ORIGINAL: squirrelkilla23
You cook your backstraps in butterflys, Try to cut the straps into larger pieces, 6ish inches. cook it whole and cut it up afterwards. Less surface with cooking "toughness" and you can get a perfect pink center. It's the only way i cook them.
I agree with this big time. I only completely process steaks but I leave the loins whole.
One other suggestion is to learn the different charateristics of the meat in the rear hind quarters. When you cut completely through the hind in that way you are creating layers of good steak with layers of not as good steak so the meal is uneven. I seperate the various muscle groups trim the silver skin and then you should be able to tell the good from the burger. Just my suggestions.
Very good post that may save some folks big dough!
One last thing use a very, very sharp knife. It makes a world of difference.
Tom