Quick Answer
Achieving a perfect medium-rare backstrap requires precise temperature control, a quick sear, and a precise resting time. Cook the backstrap to an internal temperature of 130-135°F (54-57°C) for medium-rare, then let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and the meat to retain its tenderness.
Preparing the Backstrap
Before cooking, make sure the backstrap is at room temperature and pat it dry with paper towels to remove excess moisture. Season the meat with a mixture of salt, pepper, and any other desired spices, taking care not to over-season. Heat a skillet or grill to high heat, around 450-500°F (232-260°C), and add a small amount of oil to prevent sticking.
Cooking the Backstrap
Place the backstrap in the skillet or on the grill, and sear for 2-3 minutes per side for a 1-1.5 inch thick backstrap, or until a nice crust forms. Use a meat thermometer to check the internal temperature, aiming for 130-135°F (54-57°C) for medium-rare. If using a grill, cook for 4-5 minutes per side, or until a nice char forms.
Resting and Serving
Once the backstrap reaches the desired temperature, remove it from the heat and let it rest for 5-10 minutes, covered with foil or a lid. This allows the juices to redistribute and the meat to retain its tenderness. Slice the backstrap against the grain, and serve immediately, garnished with fresh herbs or a drizzle of sauce if desired.
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