Didn't take any pictures, unfortunately, but tonight I knocked it out of the park with my last remaining backstrap from the freezer. Trimmed, then marinated in the fridge for a few days in Lawry's Herb & Garlic with Lemon marinade. Pulled it out this afternoon and cut it into butterflied steaks/chops. Garlic powder, course kosher salt, and a generous amount of Bearded Butcher "Original" seasoning. Left out on the counter for 20 minutes and then cooked over hot charcoal until medium-rare. This backstrap was off of a 3.5 year old buck but you would have never guessed it when eating it. Served this with some garlic mashed potatoes, grilled portabella mushrooms, and a romaine salad. Even my 2 year old was crushing it! lol
