Quick Answer
For grilling backstrap, direct flame can be used to achieve a nice sear, but indirect heat is better suited for cooking to a precise temperature and ensuring even doneness. This is particularly important for a lean cut like backstrap, which can quickly become overcooked.
Choosing the Right Method
When it comes to grilling backstrap, the choice between direct flame and indirect heat ultimately depends on your desired level of caramelization and doneness. If you’re looking for a nice sear, direct flame is the way to go. However, if you’re aiming for a more even cook and a tender final product, indirect heat is the better option.
Cooking to Temperature
To ensure your backstrap is cooked to a precise temperature, it’s essential to use indirect heat. Set your grill to a medium-low heat, around 300-325°F (150-165°C), and place the backstrap in the center of the grill. Use a meat thermometer to check the internal temperature, aiming for 130-135°F (54-57°C) for medium-rare. Once the desired temperature is reached, remove the backstrap from the grill and let it rest for 5-7 minutes, allowing the juices to redistribute.
Grilling Techniques for Direct Flame
If you do choose to use direct flame, make sure to cook the backstrap over a medium-high heat, around 400-425°F (200-220°C). Brush the grill grates with oil to prevent sticking, and cook for 2-3 minutes per side, depending on the thickness of the cut. Use a pair of tongs or a spatula to flip the backstrap, and be careful not to press down on the meat, which can cause it to lose its juices.
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