The backstrap, also known as tenderloin, is a prized cut of venison or other game meat renowned for its exceptional tenderness. Its delicate flavor makes it incredibly versatile, perfect for a variety of cooking methods. This guide will walk you through achieving backstrap steak perfection, covering everything from preparation to serving.
Preparing Your Backstrap Steak
Before you even think about cooking, proper preparation is key to a succulent and flavorful result.
1. Thaw and Trim:
- Thaw Gently: If your backstrap is frozen, thaw it slowly in the refrigerator to prevent uneven cooking. Rushing the thaw can lead to a tough texture.
- Trim Excess Fat: Remove any excess silver skin or visible fat. A little fat is okay, as it adds flavor, but excessive fat can render the steak greasy.
2. Seasoning is Crucial:
- Salt and Pepper: Start with a generous seasoning of kosher salt and freshly ground black pepper. These basics allow the natural flavor of the meat to shine.
- Beyond the Basics: Experiment with other seasonings! Garlic powder, onion powder, paprika, or a pre-made steak seasoning blend can all add delicious complexity.
Cooking Methods for Backstrap Steak
The backstrap's tenderness lends itself to several cooking methods. Choose the one that best suits your taste and time constraints.
1. Pan-Seared Backstrap: Quick and Flavorful
This method produces a beautifully seared exterior and a perfectly cooked interior.
- High Heat: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a high-smoke-point oil like canola or avocado oil.
- Sear: Sear the backstrap for 2-3 minutes per side to develop a delicious crust.
- Reduce Heat: Reduce heat to medium and continue cooking to your desired doneness (see doneness guide below).
- Rest: Let the steak rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
2. Grilled Backstrap: Smoky and Delicious
Grilling imparts a smoky flavor that complements the backstrap beautifully.
- Prepare the Grill: Preheat your grill to medium-high heat.
- Grill: Grill the backstrap for 3-4 minutes per side, or until cooked to your liking.
- Rest: Allow the steak to rest for 5-10 minutes before slicing.
3. Broiled Backstrap: A Quick and Easy Option
Broiling is a quick and convenient method for cooking backstrap.
- Preheat Broiler: Preheat your broiler.
- Broil: Place the backstrap on a broiler pan and broil for 3-4 minutes per side, or until cooked through.
- Rest: Let the steak rest for 5-10 minutes before slicing.
Achieving the Perfect Doneness
Using a meat thermometer is the most accurate way to ensure your backstrap is cooked to your liking. Here's a helpful guide:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-66°C)
- Medium-Well: 150-160°F (66-71°C)
- Well-Done: 160°F+ (71°C+)
Serving Your Backstrap Steak
Once cooked and rested, slice your backstrap steak against the grain for maximum tenderness. Serve it with your favorite sides, such as:
- Roasted vegetables: Asparagus, broccoli, or Brussels sprouts.
- Mashed potatoes: Creamy and comforting.
- Wild rice pilaf: Adds a sophisticated touch.
- A simple salad: Balances the richness of the meat.
With its delicate flavor and tender texture, the backstrap steak is a culinary gem. By following these tips, you'll be able to cook a perfectly delicious backstrap steak every time. Enjoy!
