Quick Answer
The best seasoning methods for venison steak involve a combination of dry and wet marinades, using ingredients like salt, pepper, garlic, and herbs, and employing techniques like reverse sear and butter baste to enhance flavor and texture.
Dry Marinade Basics
To season venison steaks effectively, you need to start with a dry marinade. Mix together 2 tablespoons of kosher salt, 1 tablespoon of black pepper, and 1 tablespoon of granulated sugar. Rub this mixture all over the venison steaks, making sure to coat them evenly. Let the steaks sit in the refrigerator for 2-4 hours or overnight to allow the seasonings to penetrate deeply.
Wet Marinade and Acid
For a wet marinade, combine 1/4 cup of olive oil, 2 cloves of minced garlic, and 1 tablespoon of chopped fresh herbs like thyme or rosemary in a bowl. Add 2 tablespoons of red wine vinegar or lemon juice to the mixture to provide acidity and help break down the proteins in the venison. Place the venison steaks in a zip-top plastic bag or a shallow dish, pour the wet marinade over them, and refrigerate for 2-4 hours or overnight.
Reverse Sear and Butter Baste
To cook the venison steaks, use a reverse sear technique. Preheat your oven to 200°F (90°C) and place the steaks on a rack set over a rimmed baking sheet. Cook the steaks in the oven for 10-15 minutes or until they reach an internal temperature of 100°F (38°C). Remove the steaks from the oven and sear them in a hot skillet with 2 tablespoons of butter for 1-2 minutes per side. This will create a crispy crust on the outside while locking in the juices and flavors.
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