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Finally done


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Sorry for the sin. This year's won't be.

 

I couldn't get my family to like back strap steaks. I made the inner loins though with a recipe that all of them liked. So, I cut this year's back straps up into steaks and will cook them that way.

 

I think before I was cooking them too well done.

How do you prepare yours?

I generally cut each back strap into 2-3 rectangular chunks and grill them whole. Sometimes I stick a knife through them lengthwise and fill the middle with garlic, butter, etc.

 

I've found that cooking them that way and then cutting them into steaks after grilling keeps the meat much more tender and juicy.

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