770 degrees

[BamaProud]

Sunday Lunch South Alabama Tenderloin:

 

[TAFKAP]

What is "good searing temperature?"

I'll take Cooking 101 for $500, Alex

 

[Inkstainz]

Man U had some heat for that puppy

 

[redblood]

beef or venison. how was it?

 

[BamaProud]

Venison. Slightly disappointed on the cook, very happy with my little girls response when we ate it together. It was her doe she "killed"(she was with her Papa) on Thanksgiving.

It turned out Med Rare in the center. 6 mins in a 500 degree oven after the sear was a little too much. I was shooting for a "Seared Tuna" type cook...Seared Crust with Med Rare just a tenth of an inch or so inside and just warm in the center.

No worries, I have 24 more of them just like that one and still 6 weeks to hunt in South Alabama. They extended our season 1 week into Feb this year so we will get to hunt the peak rut for the first time. I'm really stoked!

 

[TAFKAP]

This backstrap didn't finish in the oven. Similar high-heat sear on each side for a couple minutes�..not nearly as high of a heat, though. I was hawngry and didn't care to smoke up the cabin.

 

[Chaneylake]

Venison. Slightly disappointed on the cook, very happy with my little girls response when we ate it together. It was her doe she "killed"(she was with her Papa) on Thanksgiving.

It turned out Med Rare in the center. 6 mins in a 500 degree oven after the sear was a little too much. I was shooting for a "Seared Tuna" type cook...Seared Crust with Med Rare just a tenth of an inch or so inside and just warm in the center.

No worries, I have 24 more of them just like that one and still 6 weeks to hunt in South Alabama. They extended our season 1 week into Feb this year so we will get to hunt the peak rut for the first time. I'm really stoked!

my seared tuna is done while basically frozen, thawed just enough for the dry rub to stick, once seared is then placed in refrigerator a minimum of 4 hours before serving

might be something that you want to try