How to Cook the Perfect Backstrap With Hot Water and a Blowtorch

Prep:

Cook:

Serves: 5

It might seem an odd combination, but the results are worth it.

Printer Friendly Recipe By author of Timber 2 Table

Hot water and a blowtorch? Yep, that is all you need to cook a perfect backstrap. Well, some butter and a few fresh herbs help it out, but this sous vide method produces a nice medium-rare backstrap with a perfectly seared surface.

Mix the diced herbs into the softened butter.

Set your butter out on the counter for a bit (if you don't keep it there anyway), so that it will soften enough for mixing with the fresh herbs. Use a propane or butane torch to sear the surface once the backstrap has finished cooking in the hot water bath. You can buy specialty torches made for cooking, but the old high-temperature shop torch will work in a pinch.

Use a propane or butane torch to sear the surface of the cooked backstrap.

Ingredients

2 pounds of backstrap
unsliced but trimmed

1 stick of butter

1 tablespoon fresh chived
finely diced

1 tablespoon fresh rosemary
finely diced

1 tablespoon fresh thyme
finely diced

sea or kosher salt


Cooking Instructions

Trim the bakstrap. Mix the diced herbs into the softened butter. Rub the herbed butter over the entire backstrap. Vacuum seal the backstrap. For a nice medium-rare, set your sous vide cooker at 137. Drop the sealed pouch into the hot water bath and cook for two hours. Because the water never goes over 137 degrees, the backstrap will cook through to that temperature without overcooking. 

Coat the backstrap with the herbed butter.

Once the backstrap has finished cooking, remove them from the cooking pouch. Light the torch and pass it back and forth over the backstrap. This will sear the surface of the meat. Once you have browned the surface on one side, flip the backstrap over and sear the other side. Sprinkle on salt to taste. Slice just before serving.

Slice the backstrap just before serving.

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