Thread: Back 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).