Bighorn Sheep Backstrap with Garlic and Thyme

Arizona cooking is at its best when it stays spare, steady, and clear about the cut in front of it. This version uses Garlic and Thyme and a cast iron sear finish so the Bighorn Sheep Backstrap stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Bighorn Sheep Backstrap
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Garlic
2 sprigs fresh Thyme
Optional: 1 small Onions
2 tablespoons butter

Trim and season the Bighorn Sheep Backstrap while you prep the Garlic and Thyme.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Heat a heavy skillet until it is properly hot, then sear the Bighorn Sheep Backstrap just long enough to build a crust without losing the center.
Fold in the Garlic and Thyme at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Better hot and fast than even slightly overdone. Leftovers keep best when cooled quickly and packed shallow; Arizona meals built around Bighorn Sheep Backstrap are usually stronger on day one than after repeated reheats.