Venison Steaks Recipe
Venison Steaks Recipe made with venison steaks, all-purpose venison marinade, sea salt, fresh ground pepper, and optional lemon for serving.
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Servings: 4
Ingredients
- 1 1/2 lb venison steaks at least 1 inch thick
- 1/2 c all-purpose venison marinade or acidic marinade of choice
- Sea salt to taste
- Fresh ground black pepper to taste
- Olive oil optional, for grilling if not using an oil-based marinade
- Fresh lemon wedges optional, for serving
Instructions
Prepare the steaks.
- Remove the venison steaks from their packaging. Place them on a plate or in a bowl lined with paper towels to absorb excess moisture and old blood.
Marinate the steaks.
- Place the venison steaks in a zip-top bag or a covered bowl. Pour the marinade over the steaks and ensure all pieces are fully coated.
Refrigerate.
- Cover and refrigerate the steaks for at least 3 hours, or up to overnight for a more tender texture and fuller flavor.
Bring to room temperature.
- Remove the steaks from the marinade and allow them to rest at room temperature for 20 to 30 minutes before cooking.
Dry the steaks.
- Pat the steaks dry with paper towels, wiping away excess marinade. Do not rinse the steaks.
Season the steaks.
- If the steaks were not marinated, pat them very dry and season generously with sea salt and fresh ground black pepper. If desired, lightly drizzle with olive oil before grilling.
Optional tenderizing step.
- If desired, pierce the steaks lightly with a fork to further tenderize the meat.
Preheat the grill or pan.
- For grilling, preheat the grill to medium-high heat, approximately 450°F to 500°F. For stovetop cooking, preheat a well-seasoned cast-iron skillet over medium-high heat until very hot.
Cook the steaks.
- Place the steaks on the grill or in the hot skillet. Cook for 5 to 7 minutes per side, depending on steak thickness.
Check the internal temperature.
- Monitor the internal temperature closely. Remove the steaks from the heat when they reach 117°F to 125°F for rare-plus to medium-rare.
Rest the steaks.
- Transfer the steaks to a plate and allow them to rest for at least 10 minutes before slicing or serving.
Finish and serve.
- Season with additional sea salt or fresh ground black pepper, if desired. Add a light squeeze of fresh lemon before serving.
Notes
To make this Venison Steaks Recipe gluten free, use a certified gluten-free venison marinade or prepare a homemade gluten-free acidic marinade. Verify that all marinade ingredients, including Worcestershire sauce, soy sauce, vinegar, seasoning blends, broth, or spices, are labeled gluten free. Use gluten-free side dishes and avoid marinades containing wheat-based additives. Prepare the steaks with clean utensils, cookware, and grill surfaces to prevent cross-contact with gluten-containing foods.