Should You Cover Venison Steaks While Cooking In Cast Iron?

Choosing the Right Temperature

When cooking venison steaks in a cast-iron skillet, it’s essential to set the right temperature. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). To achieve this, preheat your oven to 400°F (200°C). If cooking on the stovetop, use a medium-low heat and ensure the pan is at the right temperature before adding the steak.

Preparing the Pan

To ensure the pan is ready for cooking, heat it over medium-high heat for 5-7 minutes. This will create a crispy crust on the pan, which helps to sear the venison. Once the pan is hot, add a small amount of oil or fat to prevent sticking. You can also add a sprinkle of seasoning to the pan for extra flavor.

Cooking and Basting

Once the pan is hot and the venison is added, cook for 3-4 minutes per side for a 1-inch thick steak. After flipping the steak, cover the pan with a lid or foil to trap the heat and promote even cooking. After 3-4 minutes, remove the lid or foil and add a pat of butter to the top of the steak. Use a spoon to baste the butter over the steak, ensuring it’s evenly coated. This step adds extra flavor and helps to keep the steak moist.