Should I dry the backstrap before searing to seal in flavor?

Importance of Pat Dry

Pat drying the backstrap is crucial to achieve a perfect sear. Excess moisture on the meat’s surface will lead to steaming instead of searing, resulting in a less flavorful and less appealing dish. Use a paper towel to pat the backstrap dry, focusing on the areas where the meat meets the bone.

Ideal Temperature and Time

For optimal results, sear the backstrap at extremely high heat – around 450°F (232°C) for 2-3 minutes per side. This high-heat technique helps to create a crispy crust on the outside while locking in the juices within. Ensure the backstrap reaches an internal temperature of at least 130°F (54°C) for medium-rare.