Begin by taking your deer backstrap out of the fridge and placing it out on the counter to come up to room temperature. This is a very important step to make sure you are able to cook venison backstraps to rare or medium rare without having them be over cooked on the outside and completely raw in the middle. 

Once the meat is at room temperature, pat dry with paper towels and coat liberally with oil. Combine spices for dry rub and press spice mixture into the deer meat until fully coated.

Preheat oven to 400 degrees F.

Heat a cast iron skillet over medium to medium high heat. Place seasoned backstrap on to the hot skillet and brown. The goal is a nice deep sear, cook for 2-3 minutes per side, only touching the meat to flip it.

Once seared, place in preheated oven for 5-7 minutes to cook deer backstrap to desired doneness level. Remove from the oven when the internal temperature of the meat reaches between 120 and 125 degrees fahrenheit.