Best Techniques for Cooking Backstrap in a Cast Iron Pan?

Preheating and Searing

Preheating your cast iron pan is crucial for achieving a perfect sear on your backstrap. To do this, place the pan over high heat on your stovetop and let it heat up for 5-7 minutes, or until it reaches a smoking hot temperature. You can test the heat by flicking a few drops of water onto the pan - if they sizzle and evaporate quickly, the pan is ready. Once the pan is hot, add a small amount of oil to the pan and swirl it around to coat the bottom. Place the backstrap in the pan and sear it for 2-3 minutes on each side, or until a nice crust forms. This will help lock in the flavors and juices of the meat.

Finishing with Medium-Low Heat

After searing the backstrap, reduce the heat to medium-low and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the meat - for a medium-rare backstrap, aim for an internal temperature of 130-135°F (54-57°C). If you prefer your meat more well-done, cook it to an internal temperature of 150-155°F (65-68°C). Continue cooking the backstrap over medium-low heat, flipping it occasionally, until it reaches your desired level of doneness. This should take around 10-15 minutes, depending on the size and thickness of the meat.

Resting and Serving

Once the backstrap is cooked to your liking, remove it from the pan and let it rest for 5-10 minutes. This will allow the juices to redistribute and the meat to retain its tenderness. During this time, the pan will continue to cook the backstrap slightly, so don’t worry if it’s not quite done yet. After the backstrap has rested, slice it thinly against the grain and serve it with your favorite sides and sauces.