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Meal Instructions
Specimen #0091·CAST IRON·Easy

Cast Iron Venison Steak

Butter-basted venison backstrap seared screaming hot in cast iron for a lean, rich, wild-game steak that rivals any ribeye on the table.

Cook temp
HIGH HEAT
Total time
13m
FLIP AT
3m
Serves
4
PULL AT
145°F
Ingredients
1.5 lbs Venison Backstrap
2 tbsp Unsalted Butter
3 cloves Garlic Cloves — crushed
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
1 tbsp Olive Oil
1 tsp Kosher Salt
1/2 tsp Black Pepper
Equipment
Cast Iron Skillet
Meat Thermometer
Tongs
DirectionsGet to the point
1Pat 1.5 lbs venison backstrap dry and season generously with salt and pepper. Drizzle with olive oil.
2Sear in a screaming-hot cast iron skillet for 3 minutes per side until a deep brown crust forms.
3Add butter, crushed garlic, rosemary, and thyme; baste the steaks for 1 to 2 minutes. Pull at 130°F.
4Rest 5 minutes before slicing against the grain. Carry-over brings internal temp to 145°F.
Dad pro tip

If you or a buddy hunts, this is the recipe that makes venison taste incredible. The secret is treating it like a premium lean steak, not a tough cut. High heat, fast sear, butter baste, and do not cook it past medium. Most people who say they do not like venison have only had overcooked venison.

Kid adjustment

Slice extra thin against the grain and serve with a familiar sauce like A1 or barbecue. The mild flavor of backstrap is the easiest way to introduce kids to game meat.

Reheat

Venison is best served fresh. If needed, gently reheat in a 300°F (149°C) oven for 5 minutes. Do not microwave.

BASIS: Lodge 12-inch cast iron skillet over high heat; ThermoWorks instant-read verification to 130°F pull temp for medium-rare carry-over to 145°F.280 kcal · 42g protein · 1g carbs · 12g fat
USDA FoodData Central #174332
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