How long to cook venison backstrap in skillet for medium-rare?

Choosing the Right Skillet

When cooking venison backstrap in a skillet, it’s crucial to select the right pan. A cast-iron or stainless steel skillet is ideal due to their ability to maintain high heat and provide even cooking. Avoid non-stick pans, as they can’t handle high temperatures and may not provide the best sear.

Preparing the Venison

Before cooking the backstrap, pat it dry with a paper towel to remove excess moisture. Season the backstrap with salt, pepper, and any other desired herbs or spices. This helps to enhance the flavor and promote even browning. Make sure the skillet is hot before adding the oil, which should be a neutral-tasting oil with a high smoke point, such as avocado or grapeseed oil.

Cooking the Backstrap

Heat the skillet to medium-high heat, around 400°F. Add a small amount of oil and wait for it to shimmer. Place the backstrap in the skillet and sear for 3-4 minutes per side. Use a meat thermometer to check the internal temperature, which should reach 130-135°F for medium-rare. After flipping the backstrap, don’t press down on it with a spatula, as this can squeeze out juices and make the meat tough. Once cooked to the desired temperature, remove the backstrap from the skillet and let it rest for 5-10 minutes before slicing and serving.