Quick Answer
Achieving a caramelized crust on backstrap requires a combination of high heat, a hot skillet, and precise timing to sear the meat before finishing it in the oven.
Preparing the Skillet for Searing
To achieve a caramelized crust, it’s essential to start with a hot skillet. Preheat a cast-iron or stainless steel skillet over high heat for 10 minutes before adding any oil. This ensures the skillet reaches the ideal temperature for searing, around 500°F (260°C). Use a neutral-tasting oil with a high smoke point, such as avocado or grapeseed oil, to prevent flavors from overpowering the backstrap.
Searing the Backstrap
Season the backstrap liberally with kosher salt and a pinch of black pepper before searing. Place the backstrap in the hot skillet, away from you to avoid splashing oil. Sear for 1-2 minutes per side, or until a nice crust forms. Use tongs or a spatula to flip the backstrap, and don’t press down on it with your spatula, as this can push out juices and prevent a crispy crust from forming.
Finishing in the Oven
After searing the backstrap, transfer it to a preheated oven at 400°F (200°C) to finish cooking. Use a meat thermometer to check for internal temperatures, aiming for 130-135°F (54-57°C) for medium-rare. Let the backstrap rest for 5-10 minutes before slicing, allowing the juices to redistribute and the meat to retain its tenderness.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.