Cast-iron blacktail backstrap
The pan behind every From Field to Table issue. Sears a backstrap properly over coals or a burner.
You will need
- Backstrap, silver skin off
- Kosher salt
- Black pepper
- 12-inch cast iron
- Butter and garlic
The method
- Dry and salt. Pat dry, salt 40 minutes ahead if you can.
- Rip the pan. Cast iron screaming hot, a film of fat.
- Sear hard. 90 seconds a side, butter baste the last 30.
- Rest. Five minutes. Slice against the grain.