Quick Answer
Yes, you can cook backstrap over an open flame using various techniques such as grilling or skewering, but it requires attention to temperature control and cooking time to achieve the desired level of doneness.
Choosing the Right Cooking Method
When cooking backstrap over an open flame, it’s essential to choose a method that allows for even cooking and temperature control. Grilling is a popular option, as it enables you to sear the meat quickly on both sides. To achieve a grilled backstrap, preheat the grill to 400-500°F (200-260°C), then cook for 2-3 minutes per side, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
Skewering for Even Cooking
Skewering is another effective method for cooking backstrap over an open flame. Thread the meat onto skewers, leaving a small space between each piece to allow for even cooking. Cook over the flames, rotating the skewers every 2-3 minutes to achieve even browning. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare.
Temperature Control and Resting
Regardless of the cooking method, it’s crucial to monitor the internal temperature of the backstrap to ensure it reaches a safe minimum of 145°F (63°C) for medium. Once cooked, remove the meat from the heat and let it rest for 5-10 minutes to allow the juices to redistribute. This step is critical in maintaining the tenderness and flavor of the backstrap.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.