So I were given venison loin from my butcher. I used to be anticipating an 8″ piece of loin meat. However, as soon as I thawed it I learned they are portioned and minimize into inch thick items.What’s the easiest way to cook those? I used to be considering like steak. Get a cast-iron scorching, sear it after which base it in butter to end it (interior temp of 145)
Does this appear correct or is there a higher method to do that.