Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: GurrCentral on November 05, 2017, 02:33:26 PM
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Looking to do some butterflied backstrap medallions on the pellet grill... any recommendations for temp and time? thanks! they are about 3/4 inch thick.
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As hot as you can get them and not very long, don't go past medium rare. Since they are pretty thin, be very careful to not overcook. If you haven't butterflied them, I would leave them at 1.5" thick.
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Internal temp should be 129F when done medium rare. Rare is 125F. Make sure they rest after cooking until reaching room temperature. I would also not butterfly them but wrap the medallions in bacon around the side, just like with tenderloin. You might also marinate them for a few hours vacuumed in garlic, red wine, good quality olive oil.
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If you do bacon, I've found it works best to microwave it for a bit so it is actually cooked when your steak is done.
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I always butterfly mine prior to vacuum sealing. I ended up covering with a light coat of olive oil, and seasoning with Montreal. Went 350 for 9 minutes on each side... internal temp 130. Hard to beat.
