There aren't many foods better than these easy-grilled venison steaks. This venison recipe is full of great flavors while remaining one of the best comfort food classics. So, the next time hunting season comes around, save those backstraps so you can cook up this recipe for the whole family to enjoy.
- Mouth tender deer steaks with a savory flavor that's perfect any time of year
- Perfect venison steak that pairs nicely with a side of mashed potatoes and cabernet sauvignon
- Dietary Features: gluten-free, nut-free, and dairy-free options. Naturally Paleo and Keto friendly.
Why You Will Love This Recipe
This steak recipe is everything you love about the flavor of venison with the most mouthwatering, soft, buttery texture.
This simple recipe is easy to follow, uses only a few ingredients, and is the best way to grill your nutritious game meat this hunting season.
Paired with red wine, like cabernet sauvignon, and a side of mashed potatoes and a side salad or green beans, this classic deer meat recipe will blow away your taste buds and leave you feeling full and satisfied.
What could be better on a cold winter day? If you enjoy deer meat recipes, you are in the right place!
Culinary venison has come a long way in the past few years, and this new recipe is no exception.
In this post, you will find the recipe in the recipe card below, expert Chef tips for making the best steak, and our fully answered FAQs. Enjoy!
- Savory Venison Seasoning Rub: If you haven't created this recipe already, check it out here! This rub is perfect for any venison steak recipe. It contains simple ingredients like ground black pepper, garlic powder, and herbs. If you have extra, you can save it next time in an airtight container.
- Venison backstrap: This cut of red meat has a delicious flavor and is perfect for this recipe. Remember, this cut of meat has very low-fat content, so don't overcook it!
- Step 1 - If you haven't already, prepare the savory venison seasoning rub.
- Step 2 - Trim the silverskin off of the steaks. Cut the steaks as needed.
- Step 3 - Preheat a grill to medium heat. Safely oil the grill with your choice of grill spray or an oiled towel or brush.
- Step 4 - Coat the raw steak with savory venison seasoning. Let sit for 5 minutes.
- Step 5 - Place the steak on the hot grill. Cook for 2.5 minutes per side, more or less for your desired doneness and thickness of the steak. I recommend pulling the meat off the grill once a temperature of 125°F is reached.
- Step 6 -Once cooked, wrap the steak tightly in aluminum foil. Set aside to rest at room temperature for at least 10 minutes before slicing.
- Step 7 -Optional: add fresh herbs like rosemary and thyme and butter or compound butter to the foil pack.
- Step 8 -Slice, serve and enjoy.
It is best to enjoy this recipe immediately. If necessary, store in the refrigerator for up to 4 days and in the freezer for three months.
Notes and Expert Tips
- Make sure to clean your grill before using it. Turn up the heat to high if using a gas grill. If using a charcoal grill, ensure that the coals are bright orange. Get the grates hot, then clean them. Use paper towels or a grill brush to apply oil with a high smoke point (like canola oil or vegetable oil). Please don't use too much as it can be quite flammable. However, this will combat the meat from sticking.
- Make sure to check the internal temperature of the venison meat. Use a meat thermometer (a digital thermometer works the best) and take the temperature in the middle of the steak. The temperature should read 125 degrees F for medium-rare. Remember, wild game meats are typically very lean meat, so you don't want to overcook them.
Frequently Asked Questions
You should be all set as long as you follow what's in this post. What's nice about this recipe is that it's straightforward to follow and 100% beginner-friendly.
You can cook the steak in a large cast-iron skillet or large frying pan over the stove.
To lower the carcinogenic exposure, I recommended grilling on medium-high heat and looking for light grill marks.
Backstrap and tenderloin are the best for grilling because of their tenderness. However, any steaks you or your butcher cut are great for the grill, sirloin steaks are another favorite. Just consider that some muscles work harder than others and can affect tenderness. Some steaks that are not as tender would easily be remedied by slicing the steak thinner before serving and also making sure to slice against the grain of the meat.
If you properly process and care for your meat, there isn't a gamey taste. It's more of a natural flavor, like the subtle difference between grass-fed and grain-fed beef. The biggest thing I can stress is not to overcook your steak, and this advice carries to any meat you choose to grill. The natural flavor is mild, but if you're a fan of condiments, you can always add a little Worcestershire sauce, homemade steak sauce or even some bleu cheese crumbles for serving. Garnish with fresh herbs as desired.
I recommended garlic bread! The salty and savory flavor enhances the tender steak. Add a side of veggies for a complete meal.
Get More Easy Venison Recipes
Easy Grilled Venison Steak
- 1 teaspoon savory venison seasoning rub
- 1 pound venison backstrap
- If you havent already, prepare the savory venison seasoning rub.
- Trim the silverskin off of the steaks. Cut the steaks as needed.
- Preheat a grill to medium heat. Safely oil the grill with your choice of grill spray or an oiled towel or brush.
- Coat the raw steak with savory venison seasoning. Let sit for 5 minutes.
- Place the steak on the hot grill. Cook for 2.5 minites per side, more or less for your desrired doneness and thickness of the steak. I recommend pulling the meat off the grill once a temperature of 125°F is reached.
- Once cooked, wrap the steak tightly in aluminum foil. Set aside to rest at room temperature for at least 10 minutes before slicing.
- Optional: add fresh herbs like rosemary and thyme and butter or compound butter to the foil pack.
- Slice, serve and enjoy.