The Strip Loin

Serving size: 1 pack serves 2–3.

Getting Started: Before cooking this cut, carefully remove the thin layer of silver skin (https://mauinuivenison.com/pages/fundamentals) 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 (https://mauinuivenison.com/pages/gauging-meat-doneness) 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.