The back strap, also known as the strip loin or New York strip, is a cut of beef that comes from the middle of the sirloin. It is a tender and flavorful cut, making it a popular choice for steak lovers. However, cooking a back strap can be a bit tricky, as it requires a delicate balance of heat, timing, and technique. In this article, we will provide a comprehensive guide on how to cook a back strap to perfection.
Understanding the Back Strap Cut
Before we dive into the cooking process, it’s essential to understand the characteristics of the back strap cut. The back strap is a long, narrow cut of beef that is typically 1-2 inches thick. It is taken from the middle of the sirloin, near the spine, and is known for its tenderness and rich flavor. The back strap is also relatively lean, making it a popular choice for health-conscious meat lovers.
Choosing the Right Back Strap
When selecting a back strap, look for the following characteristics:
- A rich, red color
- A fine texture
- A moderate amount of marbling (fat distribution)
- A thickness of 1-2 inches
It’s also essential to choose a back strap that is fresh and of high quality. Look for a reputable butcher or meat market that can provide you with a fresh and tender back strap.
Preparing the Back Strap for Cooking
Before cooking the back strap, it’s essential to prepare it properly. Here are the steps to follow:
- Bring the back strap to room temperature: Remove the back strap from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour before cooking. This will help the meat cook more evenly.
- Season the back strap: Sprinkle both sides of the back strap with salt, pepper, and any other seasonings you like. Let the meat sit for 10-15 minutes to allow the seasonings to penetrate the meat.
- Pat dry the back strap: Use a paper towel to pat the back strap dry on both sides. This will help create a crispy crust on the meat.
Cooking Methods for Back Strap
There are several ways to cook a back strap, including grilling, pan-searing, and oven roasting. Here are the steps for each method:
- Grilling: Preheat your grill to medium-high heat. Place the back strap on the grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness.
- Pan-searing: Heat a skillet or cast-iron pan over medium-high heat. Add a small amount of oil to the pan and swirl it around. Place the back strap in the pan and cook for 3-4 minutes per side, or until it reaches your desired level of doneness.
- Oven roasting: Preheat your oven to 400°F (200°C). Place the back strap on a baking sheet and roast for 10-15 minutes, or until it reaches your desired level of doneness.
Internal Temperature Guide
It’s essential to cook the back strap to the right internal temperature to ensure food safety and tenderness. Here is a guide to internal temperatures for back strap:
| Level of Doneness | Internal Temperature |
| — | — |
| Rare | 120°F – 130°F (49°C – 54°C) |
| Medium-rare | 130°F – 135°F (54°C – 57°C) |
| Medium | 140°F – 145°F (60°C – 63°C) |
| Medium-well | 150°F – 155°F (66°C – 68°C) |
| Well-done | 160°F – 170°F (71°C – 77°C) |
Cooking Techniques for Back Strap
In addition to the cooking methods mentioned above, there are several techniques you can use to enhance the flavor and tenderness of the back strap. Here are a few techniques to try:
- Sous vide cooking: Sous vide cooking involves sealing the back strap in a bag and cooking it in a water bath. This method allows for precise temperature control and can result in a tender and evenly cooked back strap.
- Marinating: Marinating the back strap in a mixture of acid (such as vinegar or lemon juice) and spices can help to tenderize the meat and add flavor.
- Finishing with butter or oil: Finishing the back strap with a pat of butter or a drizzle of oil can add flavor and richness to the meat.
Common Mistakes to Avoid
When cooking a back strap, there are several common mistakes to avoid. Here are a few:
- Overcooking: Overcooking the back strap can result in a tough and dry piece of meat. Use a thermometer to ensure the meat is cooked to the right internal temperature.
- Not letting the meat rest: Not letting the meat rest after cooking can result in a loss of juices and flavor. Let the back strap rest for 5-10 minutes before slicing and serving.
- Not using a hot pan: Not using a hot pan can result in a back strap that is cooked unevenly. Make sure the pan is hot before adding the meat.
Serving and Pairing the Back Strap
Once the back strap is cooked, it’s time to serve and pair it with your favorite sides and sauces. Here are a few ideas:
- Pair with a rich sauce: A rich sauce such as Béarnaise or peppercorn can complement the flavor of the back strap.
- Serve with roasted vegetables: Roasted vegetables such as asparagus or Brussels sprouts can provide a nice contrast to the richness of the back strap.
- Pair with a bold wine: A bold wine such as Cabernet Sauvignon or Syrah can complement the flavor of the back strap.
In conclusion, cooking a back strap requires a delicate balance of heat, timing, and technique. By following the steps outlined in this article, you can create a tender and flavorful back strap that is sure to impress your friends and family. Remember to choose a high-quality back strap, prepare it properly, and cook it to the right internal temperature. With a little practice and patience, you can become a master of cooking the perfect back strap.
What is a back strap and where is it located on the deer?
A back strap is a long, lean cut of meat that runs along the spine of a deer. It is located on either side of the spine, starting from the base of the neck and extending down to the hindquarters. The back strap is considered one of the most tender and flavorful cuts of venison, making it a prized cut among hunters and cooks.
The back strap is a muscle that is used by the deer for movement, but it is not as heavily used as other muscles, which makes it more tender and less prone to becoming tough. When cooked properly, the back strap can be sliced into thin medallions or steaks, making it a great option for a variety of dishes.
How do I properly trim and clean the back strap before cooking?
To properly trim and clean the back strap, start by removing any excess fat or connective tissue from the surface of the meat. Use a sharp knife to carefully trim away any silver skin or other imperfections. Next, rinse the back strap under cold running water to remove any remaining debris or blood.
Once the back strap is trimmed and cleaned, pat it dry with paper towels to remove excess moisture. This will help the meat cook more evenly and prevent it from becoming tough. You can also season the back strap with your desired spices and marinades at this stage, or wait until just before cooking.
What are some common cooking methods for back strap?
There are several common cooking methods for back strap, including grilling, pan-searing, and oven roasting. Grilling is a great way to add a smoky flavor to the back strap, while pan-searing can help to create a crispy crust on the outside. Oven roasting is a more low-maintenance option that allows for even cooking and can help to retain the meat’s natural juices.
Regardless of the cooking method, it’s essential to cook the back strap to the recommended internal temperature to ensure food safety. The recommended internal temperature for cooked venison is at least 145°F (63°C), with a 3-minute rest time before serving.
How do I prevent the back strap from becoming tough or overcooked?
To prevent the back strap from becoming tough or overcooked, it’s essential to cook it to the right temperature and not overcook it. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C), and avoid overcooking the meat. You can also use a cast-iron or stainless steel pan, as these retain heat well and can help to cook the back strap evenly.
Another way to prevent toughness is to not press down on the back strap while it’s cooking, as this can squeeze out the juices and make the meat tough. Instead, let the back strap cook undisturbed for a few minutes on each side, or until it reaches the desired level of doneness.
Can I marinate the back strap before cooking, and if so, what are some good marinade options?
Yes, you can marinate the back strap before cooking, and it’s a great way to add flavor and tenderize the meat. A good marinade can help to break down the proteins in the meat, making it more tender and flavorful. Some good marinade options for back strap include a mixture of olive oil, soy sauce, and herbs, or a citrus-based marinade with lemon juice and garlic.
When marinating the back strap, make sure to use a food-safe container and refrigerate the meat at a temperature of 40°F (4°C) or below. You can marinate the back strap for several hours or overnight, depending on the strength of the marinade and your personal preference.
How do I slice the back strap after cooking, and what are some good serving options?
After cooking the back strap, let it rest for a few minutes before slicing it thinly against the grain. Use a sharp knife to slice the meat into thin medallions or steaks, depending on your desired serving size. You can serve the back strap on its own, or pair it with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad.
Some good serving options for back strap include serving it as a steak with a sauce or marinade, or slicing it thinly and serving it in a sandwich or wrap. You can also serve the back strap as part of a larger dish, such as a stir-fry or a hearty stew.
Can I freeze the back strap after cooking, and if so, how do I properly freeze and thaw it?
Yes, you can freeze the back strap after cooking, and it’s a great way to preserve the meat for later use. To properly freeze the back strap, let it cool to room temperature after cooking, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped back strap in a freezer-safe bag or container, and label it with the date and contents.
To thaw the frozen back strap, simply place it in the refrigerator overnight, or thaw it quickly by submerging it in cold water. Once thawed, you can reheat the back strap in the oven or on the stovetop, or use it in a variety of dishes, such as soups or stews.