Quick Answer
For beginners, the key to grilling a perfect backstrap is to cook it to the right internal temperature, using a meat thermometer to ensure it reaches 130-135°F for medium-rare. Season the meat liberally and let it sit at room temperature before grilling. A hot grill is essential for a nice sear.
Preparing the Backstrap
To start, select a fresh backstrap from your butcher, ideally a grass-fed or wild-raised option. Rinse the meat under cold water, pat it dry with paper towels, and season it liberally with your favorite dry rub or marinade. Let the backstrap sit at room temperature for 30 minutes to 1 hour before grilling to allow the meat to relax and cook more evenly.
Grilling the Backstrap
Preheat your grill to high heat (around 500-550°F). Sear the backstrap for 2-3 minutes per side, depending on the thickness of the meat. After searing, reduce the heat to medium-low (around 300-350°F) and continue cooking to your desired internal temperature. Use a meat thermometer to check the temperature, aiming for 130-135°F for medium-rare. Let the meat rest for 5-10 minutes before slicing and serving.
Tips for a Perfect Backstrap
When slicing the backstrap, use a sharp knife and slice against the grain. This will help to prevent the meat from tearing and make it more tender and easier to chew. Additionally, consider using a cast-iron or stainless steel pan to sear the backstrap, as these materials retain heat well and will help to create a crispy crust on the outside.
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