CHRIS WILSON
Well-Known Member
Ain't they just purty? Backstrap butterfly chops from the buck I shot last Monday. Been aging six days, so time to get them cut and in the freezer. Now I just need to decide what recipe to use with them.
Medium rare, salt, pepper. Needs no more!Ain't they just purty? Backstrap butterfly chops from the buck I shot last Monday. Been aging six days, so time to get them cut and in the freezer. Now I just need to decide what recipe to use with them.View attachment 202836
same way i do mine--let it age 7-10 days then cut them 2 inches thick--i use a sous vide and then give them a quick sear--make you forget all about a high dollar store bought steak!next time cut them about 2" thick and grill them to medium rare like a steak. I coat them with olive oil and put a steak rub I make from salt, pepper, chili powder, and garlic powder.
Amen to the sous vide method! I finish mine on the grillsame way i do mine--let it age 7-10 days then cut them 2 inches thick--i use a sous vide and then give them a quick sear--make you forget all about a high dollar store bought steak!