We'll be consuming this beautiful backstrap tonight. Unfortunately, the grill is a no go because it's raining. Need instructions on cooking this backstrap either in the oven or on the stove top please!
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@Bama_Xander
Thanks for reaching out. Glad to help.
I would say pan-sear it. I like to cook loins in sections like this pan-seared and then slice across the grain. You get a much juicier, even cooked piece of meat cooking it as a loin than cutting it into steaks.
Also, is that silver skin still on there? If it is, you will want to trim it off. One of the best parts of a pan sear method is the crust. The silver skin is inedible and will take up about a third of your exterior preventing a delicious crust in those areas.
So when you go to cook it. If you have a cast-iron skillet, use it. If you don't have cast iron, a steel or aluminum skillet will work. Do not use non-stick. You will not get the crust in a non-stick like these other skillets. Get the skillet hot. Put in an oil that can take high temps (I use Grapeseed oil, but there are others like avocado oil). Pat your meat dry to ensure a great crust. When the oil shimmers, lay the loins in and give them a bit of pressure with your fingertips ensuring good meat to skillet contact and crust development. When the meat releases from the skillet, flip. Depending on how high your heat is, it can be anywhere from 30 seconds to 2 minutes. Keep flipping and rolling until a crust has developed all around the loin. Lower the heat. Add butter (a decent amount) for basting. Also, add flavoring herbs. I like to use smashed garlic cloves, rosemary and thyme. Do not burn the butter, keep it low heat. If using a glass top stove I'll often use a different burner because the original one can keep its heat too long from where the burner had been on high. Baste the meat and flip the loins until you reach your desired doneness. I like Med-rare. Pull loins from the skillet to a plate. Let the meat rest 4-7 minutes. Slice across the grain and enjoy.
Here is a post with some pics:
Classic Cast Iron seared steak. Salt and pepper steak. Hot Cast iron. Grapeseed oil. Sear both sides. Lower heat. Add butter, garlic and herbs. Butter baste until preferred doneness (Mid-rare for me). This is a go-to lunch for me. It will work with tenderloin, back strap, top sirloin (little...
saddlehunter.com
Here is a video of someone else doing it with a steak but it functions just the same: