 Point
Registered: 03/14/12
Posts: 133
Loc: Brentwood, TN
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This makes me want to fill the freezer this weekend for sure.
Those straps are cooked to perfection. I don't like a cold red center, so I'll let my steak come to room temperature before cooking. It comes out great every time.
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#3009544 - 10/31/12 04:06 PM
Re: Backstrap Coolness
[Re: Legnip]
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Poser
14 Point
Registered: 07/28/10
Posts: 8163
Loc: Tennessee
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This makes me want to fill the freezer this weekend for sure.
Those straps are cooked to perfection. I don't like a cold red center, so I'll let my steak come to room temperature before cooking. It comes out great every time.
From a cooking standpoint, its always best to let your meat come to room temperature before cooking over high heat. This way, you start cooking right away and not warming the meat up to cook. You were already doing this anyway, but now you have a scientific reason in addition to the aesthetic of not wanting a cold center 
Edited by Poser (10/31/12 04:17 PM)
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#3009548 - 10/31/12 04:10 PM
Re: Backstrap Coolness
[Re: Poser]
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jb3
10 Point
Registered: 02/23/09
Posts: 3311
Loc: Burns, TN
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Sure would be good with a nice bottle of red
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#3010073 - 11/01/12 01:23 AM
Re: Backstrap Coolness
[Re: jb3]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 2987
Loc: Shelby County, TN
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Looks great!
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