Any advice on how to grill without over cooking? I read on the internet to get grill about 450 and grill each side about 3-4 minutes...then let cool.

(Right now my backstraps are in fridge with seasoning (no salt yet, and a little liquid smoke rubbed on one side.)...

Any other recommendations before I put them on the grill or while grilling.....

Little olive oil, kosher salt, fresh ground pepper. 450-500 degrees 3 minutes turn 90 degrees for another minute and flip. Do the same on the other side. Let em rest 10 minutes with a piece of foil tented over the top.
Serve with some cheese grits and grilled asparagus!!!

GO REBS

What he said and wrap with bacon.

Cut into 2" thick medalions, wrap in bacon with tooth pics. Place in ziplock bag full of allegros meat tenderizer (get it at heb) and place in fridge overnight. Next day place all extra allegros in ziploc into a bean can. Add 1 spoon full of sour cream, one small spoon full of horseradish. Set on grill and let boil. Cook your medallions while basting with the horseradish sauce. One spoonfull per side as its cooking will do. NOTE: you shouldnt add any extra salt or seasoning, the allegros already has all of this in it. Cook until the bacon is done. These will be the most tender, pleasant tasting steaks you have ever had. You might consider taking up poaching as you realize that you crave backstrap every night from now on... Ha ha.

Sounds darn good .

thanks,,,,made it like go rebs said...turned out great. Now want to try Jram512's recipe

Smoke it over mesquite, I just did some oryx tonight with that recipe. Very good stuff!

cut backstraps into 1/2" to 3/4" thick medallions, put in a gallon size ziplock bag. throw in about 7 tsp of olive oil along with 5 tsp of soy sauce. marinate for about an hour at room temperature. put on a hot grill for about 6-7 minutes on each side (vary according to thickness)and season with montreal steak seasoning. take off the grill when medium rare. let rest for about 5 minutes and then serve.

I like to deep fry em

I've started slicing mine into 1 to 3/4 inch thick medallions, sprinkling with powdered worchestire and double breading them in Ritz crackers and eggwash. Just fry them in some oil, in a skillet. They won't need gravy or ketchup.

backstrap, jalapeno, pineapple, wrap in bacon... 4 minutes a side!
Bon Apetite!

Cooked some last night and it was great.
Cut into 1 1/2 to 2 inch filets, and then butterfly them. Marinade in Worcestershire, oil, and slap your mamma overnight. Pull out of fridge about an hour before grilling to bring them up to room temp. Slice jalapenos (1/4 slice no seeds) and onions. Put slice of jalapeño and onion in the middle of the backstrap. Lightly sprinkle outside with Montreal Steak Spice. Wrap in bacon and lightly dust outside with slap your mamma. Get grill scorching hot, I usually get mine up to around 875 or 900. Grill on each side until bacon gets crispy, approximately 2 to 3 mins per side or 10 to 12 total. This should be done to around med rare or med (adjust cook time for doneness and bacon crispness). Let rest and it should carry over to med to med well. My wife will not eat anything less than med. They were amazing and I even had house guests who said they did not like venison tell me that they loved it.

No No No... Leave you backstrap whole! Cut it in half long or 1/3, 1/4 however much you wanna cook. Butter fly it open and put some pepper jack and jal. peppers in there or pepper jack cheese and boudan or you favorite sausage. wrap it in bacon and toss it on the grill for a few hours.

Important step that a lot of people overlook