Montana Grilled Antelope Backstrap

Introduction

Grilling antelope backstrap on an Arteflame grill brings out its bold, gamey flavors with a perfect steakhouse-quality sear. By using the reverse searing method, you achieve a juicy, tender bite every time. The natural heat zones of the cooktop allow for precise cooking, ensuring an evenly cooked backstrap that melts in your mouth.

Ingredients

• 1 lb antelope backstrap
• 2 tbsp unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: fresh rosemary or thyme

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over top of the soaked napkins.
3. Light the paper and allow the fire to build up. The grill will be ready for cooking in about 20 minutes.

Step 2: Season the antelope backstrap

1. Pat the antelope backstrap dry with paper towels.
2. Season generously on all sides with salt and freshly ground black pepper.
3. If using, sprinkle fresh rosemary or thyme for additional flavor.

Step 3: Sear the backstrap

1. Place the backstrap on the center grill grate, where the temperature reaches over 1,000°F.
2. Sear for about 1-2 minutes per side, ensuring a deep brown crust forms.

Step 4: Reverse sear to perfection

1. Move the backstrap to the flat cooktop griddle, positioning it closer to the outer edges where the heat is lower.
2. Continue cooking, turning occasionally, until the internal temperature reaches 15°F below your desired doneness.
3. Remove from the grill and let it rest for 10 minutes before slicing.

Tips

• Always let your meat rest to retain its juices.
• Use an instant-read thermometer to ensure accurate doneness.
• Butter enhances the richness of the meat and helps develop a deep golden crust.

Variations

1. Garlic Herb Infused: Rub the backstrap with minced garlic and chopped herbs before grilling.
2. Spicy Cajun: Add a sprinkle of Cajun seasoning for an extra kick.
3. Honey Bourbon Glaze: Brush on a honey-bourbon glaze during the final minutes of cooking.
4. Smoky Paprika: Season with smoked paprika for a deep, smoky richness.
5. Asian Fusion: Marinate in soy sauce, ginger, and sesame oil for an umami-packed bite.

Best pairings

• Grilled asparagus with butter
• Smoky roasted potatoes
• Grilled mushrooms
• Bold red wine like a Malbec or Cabernet Sauvignon
• Freshly baked sourdough bread

Conclusion

Grilling antelope backstrap on the Arteflame grill locks in its natural flavors while achieving a steakhouse-quality sear. With the ease of the reverse searing method and the precise heat control of the flat cooktop, this method ensures the best results every time. Gather around your Arteflame, fire it up, and enjoy a perfectly grilled Montana-style antelope backstrap.