Quick Answer
For beginners, the best venison steak recipes are those that require minimal preparation and focus on showcasing the natural flavor of the meat. Two essential techniques are reverse searing for even cooking and a butter baste for added flavor and moisture. A cast iron skillet is ideal for cooking venison steaks.
Preparing the Venison Steak
To start, select a tender cut of venison such as a backstrap or tenderloin. Trim any excess fat or connective tissue, and season the steak with a mixture of salt, pepper, and your choice of herbs (such as thyme or rosemary). Use a cast iron skillet over medium-high heat, and sear the steak for 2-3 minutes per side, or until a nice crust forms.
Reverse Searing for Medium Rare
After searing the steak, remove it from the skillet and place it in a preheated oven set to 130°F (54°C). Cook the steak in the oven for 8-12 minutes, or until it reaches your desired level of doneness. For medium rare, the internal temperature should be 130-135°F (54-57°C). Use a meat thermometer to ensure accurate temperature readings.
Butter Baste for Added Flavor
While the steak is cooking in the oven, melt a tablespoon of butter in the cast iron skillet over low heat. Once the butter is melted, add a pinch of salt and a sprinkle of your choice of herbs. Brush the butter mixture over the steak during the last 2-3 minutes of cooking for added flavor and moisture. Remove the steak from the oven and let it rest for 5-10 minutes before slicing and serving.
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