The Strip Loin
Cook Time & Temps
2–3 min. per side on medium-high heat
Cook for an additional 1–2 minutes, turning it to its sides and ends
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So youʻve got the precious Strip Loin out? Stay calm, weʻll walk you through everything you need to know to cook it perfectly! Strip Loin is the highly-prized back strap cut that can often be confused with the Tenderloin. What sets it apart is that it's bigger in size and also slightly less tender, and for that reason, you'll want to prepare it with extra care. Being as lean as it is, it's best to leave this cut whole when cooking because cutting it into strips, medallions, or chunks will greatly reduce the tenderness and juiciness of the meat- also making it difficult to achieve a proper sear.
Serving size: 1 pack serves 2–3.
Getting Started: Before cooking this cut, carefully remove the thin layer of silver skin that covers the muscle. Once silver skin has been removed, it’s ready to season.
Preferred seasoning: Start by using a method called dry salt brining, which can be done at least 1 hour before cooking or up to 24 hours beforehand. Completely pat dry your meat and lightly coat it with either kosher or sea salt on all sides—about ½ tsp per 1lb cut of Strip Loin. Place it on a baking rack over a sheet pan and in the refrigerator uncovered. Air circulation will allow the salt to absorb into the meat- making a flavorful crust when seared! When you’re ready to cook, season with black pepper or other non-salt-based seasonings—It’s important NOT to add any more salt after this step.
Choosing a fat: Cook with a good amount of fat to add moisture; choose oil or fat with a high smoking point necessary for a good sear—ghee butter or rendered fats like lard or tallow, and avocado oil.
Strip loin is a lean cut of meat that is perfect for a quick pan sear.
- Start by pre-heating a large pan, preferably cast iron, over medium-high heat for 3–5 minutes.
- Once the pan is hot, add 2–3 tbsp of oil/fat.
- As soon as the oil is ripping hot, place the strip loin in the pan, and sear undisturbed for about 2–3 minutes per side. You want a good sear on each side, to build an even crust and lock in all the juices.
- It will get smoky but don't worry, adjust the heat to medium temp. and add more oil/fat if necessary.
- If it needs a little more time to cook, turn it to its sides and ends and continue to cook for another 1–2 minutes.
- Keep in mind, it will continue to cook once you remove the meat from the grill. Let the meat rest for at least 5 minutes before cutting into it.
- Consider using a rub made of earthy herbs and spices like juniper, cinnamon, cumin seeds, and rosemary. If using a citrus-herb-like seasoning blend, wait until the last minute of cooking to use it.
- Pair with a sauce such as chimichurri sauce or a sauce composed of berries or red wine.
To check doneness, do the finger test or use a digital meat thermometer. Aim to remove from heat at an internal temperature of 130°–135° for a medium-rare to medium cooked Strip Loin.