Thread: Back steaks

interesting....having been a fish filleter in previous life,skin down seemed natural...will have lots to try next time I have backsteaks in hand LOL.

If you have some tough steak, Coca cola is your friend. I kid you not.

Either just drop it in the cola overnight, or do something a little more chef like.
https://www.wikihow.com/Make-Coca-Cola-Marinade

Its worth remembering as all most always you can find a bottle of coke, even if the pantry is empty.

Also Too much steak is turned into steak. As someone else mentions Schnitzel is often an awesome way to cut meat and so much can be done with it. The other idea is minute steak, which is essentially thick schnitzel served as steak, all is needs is a quick hot fry on either side. Ie a minute.
Its all back to the saying that there is no bad meat, just bad cooking.

I always do the knuckles into snitty, always a favourite for the kids

Originally Posted by Marty Henry

You are removing the silver skin aren't you?

Yes, did that when we got home today, funnily the local butcher was open when we got back to Kaiapoi so he's now got the back legs and going to process them.

Lots of people seem to fail to sear venison steaks properly and then proceed to overcook it. We’ve all been to BBQs, meat sopping wet, straight from the fridge, poorly bled and sitting in a pool of its own juices. Results: steamed tough steak.
I’d say to the OP that 5 days in a chiller is on the conservative side and cooking back steaks rare and as a whole fillet is superior to thin individual steaks.

Unsure if this was covered already but

Don't cook it from frozen.
Thaw in fridge night before.
Depending on how big the steak is you could reverse sear it : Oven roast / smoke it to internal temperature of 46-47°C then a quick sear.

Or just grill/fry it - main point is don't over cook it - medium rare is as cooked as it can be there's no fat and they toughen up super fast.
Rest the meat after cooking it too.

I shot a roaring stag last week and the meat has been fine, took 3 days to get back out of the mountain/bush then another 3 or so to get to Wellington / in my freezer (was on ice in a chilly bin).

Originally Posted by MB

Hanging individual cuts dries them out too much. You could try wet aging. Vacuum pack and then leave in the fridge. I don't like the idea of it, especially for wild game, but it seems to work for some people.

Definitely works - no question
Tried this about 12 months back and thats how I treat all my backsteak now
Once vacuum packed, it can stay in the fridge up to 3 weeks, and then freeze if necessary

Originally Posted by MB

Hanging individual cuts dries them out too much. You could try wet aging. Vacuum pack and then leave in the fridge. I don't like the idea of it, especially for wild game, but it seems to work for some people.

Exactly what I do. It seems to work