Go Back
–+ servings
A close up of smoked venison backstrap on a gray plate.
Print Recipe
3 from 2 votes

Smoked and Reverse Seared Venison Backstrap

The flavor of smoke perfectly complements a seared fresh deer steak in this easy recipe that results in a mouth-watering, tender, and juicy venison backstrap!
Prep Time5 minutes
Cook Time20 minutes
Inactive Time2 hours
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: Reverse Seared Venison Backstrap, Smoked Venison Backstrap, Venison Backstrap
Servings: 6 servings
Calories: 136kcal
Author: Amanda Gajdosik

Equipment

  • Pellet Grill
  • Instant Read Thermometer

Ingredients

  • 1 ½ pounds venison backstrap either whole or cut into two equal pieces
  • 2 teaspoons venison dry rub more or less to taste

Instructions

  • At least 2 hours before cooking, pat the backstrap dry with paper towel and season liberally on all sides with 2 teaspoons venison dry rub (more or less to taste). Place in the fridge, uncovered for at least 2 hours, or covered overnight.
  • An hour before cooking, remove the backstrap from the fridge so it can come up in temperature.
  • At the same time, preheat your pellet grill to 225 degrees, making sure the hopper is filled with apple or other fruit wood pellets.
  • If using, place temperature probes from your instant read thermometers into the steaks, setting the alert for 110 degrees.
  • Place the backstrap in the center of the grill and smoke until they reach 110 degrees internally. Remove from the grill and store in a warm place (tenting the meat with foil on a pan works well, here). Remove temperature probe for easier handling, if desired.
  • Increase the temperature of the grill to 450 degrees for a good sear.
  • Sear the backstrap for 2 – 3 minutes per side, or until internal temperature reaches 135 degrees on an instant read thermometer. (Cook time will vary depending on the thickness of your backstraps).
  • Remove from grill and tent steaks with foil to rest for 5 minutes. Carryover cooking will bring the steaks up to 140 - 145 degrees internally. For a more well-done backstrap, sear for an additional minute or two per side before resting.
  • After resting, slice and serve with your favorite sides!

Video

Notes

  • See post for notes on smoking the backstrap in a drum smoker and searing in a cast iron pan.

Nutrition

Serving: 4oz | Calories: 136kcal | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 96mg | Sodium: 58mg | Potassium: 361mg | Calcium: 6mg | Iron: 4mg