Quick Answer
A well-cooked backstrap can make for a fantastic meal. To achieve an even cook on backstrap, ensure you achieve a consistent sear, cook to a safe internal temperature, and let the meat rest before slicing.
Achieving a Consistent Sear
When cooking backstrap, it’s essential to achieve a consistent sear. Preheat your skillet or grill to high heat, around 450-500 degrees Fahrenheit. Once hot, add a small amount of oil to the pan, then sear the backstrap for 2-3 minutes per side, depending on the thickness of the meat. This will help create a crust on the outside while locking in juices.
Cooking to a Safe Internal Temperature
Use a meat thermometer to ensure you’re cooking the backstrap to a safe internal temperature. For medium-rare, cook to an internal temperature of 130-135 degrees Fahrenheit, while medium will be around 140-145 degrees Fahrenheit. Make sure to insert the thermometer into the thickest part of the meat, avoiding any fat or bone.
Letting the Meat Rest
After cooking the backstrap, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, making the meat more tender and flavorful. During this time, the internal temperature will continue to rise by a few degrees, so be sure to check the temperature before slicing. Slice the backstrap against the grain, and serve immediately to enjoy the full flavor and texture.
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