Profile: Smoked Paprika, Garlic, Thyme, Lime Butter Finish

Method: Reverse Sear (Smoke Low, Finish High)

Prep Time: 30 Mins | Cook Time: ~60 Mins | Target Temp: Medium-Rare

The Shopping List

The Meat

• 1–2 lbs Venison Backstrap (Whole)
• Olive Oil or Duck Fat Spray (Binder)

The Rub ("The Red Stag")

• 1 tbsp Kosher Salt (Diamond Crystal)
• 1 tbsp Coarse Black Pepper
• 1 tbsp Smoked Paprika (Sweet or Hot)
• 1 tsp Granulated Garlic
• ½ tsp Dried Thyme
• ¼ tsp Cayenne Pepper (Optional)

The Finishing Butter ("Lime & Thyme")

• 4 tbsp Unsalted Butter
• 2 cloves Garlic (Smashed, skins removed)
• 3–4 sprigs Fresh Thyme
• 2 strips Fresh Lime Peel (Wide zest strips, no white pith)

The Protocol

Phase 1: Prep

1. TRIM: Remove all white silverskin from the backstrap using a boning knife. This is critical for texture.
2. SEASON: Lightly coat meat with oil. Mix all Rub ingredients and coat the venison liberally on all sides.
3. DRY BRINE (OPTIONAL): Leave uncovered in the fridge for 2 hours to let the salt penetrate.

Phase 2: The Smoke

1. PREHEAT: Set smoker to 225°F. Suggested wood: Hickory or Cherry.
2. COOK: Place venison directly on grates. Insert a probe into the thickest part.
3. PULL: Remove meat when internal temperature hits 115°F. (Do not cook by time, cook by temperature).

Phase 3: The Sear

1. REST: Tent meat with foil for 10 minutes.
2. PAN: Heat a cast-iron skillet to medium-high with 2 tbsp avocado oil. (Note: Do not overheat or the paprika will scorch).
3. SEAR: Sear venison for 45–60 seconds on the first side. Flip.
4. BASTE: Immediately drop heat to medium-low. Add butter, smashed garlic, thyme sprigs, and lime peel.
5. FINISH: Tilt pan and spoon the foaming lime-butter over the meat continuously for 45 seconds.

Phase 4: Service

1. REST: Remove from pan, pour remaining butter over meat. Rest 5–7 mins.
2. SLICE: Slice against the grain into ½ inch medallions.
3. SERVE: Best served immediately.

Chef's Critical Notes

• TEMPERATURE: Pulling at 115°F allows the sear to bring the final temp to 125°F–130°F (Perfect Medium-Rare).
• THE PAPRIKA: Watch your heat during the sear. If the pan smokes heavily, it is too hot for paprika. You want a mahogany crust, not black char.
• THE LIME: The lime zest cuts the richness of the smoke. Do not skip it.

Temperature Reference