Different ways to cook Butterflied Back Straps?

I love it, but I also get tired of wrapping the back straps in bacon, cream cheese, and pepper and slapping them on the grill. Does anyone ever pan sear theirs? If not, what are some other ways you cook yours?

Cut some thin steaks an sear for a min and finish them off by simmering in brown gravy. You can add some onion and it makes it more gooder

Cut the back straps in 3" pieces then pound the cut ends until they are around 3/4" steaks. The should be.about 6" wide. Get the grill hot. Kosher salt and fresh cracked black pepper. Bout 1 minute, turn 90°, then over. Take them off rare. Put a pat of butter on top and rest in a foil tent. You can cut them with a fork. Folks won't believe it's venison.

Do some Shish kabobs.

I reverse sear with caramelized onion and rosemary

https://kentrollins.com/?s=Venison

I do some similar to this on occasion. Very good and you don’t have to freeze your butt off outside at the grill. Perfect cold day post hunt meal.

Thanks for the info guys.
Do you let it simmer on the grill in the foil or take it off?

I appreciate all the ideas guys.

Cook directly on the grill like any other steak. When you take them off put on a plate then apply a pat of butter and lay a piece of foil over them to rest and retain natural juices. Give it a try. Make sure the grill is well oiled before cooking.

Yep, sear backstrap on the grill by direct or indirect method all the time. Make sure and salt meat at least one hour before grilling, bring to room temp and pull at 120-125.

I like doing bigger pieces (6-8") and cooking them whole, then slicing into serving sizes.

FRYEM!. CANT BEATEM FRIED WITH ONIONS.

Fajitas ! Slice them up and throw in some bell peppers in a cast iron skillet, wrap in tortilla.

Yep, good call.

I have sliced it and fried and had with gravy and biscuits