Backstraps are the hunks of meat running down along the spine; if you leave the bone in and cut 'em, you get T-bone. To do a righteous backstrap, because deer are small and those muscles are small you only cut every other one clear through with the intermediate cuts stopping at the heavy tendone, then open up up "butterfly" style.
I like mine fried in bacon grease with fried potatoes and thick white gravy; mom used to roll 'em in flour first but I sorta prefer 'em plain.
That's the absolute best breakfast I know if you're heading out to do hard work or hard hunting in the cold. If you eat it all the time you'll weigh 300 pounds in about 2 weeks.