DIY: Make Room in the Freezer for the Upcoming Season By Reverse Searing A Backstrap

I only recommend products I believe in and use myself. If you purchase something using a link to an item on a post, I may earn a small commission at no additional cost to you. Read More

With hunting season just around the corner down here in Texas, its time to pull from the bottom of the freezer to ensure there is room for the spoils of the upcoming season.

My mother passed on some of my Mimi’s cast iron about seven years ago. Mimi lived in far North Georgia in the Appalachian Mountains and the cast iron is seasoned to a glass smooth surface…I cherish my grandmother’s cast iron so much so that I have nearly abandoned the grill. Nearly all my steaks and game are cooked in her cast iron pans.

Needing something bigger though, my wife purchased me a large cast iron pan that I set about to season throughout 2020. My round on the Keto diet and my embrace of bacon made short work of seasoning the pan (as I ground off the inadequate and bumpy “pre-seasoning”).

All of this to say, my favorite way to cook a cut of meat is to reverse sear it…cooking it evenly in the oven and then searing on Mimi’s or the recently gifted cast iron pan.

How to Reverse Sear Backstrap

What You’ll Need

• Kosher Salt
• Pepper
• Apple Cider Vinegar
• Sour Cream
• Prepared Horseradish
• Aluminum Foil
• ThermoWorks Dot Thermometer (you’ll think me later)
• Cookie Sheet
• Cooling/Roasting Rack

Step 1: Thaw the Backstrap

Slow is best. Thaw the backstrap completely by moving it from the freezer to the fridge.

Step 2: Prep and Season the Backstrap

Place a grate on a foil covered cookie sheet and spray with olive oil.

Pull the backstrap out of the freezer, place it on the grate, and using a sharp boning knife, remove any silver skin.

Let it come to room temperature, and season generously with kosher salt and pepper.

Step 3: Cook the Backstrap on Low

Place the backstrap in a the an oven pre-heated to 275 degrees. Place the ThermoWorks Dot probe in the center of the backstrap and set it to alarm at 115 degrees.

The ThermoWorks Dot is my goto for reverse searing. You get the perfect temp everytime…I no longer cook to time..only to temp.

Step 4: Prepare the Creamed Horseradish

Combine the sour cream, prepared horseradish, apple cider vinegar and diced chives and mix throughly.

I really eyeball this, but it’s essentially to heaping spoonfuls of sour cream, one table spoon of horseradish, a splash of vinegar and chives to your liking. Refrigerate.

Step 5: Prep the Cast Iron Pan

When the backstrap reaches 110 degrees, heat your cast iron on high until it is ripping hot. The timing will depend on how quickly the cast iron heats up.

I use (and prefer) a gas cooktop which will get the pan hot quick and evenly.

If your cast iron is good and seasoned, I might only lightly spray with olive oil. If not thoroughly seasoned, heat enough olive or avocado oil to cover the pan (but not so much you end up pan frying rather than searing.

Step 6: Sear the Backstrap

Once you pull the backstrap at 115 degrees, move it immediately to the pan and sear…it will take ~2min per side.

Step 7: Rest the Backstrap

Pull the backstrap and loosely tent with aluminum foil for 2-4min. Since it is cooked slow, it really doesn’t even need to be rested, but I usually sit it under foil for a bit.

Enjoy!

Slice the backstrap into medallions and serve with horseradish. Thank me later.