Originally Posted by prairie_goat
Originally Posted by pointer
Originally Posted by prairie_goat
Originally Posted by SamOlson
Favorite way is take a 1.5" pronghorn backstrap steak(aka boneless New York) and grill it 3 minutes per side at 450F.



Let it set under tinfoil for a minute or two then devour.

I like a little spicy salt with it, or not.

So good.


So tender I sometimes forget to properly chew and about choke out sometimes......grin


I hear ya! Usually bread ours, but basically the same deal. So tender and mild. Delicious!

If I was on Death Row, I would request pronghorn backstrap as my last meal, that's how much I like it.
Breaded then grilled? Mind expounding a bit? I have a few in the freezer awaiting and am interested in something new.


Dip in egg, roll in flour, throw in hot pan with lots of oil.
Thanks! That's what I was thinking, but was thinking you were grilling them, which I was unfamiliar with. Might put that on this weekends menu! I prefer uncomplicated as well, since the 'fancier' I try to cook the worse the results seem to be...