Why Use A Meat Mallet On Venison Steaks?

Preparing the Meat for Cooking

When working with venison steaks, it’s essential to break down the connective tissues to achieve tender and juicy results. A meat mallet is a great tool for this task, as it helps to distribute the fibers evenly. This process, known as “pounding,” should be done with care to avoid tearing the meat. For optimal results, pound the venison steaks to a uniform thickness of about 1/4 inch or 6mm. This thickness ensures that the meat cooks consistently, and the reverse sear method can be applied more effectively.

Applying the Reverse Sear Method

The reverse sear method involves cooking the venison steaks low and slow before searing them at high heat. This technique allows for a precise control over the cooking temperature and results in a perfectly cooked medium rare. To cook the venison steaks using the reverse sear method, preheat a cast iron skillet or grill to 350°F (175°C). Cook the steaks for about 20-25 minutes or until they reach an internal temperature of 130°F (54°C). Then, increase the heat to high and sear the steaks for 1-2 minutes per side or until they reach the desired level of doneness.

Finishing with a Butter Baste

To enhance the flavor and juiciness of the venison steaks, a butter baste can be applied during the last minute of cooking. Mix together softened butter, chopped herbs, and a pinch of salt to create a flavorful basting sauce. Brush the sauce evenly over the steaks during the last minute of cooking, allowing the butter to melt and infuse the meat with its flavors. Season the steaks with a pinch of salt and pepper before serving, and enjoy the tender and flavorful venison steaks with a perfectly cooked medium rare.