re: How do you cook your backstrap?

rub light coat of EVOO, salt, generous black pepper, grill over high heat
let rest, slice, and top with chimichurri
I use a Thermopen probe and remove meat from when internal temp reads 120-122 ..... after resting it gets to 125-127 (rare to med/rare) and full of flavor

chimichurri sauce:

1 large bunch of parsley, roughly chopped
5-7 cloves of garlic, roughly chopped
1 tablespoon dried oregano
2 red chiles, finely chopped (if they’re small use 4)
¼ cup red wine vinegar
1 teaspoon sea salt
Freshly ground black pepper to taste





backstrap wrapped in bacon