Trim off any fat or silverskin that may be left on.
Cut the backstrap to fit the size of your pan. I use a 10 inch cast iron pan and had to cut the pronghorn backstrap in half so that it fit the pan. This is assuming your backstrap is whole and not pre-cut into steaks.
Season the backstrap with salt and pepper.
Turn on your oven to 350℉.
Get the oven-safe pan scorching hot – as hot as your stovetop can get it.
Throw in a pad or two of butter and watch it sizzle.
Add the backstrap and sear it on each side for a couple of minutes or until you see a good sear. If you’re adding herbs, like rosemary, add it to the pan at this time, as well, and let it cook in the butter.
Once seared, put the pan and backstrap in the oven until the backstrap reaches 125℉ for medium-rare.
Pull backstrap out of the oven and let rest, tented under foil, for 10 minutes.