Instead of toothpicks, I like to use a pair of snips to cut bamboo skewers into thirds and use them to pin the bacon to the steak. They hold together under extreme heat better than toothpicks and are easier for your dinner guests to find and remove at the table. We cut our steaks thick and sear them hot and fast. In my mind, venison is best rare. If you like your venison medium, give it a few more minutes on the grill. I normally sear each side for about a minute, then I flip the steaks up on their side and sear the bacon. As good as grilled backstrap is, you can make it even better with a nice compound butter to melt over the top. This one mixes crumbled blue cheese, softened butter and fresh thyme. Mix the three and scoop out onto a sheet of plastic wrap. Roll the plastic tightly to form a roll and stash it in the freezer while you work on the steak. When the steak is ready to eat, simply unroll the butter, slice, and top the steaks right before serving.
- One to two backstrap steaks per person, cut 1.5-inches thick
- 1 Slice of bacon per backstrap
- Salt and pepper to taste
- Cavender’s Greek Seasoning
- Olive oil
For the Blue Cheese Compound Butter
- 1 stick butter, softened (use real butter)
- 1/2 cup of your favorite blue cheese, crumbled
- 1 tablespoon fresh thyme, chopped (strip the thyme leaves from the stem before chopping them)
- Make the compound butter by mixing all three ingredients and rolling tightly in plastic wrap. Stash butter in the freezer to firm up while you are cooking steaks.
- Drizzle the slices of backstrap with olive oil and season well.
- Wrap each steak with a slice of bacon. Pin in place with a bamboo skewer. Get your grill very hot, high for a gas grill or directly over the charcoal. Sear the steaks for 60 seconds per side, then flip steaks up on their side and turn often to sear the bacon and avoid flare-ups.
- As soon as bacon is finished, remove the steaks from the grill and cover loosely with foil to rest for 10 minutes. This is a great time to grill the mushrooms if you are serving them with the steaks. To plate, simply top each steak with a slice or two of the blue cheese butter and enjoy.
Recipe courtesy of Michael Pendley/Realtree Outdoors/Timber 2 Table.