Sirloin
Pan-seared reindeer chops
Very little needs to happen to a good reindeer chop: salt, pepper, a hot cast iron pan and butter spooned over the bone. Pokka chops take barely two minutes on the heat.
Instructions
Let the chops come up to room temperature.
Pat them dry with paper towels and season them all over with salt and pepper.
Get a cast iron skillet hot over high heat, then add the olive oil and butter. When the oil just starts to smoke, drop in the rosemary and swirl it around.
Lay the chops in and spoon the hot butter and oil over the meat and the bone.
Sear a minute without touching them, then flip and give them another minute.
Wrap them loosely in foil and let them rest 3–5 minutes before serving.
Tips
- Reindeer is lean, so don't push it past medium. Medium-rare is where it shines.
- Cast iron holds a high, even heat, which is exactly what a fast sear needs.
- That rest in foil lets the juices settle back through the meat.
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