Quick Answer
Cooking venison steak medium rare is generally safe as long as it's handled and cooked correctly. A medium rare venison steak should have an internal temperature of at least 130°F (54°C) to ensure food safety. However, it's essential to note that venison can be more prone to foodborne illness than beef due to its lean composition.
Understanding Venison’s Lean Composition
When it comes to cooking venison, its lean composition is a major factor to consider. Unlike beef, venison contains less marbling, which is the fatty tissue that helps retain moisture and protect against overcooking. This means that venison can dry out quickly if not cooked correctly, making it more susceptible to foodborne illness. To mitigate this risk, it’s crucial to handle and cook venison with care.
Reverse Sear Method
One effective method for cooking venison steak to medium rare is the reverse sear method. This involves searing the steak briefly in a hot skillet before finishing it in a low-temperature oven. To achieve the perfect medium rare, cook the steak in a preheated oven at 300°F (150°C) for 10-15 minutes, or until it reaches an internal temperature of 130°F (54°C). Remove the steak from the oven and let it rest for 5 minutes before serving.
Cast Iron Skillet and Butter Baste
For the initial sear, use a well-seasoned cast iron skillet over high heat. Add a small amount of oil to the skillet and sear the venison steak for 1-2 minutes per side, or until a nice crust forms. After searing, remove the steak from the skillet and place it on a wire rack set over a baking sheet. Brush the steak with melted butter and season with salt and pepper to enhance the flavor. This will not only add flavor but also help retain moisture in the steak.
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