RE: what do you do with your backstrap?
I'll either cut mine into thick streaks or cut the backstrap into quarters.
Typiclly, I fry the steaks in a blazing hot pan with butter, salt, garlic powder and pepper for about 5 minutes on one side, flip it and let it go for about 2-3 minutes then turn the heat to medium and wait a couple of more minutes before plating it. Then, I let it rest for a couple of minutes so it has a chance to reabsorb the juices.
If I'm doing a backstrap qurater, I'll put it in a hot pan with butter to sear the outside, then finish it in the oven. Again, salt pepper and garlic powder.