Cooking a steak perfectly can feel overwhelming. Which type of steak? How long to cook? What about seasoning and pan heat? How do you cook juicy venison steaks like a pro? Let me show you!
Today I'm sharing my best venison steak recipe, and it will turn out perfect every single time, even if this is your first time. From selecting the best cuts and preparing the meat, to ensuring proper cooking times, I'll guide you every step of the way. I'm going to answer all of your questions and share my favorite tips and tricks for cooking a good venison steak.
Use the helpful jump-to tool below to skip right to the parts you need, and skip what you don't. Let's dive in!
Jump to:
- Venison Cuts of Meat & Best Uses Cheat Sheet
- How to Prepare A Perfect Venison Steak
- Marinating the Venison Steaks
- Choosing the Right Cooking Method
- How do you grill venison steaks?
- Pan-searing Venison Steaks Like a Pro
- Oven-baking Venison Steaks for an Elegant Meal
- Recipe
- CHOOSING THE RIGHT COOKING METHOD
- Here are a few of the most popular wild game recipes on my site
- Favorite venison recipes
- Comments
Venison Cuts of Meat & Best Uses Cheat Sheet
Move over beef steaks, we love seared venison steaks and eat them often at our house! Between my husband and all three of our sons hunting every fall, we usually end up with quite a freezer full of deer meat!
When you process a deer, there are several different cuts of meat you will end up with. Here's the lowdown on popular venison steak cuts, what they are best for, and where to find them on the deer:
- Backstrap (Loin)
- Along the spine, on the top of the deer. Everyone does a happy dance when we are cooking backstrap for supper! It's known as the "filet mignon" of venison, it's a long, tender muscle.
- Tenderloin
- Inside the ribcage, beneath the spine. The venison tenderloin is extremely tender and lean, often referred to as "venison fillet."
- Sirloin
- Hindquarters, near the hip. A versatile cut, can be cooked as steaks or used for roasts.
- Round Steak
- Hindquarters, on the outer part of the leg. Lean and flavorful; ideal for marinating.
- Chuck Steak
- Front shoulders. Requires slow cooking; great for stews or braising. We like to cut it into one inch cubes, sear the edges and then pressure cook it with a little liquid and seasonings in the instant pot for melt-in-your-mouth bites of tender and flavorful meat.
- Flank Steak
- Location: Lower abdominal area. Thin and long; benefits from marinating and quick cooking. This makes excellent finely sliced meat for fajitas or stir fries.
- Neck Roast
- Location: Neck area. Tougher cut, but becomes tender when slow-cooked; perfect for pot roasts.
- Hindquarter (Hind Leg) Steak
- Location: Back part of the deer, above the hock. Can be divided into various cuts; suitable for grilling or roasting.
How to Prepare A Perfect Venison Steak
To start cooking perfect venison steaks, there are a few essential steps for preparation that you should follow. We are following three basic steps: thawing, seasoning & drying.
- Thaw the steaks: If your venison steaks are frozen, it's important to thaw them properly before cooking. I usually place them in the refrigerator overnight to slowly thaw. I like to set the steak on a paper towel to absorb any blood or juices as it thaws.
- Trim: If the steak has any silver skin or connective tissue, place it on a cutting board and use a sharp knife to remove as much as possible. Same goes for any areas of freezer burn.
- Season the steaks: Before cooking, I like to season my venison steaks generously. A simple mixture of a little salt, black pepper, and garlic powder works great. You can also add your favorite herbs or spices to enhance the flavor. Make sure to season both sides of the steaks evenly.
- Marinate if desired: While venison is inherently tasty, marinating the steaks can add extra flavor and tenderize the meat. Let the steaks marinate in the refrigerator for at least 30 minutes or up to overnight, depending on your time constraints.
- Bring the steaks to room temperature: Take the steaks out of the refrigerator and let them sit for about 30 minutes on the kitchen counter. This ensures even cooking and helps to retain moisture.
- Preheat the cooking surface: Whether you're grilling, pan-searing, or using a cast-iron skillet, preheating is crucial for achieving that perfect sear. Heat your cooking surface on medium-high heat until it reaches the desired temperature.
- Pat the steaks dry: Just before cooking, make sure to pat the outside of the meat dry with a paper towel. This removes any excess moisture and allows for a better sear.
Marinating the Venison Steaks
To enhance the flavor and tenderness of your venison steaks, marinating is key. I like to start by preparing a simple marinade using ingredients that complement the meat's natural flavor.
My All-Purpose Venison Marinade includes olive oil, soy sauce, minced garlic, and a touch of honey for a hint of sweetness. I also included a few easy ideas that will help inspire you to make the tastiest marinades!
- Option 1: In a bowl, combine ¼ cup of olive oil, 2 tablespoons of soy sauce, 2 cloves of minced garlic, and 1 tablespoon of honey.
- Option 2: My second favorite marinade is made with fresh garden herbs and is made with ¼ cup olive oil, 2 minced garlic cloves, fresh herbs like rosemary or thyme, salt, pepper, and a splash of Worcestershire sauce. Pick the one that sounds best to you!
- Whisk the marinade ingredients together until well combined.
- Place the venison steaks in a Ziploc bag and pour the marinade over them.
- Seal the bag and gently massage the marinade into the steaks, ensuring they are fully coated.
- Place the bag in the refrigerator and let the steaks marinate for at least 30 minutes, 3 hours is better for maximum flavor. You can also let the meat soak overnight.
Choosing the Right Cooking Method
When it comes to cooking venison steaks, choosing the right cooking method is crucial to ensure that the meat is cooked to perfection. Here are some options to consider:
- Grilling: Grilling venison steaks is a popular choice for many. The direct heat from the grill helps to sear the meat and lock in the flavors, resulting in a juicy and delicious steak. Make sure to preheat the grill and cook the steaks over high heat for a few minutes on each side to achieve a medium-rare or medium doneness.
- Pan-Searing: Pan-searing is another excellent method for cooking venison steaks. Heat a well-seasoned cast-iron skillet or a heavy-bottomed pan over high heat, and sear the steaks for a few minutes on each side. The cast iron skillet method allows for a beautiful crust to form on the outside while keeping the inside tender and juicy.
- Roasting: Roasting the venison steaks in the oven is a great option if you prefer a more hands-off approach. Preheat the oven to the desired temperature and place the steaks on a baking sheet or in a roasting pan. Cook the steaks for the recommended time, depending on the thickness, to achieve the desired level of doneness.
- Slow Cooking: Slow cooking is ideal for tougher cuts of venison steak. This method involves cooking the meat at a low temperature for an extended period, allowing the connective tissues to break down and resulting in tender and flavorful steaks. Consider using a slow cooker or braising the steaks in a flavorful liquid for the best results.
How do you grill venison steaks?
Grilling delicious deer steak is a fantastic way to bring out the natural flavors and create tasty results. Choose the right cut and prepare it as explained above.
- Preheat the grill: It's essential to preheat your grill for about 10-15 minutes on high heat. This ensures even cooking and helps create those beautiful grill marks.
- Oil the grill grates: To prevent sticking, I like to lightly brush the grill grates with oil just before placing the steaks on it. This also adds a nice sear to the meat.
- Grill over high heat: Place the marinated venison steaks on the hot grill, directly over the high heat zone. Cook for about 3-4 minutes per side for medium-rare, flipping only once. Use a meat thermometer to check the internal temperature for desired doneness—120-130°F for medium-rare and 145°F (63°C) for medium. For reference, the steaks in my pictures were cooked to medium rare, per our preference.
- Let it rest: Once cooked to perfection, remove the venison steaks from the grill and let them rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a tender and flavorful steak.
- Serve and enjoy: Slice the grilled venison steaks against the grain and serve them hot. Sometimes we will top the hot steak with a ½ tablespoon of herbed butter to make a simple pan sauce with almost zero effort.
Pan-searing Venison Steaks Like a Pro
Pan-searing venison steaks in a cast iron pan is my favorite way to create a tasty steak without a gamey flavor. Again, choose your cut of meat, season it and let it come to temperature as described above. Here's how I pan sear steaks:
- Preheat the pan: A well-heated pan is crucial for achieving a beautiful sear on the steaks. I like to use a heavy-bottomed skillet or cast-iron pan for even heat distribution.
- Add oil or butter: To prevent the steaks from sticking to the pan, I add a small amount of oil or butter. I prefer using oil with a high smoke point like canola or vegetable oil.
- Sear the steaks: Once the pan is hot and the oil or butter is sizzling, carefully place the seasoned venison steaks in the pan. I usually cook most foods on medium heat, but these steaks need medium high. Let them cook undisturbed for about 3-4 minutes on each side. This will help develop a nice crust and seal in the juices.
- Test for doneness: To ensure the steaks are cooked to your desired level of doneness, use the touch test or a meat thermometer.
- Let it rest: After pan-searing, it's crucial to let the venison steaks rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in tender venison steaks and flavorful final dish.
- Serve and enjoy: Once adequately rested, slice the venison steaks against the grain and serve them with your favorite accompaniments. Whether it's a side of roasted vegetables or a creamy potato gratin, these pan-seared venison steaks are a true delight!
Oven-baking Venison Steaks for an Elegant Meal
We don't use this method as often, but it is a simple and time saving way to cook wild venison. your cut of meat, and I like to use thicker steaks, sliced venison roasts or other substantial pieces of meat for this method. Thaw, prep and season.
- Preheat the oven: I start by preheating the oven to 400°F (200°C). This high temperature helps sear the steaks and lock in their natural juices.
- Season the steaks: I generously season the venison steaks with salt, pepper, and any other desired spices or herbs. This step adds flavor and enhances the taste of the meat.
- Sear the steaks: In a hot cast iron skillet, I sear the steaks on both sides for about 2 minutes. This gives them a beautiful brown crust and a depth of flavor.
- Transfer to a baking dish: Once seared, I transfer the steaks to a baking dish. I make sure to leave some space between each steak to allow for even cooking.
- Bake: I place the baking dish in the preheated oven the cook time is around 8-10 minutes, depending on the thickness of the steaks and desired doneness.
- Rest and serve: Once cooked to perfection, I remove the steaks from the oven and let them rest for a few minutes.
Recipe
How to Cook Venison Steaks
Equipment
- grill, pan or oven dish
Ingredients
- 1½ pounds venison steaks
- 1 All-Purpose Venison Marinade
- salt & pepper to taste
Instructions
The day before
- Unwrap the steaks and discard their packaging. Place the steaks in a baking dish and set them on a paper towel. Any blood or juices will be soaked up with the paper towel as the meat defrosts in the refrigerator overnight.
Prepare the steak
- If the steak has any silver skin or connective tissue, place it on a cutting board and use a sharp knife to remove as much as possible. Same goes for any areas of freezer burn.
- Before cooking, I like to season my venison steaks generously. A simple mixture of a little salt, black pepper, and garlic powder works great. You can also add your favorite herbs or spices to enhance the flavor. Make sure to season both sides of the steaks evenly. While venison is inherently tasty, marinating the steaks can add extra flavor and tenderize the meat. Let the steaks marinate in the refrigerator for at least 30 minutes or up to overnight, depending on your time constraints.
- Take the steaks out of the refrigerator and let them sit for about 30 minutes on the kitchen counter. This ensures even cooking and helps to retain moisture.
- Whether you're grilling, pan-searing, or using a cast-iron skillet, preheating is crucial for achieving that perfect sear. Heat your cooking surface on medium-high heat until it reaches the desired temperature.
- Just before cooking, make sure to pat the outside of the meat dry with a paper towel. This removes any excess moisture and allows for a better sear. DO NOT RINSE the steaks.
Cook using desired method (see tips below)
- Place the steaks on the grill or in the pan and cook for about 4-6 minutes per side depending on thickness. Do not over-cook the steaks! Use a digital read thermometer to test for an internal temperature of 120-130℉ for a rare plus/medium-rare steak.
Notes
CHOOSING THE RIGHT COOKING METHOD
When it comes to cooking venison steaks, choosing the right cooking method is crucial to ensure that the meat is cooked to perfection. Here are some options to consider:- Grilling: Grilling venison steaks is a popular choice for many. The direct heat from the grill helps to sear the meat and lock in the flavors, resulting in a juicy and delicious steak. Make sure to preheat the grill and cook the steaks over high heat for a few minutes on each side to achieve a medium-rare or medium doneness.
- Pan-Searing: Pan-searing is another excellent method for cooking venison steaks. Heat a well-seasoned cast-iron skillet or a heavy-bottomed pan over high heat, and sear the steaks for a few minutes on each side. The cast iron skillet method allows for a beautiful crust to form on the outside while keeping the inside tender and juicy.
- Roasting: Roasting the venison steaks in the oven is a great option if you prefer a more hands-off approach. Preheat the oven to the desired temperature and place the steaks on a baking sheet or in a roasting pan. Cook the steaks for the recommended time, depending on the thickness, to achieve the desired level of doneness.
- Slow Cooking: Slow cooking is ideal for tougher cuts of venison steak. This method involves cooking the meat at a low temperature for an extended period, allowing the connective tissues to break down and resulting in tender and flavorful steaks. Consider using a slow cooker or braising the steaks in a flavorful liquid for the best results.
Nutrition
Here are a few of the most popular wild game recipes on my site
Alright, friend! I hope this was helpful and inspired you to thaw out some steaks and get cooking this weekend! And I know if you have steaks, you probably also have some ground meat, too. I rounded up my top venison recipes to help you out!
- Smoked Venison Summer Sausage: This continues to be my most popular pin on pinterest, month after month! It's a crowd-pleaser for sure! My husband made this recipe after almost 15 years of testing dozens of batches. It's fool proof.
- Juicy Venison Burgers: I know, everyone likes to throw around the term "best," but this one is legit. And we're using bacon, so you know it's a good choice for your picky fam!
- Breakfast casserole: Just like grandma made, this is hearty and packed full of protein. We've got eggs, venison sausage (we love to use wild turkey), potatoes, cheese and it is perfect for meal prepping.
- Goulash: Yep, another grandma-inspired recipe. I grew up eating this weekly, and when we got married I swapped the beef for ground elk or deer. It's very simple, fast and makes a great leftover.
- Homemade Hamburger Helper: Did someone say grandma recipe? Anotha one (please say that in a DJ Khaled voice). It's better than the boxed version and can be customized to your taste. Add chopped bell peppers and diced onion if you aren't cooking for picky eaters!
Carrie
We just made this tonight. It turned out perfect. We has a venison tenderloin from a deer this past fall. I always smoke them, but wanted something different. The whole family loved it! Thank you for sharing.
Meg
Hi Carrie! I'm so glad you liked it. I agree, smoked tenderloin is delicious. Thanks for leaving a review!
- Meg