How to Cook Venison Steaks
Learn how to cook juicy, tender venison steaks using our favorite reverse sear method on the pellet grill. Includes easy instructions for grilling and pan-searing, too!
Equipment
- grill, pan or oven dish
- pellet grill
- tongs
Ingredients
- 1½ pounds venison steaks
- 1 tablespoon olive oil
- pepper to taste
- salt to taste
- garlic powder to taste
Optional All-Purpose Venison Marinade
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ lemon large
- ¼ cup red wine vinegar
- 3 cloves garlic
- 1 tablespoon dijon mustard
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
Instructions
Prepare the Venison Steaks
- Thaw the steaks. If frozen, thaw the venison steaks in the refrigerator overnight or until completely thawed.
- Trim the meat. Use a sharp knife to remove any silver skin, tough connective tissue, or freezer-burned areas.
- Season the steaks. Rub both sides lightly with olive oil, then season with salt, black pepper, and garlic powder. If using a marinade, refrigerate the steaks in the marinade for at least 30 minutes, preferably about 2 hours. Pat dry before cooking.
Optional Marinade Instructions
- Prepare the meat by removing any connective tissue or silver skin. Slice it to desired pieces or leave whole. If leaving in large pieces, poke several holes in the meat using a fork to allow the marinade to penetrate. Peel and mince the garlic. If using fresh herbs, finely chop. Combine all ingredients but the meat in a large bowl and mix thoroughly. Let the meat marinate for 30 minutes or up to 2 hours in the refrigerator.
Aaron's Pellet Grill Reverse Sear Method
- Preheat the pellet grill. Set the grill to 200°F.
- Cook the venison steaks. Place the seasoned steaks directly on the grill grates. Cook until the internal temperature reaches 100°F, checking the thickest part with an instant-read thermometer.
- Increase the heat. Remove the steaks while increasing the grill temperature to 350–400°F.
- Sear the steaks. Return the venison to the hot grill and sear for approximately 1–2 minutes per side, or until a browned crust develops and the steaks reach your desired internal temperature. Aaron typically cooks ours to approximately 135°F.
- Rest and serve. Transfer the steaks to a cutting board, tent loosely with foil, and rest for 5–10 minutes before slicing against the grain.
Notes
How to Grill Venison Steaks Without a Pellet Grill
Preheat a gas or charcoal grill over medium-high to high heat for 10–15 minutes. Clean and lightly oil the grill grates, then add the seasoned or marinated venison steaks. Grill for approximately 3–4 minutes per side, depending on thickness, checking the internal temperature with a meat thermometer. Rest for 5–10 minutes before slicing.
How to Pan Sear Venison Steaks
Heat a cast iron skillet over medium-high heat and add a small amount of avocado oil or ghee. Add the seasoned venison steaks and sear for approximately 3–4 minutes per side, depending on thickness. For extra flavor, add butter, garlic, and fresh herbs during the last minute or two and spoon the melted butter over the steaks. Check the internal temperature with a meat thermometer, then rest for 5–10 minutes before slicing.
Tips for Tender Venison Steaks
- Backstrap, tenderloin, and other tender cuts work especially well with these methods.
- Use an instant-read thermometer instead of relying on cooking time alone.
- Venison is naturally lean and can become dry when overcooked.
- Slice the cooked steaks against the grain for the most tender results.
- Marinating is optional. Tender cuts are delicious with just salt, pepper, and garlic powder.
Nutrition
Calories: 422kcalCarbohydrates: 3gProtein: 52gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 134mgSodium: 726mgPotassium: 737mgFiber: 1gSugar: 1gVitamin A: 81IUVitamin C: 14mgCalcium: 23mgIron: 7mg
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