Quick Answer
A cast iron skillet is ideal for cooking venison steaks because it retains heat evenly, allowing for a perfect medium rare, and its seasoning provides a non-stick surface that prevents the delicate meat from sticking and falling apart.
Choosing the Right Cast Iron Skillet
When selecting a cast iron skillet for venison cooking, look for a 12-inch skillet with a thickness of at least 3/8 inch. This size and thickness provide even heat distribution and a large enough surface area to cook multiple steaks simultaneously. A seasoned cast iron skillet is essential, as it prevents the meat from sticking and promotes browning.
Cooking the Venison Steaks with Reverse Sear
For a perfect medium rare, cook your venison steaks using the reverse sear method. Preheat your oven to 300°F (150°C) and cook the steaks for 20-25 minutes, or until they reach an internal temperature of 120°F (49°C) for medium rare. Remove the steaks from the oven and let them cool for 5 minutes before searing them in a hot cast iron skillet with 2 tablespoons of butter for 1-2 minutes on each side.
Searing with Butter Baste
After removing the steaks from the oven, increase the temperature of your cast iron skillet to 450°F (232°C). Add 2 tablespoons of unsalted butter to the skillet and let it melt. Place the steaks in the skillet and sear them for 1-2 minutes on each side, or until they develop a nice crust. The butter baste adds flavor and keeps the meat moist. Use a thermometer to ensure the internal temperature of the steaks reaches 130°F (54°C) for medium rare.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.