Grill no less than 550 degrees.
Deer back-straps chunked into no more than 4 pieces.
Bathe meat chunks @ room temp in either olive oil or melted butter. Salt, pepper, or whatever rub you like in beef steak.
With the grill @ 550+, flop the meat on the grill, close the cover. 90-120sec depending on the flare-up. Embrace the flare up. Flip, 60-90 sec.
Insert temp probe. Move meat to indirect heat. Either oven, turn off some burners of the grill, or move the meat/charcoal apart. Leave the top Of the grill/oven closed. You don’t need to look at it or “poke it” to see if it’s done. The temp probe tell you more than your eyes or finger can.
Pull the meat off the heat @ 120 internal temp and tent under tin-foil for ~10min.
