How to Cook Venison Steaks
How to cook a juicy venison steak by grilling, pan-searing or oven roasting. Three simple steps: thaw, season & cook! So easy!
Equipment
- grill, pan or oven dish
Ingredients
- 1½ pounds venison steaks
- 1 tablespoon olive oil
- 1 All-Purpose Venison Marinade optional
- 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 per the method recommendations. 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
Aaron’s Pellet Grill Reverse Sear Method
- Preheat grill to 200°F.
- Season the steaks by rubbing with olive oil, then season both sides with salt, pepper and garlic powder.
- Place steaks directly on the grates and cook until they reach an internal temperature of 100°F.
- Crank the grill heat to 350–400°F. Return steaks and sear 1–2 minutes per side until a beautiful crust forms and the internal temps reach 135°F, or your desired doneness.
- Tent loosely with foil and rest for 5–10 minutes before slicing.
- 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.
- 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.
- 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—135°F (57°C) 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.
- 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.
- 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.
- To prevent the steaks from sticking to the pan, add a small amount of oil or butter.
- 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 depending on thickness. This will help develop a nice crust and seal in the juices.
- To ensure the steaks are cooked to your desired level of doneness, use the touch test or a meat thermometer. For medium-rare, aim for the internal temperature of the steaks to read 130-135°F (54-57°C).
- 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.
- 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 always a hit!
Nutrition
Calories: 255kcalProtein: 51gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 134mgSodium: 97mgPotassium: 677mgCalcium: 10mgIron: 7mg
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