Technical Cook-Time Reference & Quality-Gated Meals // No Fluff, Just the Instructions
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cast-iron ChartsDATASHEET // CT-CI-014
cast-ironSTATE: FRESHVERIFIED DATASHEET

How Long to Cook Venison Backstrap Medallions (1.5-inch thick) in the cast iron

Specification: 1.5-inch backstrap medallions, silverskin removed, dry-brined 30 min at room temperature

Target Temp
Heat Waves
Ripping hot — 500°F (260°C), then off heat to baste
Stovetop Sear
Total Time
Clock Time
4–5 mins total (90 seconds per side, then baste off heat)
Total Cook Window
Flip Mark
Flip Action
2m
Turnover Point
Internal Safe Temp
Thermometer Probe
125°F (pull) → 130°F rare/medium-rare after 8-min rest
USDA Safe Pull

3-Step Execution Protocol

1
Preheat & Prep

Heat cast iron skillet over Ripping hot — 500°F (260°C), then off heat to baste until lightly smoking. Prepare venison backstrap medallions (1.5-inch thick) (1.5-inch backstrap medallions, silverskin removed, dry-brined 30 min at room temperature).

2
Cook & Flip

Cook for 4–5 mins total (90 seconds per side, then baste off heat). Flip at the 2-minute mark for even browning.

3
Check & Rest

Deep crust on both flats; a thermometer at the thickest point reads 125°F while the medallion still gives softly to a finger press. Confirm internal temperature reaches 125°F (pull) → 130°F rare/medium-rare after 8-min rest. Rest for 8 minutes before serving.

Verification Basis & Testing Rig

USDA does not publish a venison-specific target; state game agencies (e.g. Michigan DNR "Cooking Wild Game" bulletin) apply the whole-cut equivalent of 145°F. Medium-rare pull follows ThermoWorks 5°F carryover rule for a 1.5-inch cut.

Pro Tip: Venison backstrap has roughly half the intramuscular fat of beef, so every degree past medium-rare turns it liver-dry. Pull at 125°F, no exceptions — carryover in cast iron is the same 5°F you get with beef, and there is no forgiving fat cap here to save an overcooked backstrap.
Want the complete meal with seasoning & sides?View Full Recipe

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