Quick Answer
For searing backstrap, avocado oil or ghee work best due to their high smoke points and neutral flavors that won't overpower the meat's natural taste. Peanut oil is another option, but it's best used at high temperatures to prevent the oil from breaking down.
Choosing the Right Oil
When it comes to searing backstrap, the right cooking oil can make all the difference. Avocado oil, with its high smoke point of 520°F (271°C), is an excellent choice. Its mild, buttery flavor complements the meat without overpowering it. Ghee, on the other hand, has a smoke point of 485°F (252°C) and a nutty flavor that adds depth to the dish.
Heating Techniques
To achieve a perfect sear, heat the pan to the oil’s smoke point. For avocado oil, heat a cast-iron skillet over high heat for 5-7 minutes, or until it reaches 500°F (260°C). Add 1-2 tablespoons of oil and let it heat for 30 seconds to 1 minute before adding the backstrap. This ensures the oil is hot and the pan is evenly coated.
Pan Searing Tips
To achieve a crispy crust on the backstrap, don’t overcook it. Sear the meat for 2-3 minutes per side, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Use a thermometer to ensure accurate internal temperatures. After searing, finish cooking the backstrap in a preheated oven at 300°F (150°C) for an additional 5-7 minutes, or until it reaches your desired level of doneness.
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