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
- 500°F
- 260°C · preheat
- Total time
- 13 min
- 5 prep · 8 cook · 5 rest
- Flip at
- 3 min
- of 8 min cook
- Pull at
- 145°F
- USDA safe minimum
Cast Iron Seared VENISON Backstraps · Hunt to Eat
Michael Cravens shows how to sear seasoned venison backstrap medallions in cast iron and baste with herb butter to medium-rare.
- Target //Cook at High Heat for 13 mins (flip at 3 mins).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 1 1/2 lbsVenison Backstrap
- 2 tbspUnsalted Butter
- 3 clovesGarlic Cloves, crushed
- 2 sprigsFresh Rosemary
- 2 sprigsFresh Thyme
- 1 tbspOlive Oil
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
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Get to the point
- 1
Pat 1.5 lbs venison backstrap dry and season generously with salt and pepper. Drizzle with olive oil.
- 2
Sear in a screaming-hot cast iron skillet for 3 minutes per side until a deep brown crust forms.
- 3
Add butter, crushed garlic, rosemary, and thyme; baste the steaks for 1 to 2 minutes. Pull at 130°F.
- 4
Rest 5 minutes before slicing against the grain. Carry-over brings internal temp to 145°F.
Step by step
Tap a step to cross it offPrep the Backstrap
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.
WhyVenison is extremely lean so every bit of surface moisture needs to be removed for a proper sear. Wet venison steams and turns gray.
Screaming Hot Sear
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.
WhyVenison cooks much faster than beef because it is so lean. Do not walk away from the pan.
Butter Baste
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.
WhyThe butter baste adds the fat that venison naturally lacks, keeping the meat juicy and adding incredible flavor.
Rest & Slice
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.
WhyVenison goes from perfect to overcooked very fast. Medium-rare to medium is the sweet spot. Past that it gets tough and livery.
- 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 & toddler 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.
- Serve with
- Mashed potatoes with gravy · Roasted root vegetables · Sauteed mushrooms
- Reheating
- Venison is best served fresh. If needed, gently reheat in a 300°F (149°C) oven for 5 minutes. Do not microwave.
- Calories
- 280
- Protein
- 42 g
- Carbs
- 1 g
- Fat
- 12 g
Nutrition source: USDA FoodData Central #174332. Cook-time 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.
Frequently Asked Questions
How do you reheat leftover cast iron venison steak without ruining the texture?
Venison is best served fresh. If needed, gently reheat in a 300°F (149°C) oven for 5 minutes. Do not microwave.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Mashed potatoes with gravy, Roasted root vegetables, Sauteed mushrooms.