As others have said, don’t overcook it...it’s low fat, pretty dry meat to begin with. One thing I’ve learned is, like a prime rib roast, don’t do that sear-first business. You get it cooking like that and end up pushing the grey, over-cooked zone half way through, leaving a little one inch cross section rare. Despite what you’ve always been told, it doesn’t seal in the juices. Instead, slow roast to an internal temp of 95-100 degrees, then sear the outside in a pan or the hot side of the grill. You’ll end up rare all the way through with just a little bit of grey under the surface.
Another way to avoid overcooking it is to not cook it at all. Backstrap makes great carpaccio. Slice it 1/4” thick then roll it between two sheets of wax paper with a rolling pin until paper thin. Marinate in olive oil, vinegar and capers a couple of hours at room temperature. Roll it up and slice into pinwheels. A plate of that will disappear when everybody’s hanging around having drinks.
Carpaccio good option too
