Backstrap and Loaded Potato Soup

You gotta share the backstrap recipe, they look perfect! Did you use a marinade?


Got the kettle fired up to 500 degrees, rubbed backstrap with olive oil, kosher salt, black pepper, and garlic, seared the steaks, then moved them to the cool side to finish cooking with a slice of kerry gold butter on them. Removed them when they felt right and served with the soup. Fine eating!!
 


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