Grilled venison backstrap cooks best over high heat with a short sear and tight temperature control. Sear over the hot zone, then finish on indirect heat until the center hits 120-125 F. Salt ahead, use a meat thermometer, rest before slicing, and top with compound butter for extra richness.
For a marinade option, see my Apple Ginger Venison Backstrap Marinade. If you’re interested in wet brining, check out my post on Venison Brine. For more cuts, techniques and dinner ideas, browse all of my Venison Steak Recipes.
Grilled venison backstrap temp and time
Target internal temperature
- Pull at 120-125 F. Rest to 125–130 F for medium-rare.
- Past 135 F it dries out fast.
How long to grill venison backstrap
- Usually 6-10 minutes total depending on thickness and grill heat.
- Sear over high heat for color, then finish on indirect heat to target temp.
- Trust an instant-read thermometer, not the clock.
Thickness and Resting
- For the average 2 to 3 inch backstrap: sear around 3 minutes per side. Cook 3 to 5 minutes indirect or until you reach your target internal temperature.
- For smaller backstraps: Start checking the internal temperature once you have achieved the proper color. You may need to skip the cool zone cooking.
- Rest 8–10 minutes on a rack or warm platter before slicing.
Key cooking tips
Prep and Salt
- Trim silver skin. Pat dry with paper towels.
- Salt evenly and refrigerate uncovered 1-8 hours. This dries the surface and seasons.
- Bring toward room temperature for 1 to 2 hours before grilling.
Grill setup
- Use two zones: a hot zone 500 F+ and a cooler zone for indirect heat.
- Clean and oil the grill grates right before cooking.
- Charcoal grill can help add a touch of color with a hint of smoke flavor. You can also build a hotter fire with charcoal. Gas grills give steady control with ease. Both work.
Seasoning and Oil
- Light oil film so the meat won’t stick. It also gives something for the pepper to adhere to.
- Fresh black pepper and more salt if you like. Try to avoid dry rubs and sugar as they will burn with high-heat cooking.
- If you prefer a marinade, keep it light on the sugar to avoid excess charring.
Sear and Finish
- Sear over high heat 2 to 3 minutes per side for color.
- Move to indirect heat (cool zone) to finish gently to the target temp.
- Flip every 60-90 seconds on the hot side to prevent hot spots and to monitor charring.
Check temp correctly
- Use an instant-read meat thermometer.
- Probe from the side into the direct center of the meat.
- Target venison backstrap internal temperature: pull at 120–125°F and let it rise (carry-over cook) to 125–130°F during the rest.
Rest and Slice
- Rest 8-10 minutes. Top and smear with some of the compound butter. Do not tent the meat as this will cause the internal temperature to increase even higher.
- Slice across the grain into 1/2 inch pieces on a cutting board. Spoon any juices over the slices. Top with more of the butter if desired.
Steakhouse compound butter
- Soft butter, fine salt, black pepper, minced rosemary, minced thyme, a touch of lemon zest.
- For a fancy presentation, roll in plastic wrap and chill. Slice coins onto the hot meat so they melt and gloss the surface. For a fuss-free approach, use as a room temperature soft spread.
- Use as a topping for sides like baked or roasted potatoes, as you see in my picture. It’s also great served on toasted bread.
Tenderizing notes
- Backstrap is already tender. Precision is your tenderizer: a proper sear, correct pull temp, proper resting time, and slicing across the grain. Avoid any advice that suggests poking holes in the meat to make it more tender. Save that technique for venison cube steak.
Quick Troubleshooting
- Miss your target internal temperature and end up undercooked? Before slicing the entire steak into slices, place the meat on the cool zone of the grill and slowly bring the internal temperature up.
- Flare-ups: shift to the cool side and close the lid to starve the flames.
Storage and Reheating
- Chill leftovers in an airtight container in the fridge up to 3 days. Avoid freezing.
- If you must reheat the steak, do so gently with some butter until just warmed through.
Frequently Asked Questions
How long do you grill venison backstrap?
About 6-10 minutes total for an average sized whitetail deer. Sear 1.5 to 3 minutes per side over high heat, then finish on indirect heat until the center reads 120-125 F. Rest 8-10 minutes.
What internal temperature should grilled venison backstrap be?
Pull at 120-125 F and let carryover rise to 125-130 F for medium-rare. Avoid cooking past 135 F.
What is the best way to cook backstrap on the grill?
Two-zone setup. Hot sear for color, then finish gently on the cooler side. Clean, oiled grates, light oil on the meat, simple seasoning, slice across the grain, finish with compound butter.
How do you marinate backstrap for grilling?
Optional. Keep it somewhat short. Between 1 and 8 hours. Use umami elements like soy, balsamic Vinegar, or Worcestershire Sauce in the marinade. Pat dry before grilling so you still get good color.
More Venison Steak Recipes
Below are some of my favorite deer steak recipes. For a deeper dive, check out my entire venison recipes collection.
- Smoked Venison Backstrap
- Mushroom Sauce for Venison Steaks
- Venison Steaks with Garlic Herb Marinade
- Venison Backstrap Medallions
If you make this grilled venison backstrap recipe a try, leave a review if you have an extra minute. If you have any cooking questions or want to show me your latest venison creation, hit me up on Instagram @larry__white.
Grilled Venison Backstrap with Compound Butter
Hot and fast grilled venison backstrap finished with steakhouse herb butter. Rosy slices, clean wild game flavor, and a glossy finish.
Servings: 4
Ingredients
For the Backstrap
- 2 whole venison backstraps, (trimmed of silver skin)
- 1.5 tsp kosher salt per pound of meat
- 1 tsp freshly ground black pepper
- 1 tbsp neutral high-heat oil
For the Compound Butter
- 8 tbsp unsalted real butter, (room temperature)
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1/2 tsp finely grated lemon zest
- 1/2 tsp kosher
- 1/2 tsp black pepper (toasted and freshly cracked is best)
Instructions
- Salt: Pat the backstrap dry with paper towels. Season evenly with kosher salt. Set on a rack and refrigerate uncovered 1 to 8 hours.
- Make the butter: In a bowl, mash the butter with rosemary, thyme, lemon zest, salt, and pepper. Spoon onto plastic wrap, roll into a tight log, and chill until firm. Slice into thin coins and then rest at room temperature. For convenience, simply serve at room temperature as a spread, skipping the rolling and chilling steps.
- Rest at room temperature: Set the meat out uncovered at room temperature between 30 minutes and an hour. Pat the meat dry with paper towels.
- Preheat the grill: Set up a two-zone fire. Hot side 500 F or higher for searing; cool side for indirect heat. Clean and oil the grill grates.
- Final prep: Pat the meat dry again. Lightly brush with oil and season with black pepper.
- Sear: Sear over the hot zone for around 2 to 3 minutes per side until well colored.
- Finish: Move to the cool side and cook until the center reaches an internal temperature of 120-125°F. Use an instant-read thermometer and probe from the side into the center.
- Rest and slice: Transfer to a wire rack or warm platter. And top with a little bit of the butter. Rest 8–10 minutes. Slice across the grain into 1/2-inch pieces on a cutting board.
- Butter and serve: Top the slices with more compound butter. Spoon any juices over the meat and serve immediately.
NOTES
- Target temps: Pull at 120-125 F and let carryover land at 125-130 F. Avoid cooking past 135 F.
- Two-zone grill: Sear over high heat, finish on indirect heat. If color hits before temp, move to the cool side and close the lid.
- Grates and sticking: Clean and oil the grates right before cooking. Light oil on the meat helps.
- Seasoning: Keep rubs simple so they do not scorch. Save any sweet sauce for a dipping sauce.
- Make-ahead: compound butter holds 5 days refrigerated or 1 month frozen. Salt the backstrap up to 12 hours ahead.
- Storage: refrigerate leftovers in an airtight container up to 3 days.
- Reheating: warm slices gently in a covered skillet with a small knob of butter.
- Swaps: Chives or parsley work in place of rosemary or thyme in the butter.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
