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.
Venison Backstrap Medallions (1.5-inch thick)
1.5-inch backstrap medallions, silverskin removed, dry-brined 30 min at room temperature
cast-iron Timer
Set for 8 mins @ High Heat (Flip at 3m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 1.5 lbs venison backstrap dry and season generously with salt and pepper. Drizzle with olive oil.
Sear in a screaming-hot cast iron skillet for 3 minutes per side until a deep brown crust forms.
Add butter, crushed garlic, rosemary, and thyme; baste the steaks for 1 to 2 minutes. Pull at 130°F.
Rest 5 minutes before slicing against the grain. Carry-over brings internal temp to 145°F.
Step-by-Step Guided Instructions
Pat 1.5 lbs venison backstrap completely dry with paper towels. If the backstrap is one long piece, cut it into 4 equal medallions about 1.5 inches thick. Season generously on all sides with 1 tsp kosher salt and 1/2 tsp black pepper. Drizzle with 1 tbsp olive oil and rub it in.
Venison is extremely lean so every bit of surface moisture needs to be removed for a proper sear. Wet venison steams and turns gray.
Heat a cast iron skillet over high heat until oil shimmers and just begins to smoke. Place medallions in the pan and sear undisturbed for 3 minutes until a dark crust forms. Flip and sear the other side for 2 to 3 minutes.
Venison cooks much faster than beef because it is so lean. Do not walk away from the pan.
Reduce heat to medium-high. Add 2 tbsp butter, 3 crushed garlic cloves, 2 sprigs rosemary, and 2 sprigs thyme. Tilt the pan and spoon the foaming herb butter over the steaks for 1 to 2 minutes. Pull when internal temp hits 130°F.
The butter baste adds the fat that venison naturally lacks, keeping the meat juicy and adding incredible flavor.
Transfer steaks to a cutting board and spoon herb butter over them. Rest for 5 minutes. Internal temperature will carry from 130°F to 145°F during rest. Slice against the grain and serve.
Venison goes from perfect to overcooked very fast. Medium-rare to medium is the sweet spot. Past that it gets tough and livery.
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.
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.
- Mashed potatoes with gravy
- Roasted root vegetables
- Sauteed mushrooms
Venison is best served fresh. If needed, gently reheat in a 300°F (149°C) oven for 5 minutes. Do not microwave.