Venison Steak makes a flavorful and delicious meal on the grill. Basted with toasted garlic and herb butter and grilled to perfection. Follow a few simple tips to make a juicy and delicious venison steak tonight!
I grew up eating venison cooked only one way - breaded and made into chicken fried steak. It was always delicious but I have to say grilling venison is the only way to go. It turns out so much more tender, juicy and delicious. Plus, you are going to love the toasted garlic butter seasoning!
Ingredients for Venison Steaks:
- Venison Tenderloin or Back Straps
- Butter
- Fresh Garlic
- Rosemary
- Brown Sugar
- Salt & Pepper
- Chili Flakes
How To Grill Venison Steaks:
- Set steaks out to come to room temperature about 30 minutes before grilling.
- Make the toasted garlic butter by adding butter to a skillet over low heat.
- Add minced garlic and cook until garlic just starts to brown. Remove from heat and stir in brown sugar, rosemary, salt, pepper and chili flakes.
- Stir until brown sugar is dissolved.
- Use a large fork to pierce the steaks all over to tenderize.
- Spoon butter mixture over venison steaks.
- Prepare a grill fire to about 300° with hickory or oak for the best smoke flavor.
- Place steaks over indirect fire and close the grill lid.
- Cook for about 7 - 10 minutes and check the steaks with a digital thermometer.
- Do not flip the steaks, continue to cook until internal temperature reaches about 125°.
- Remove from grill and allow steaks to rest 10 minutes before slicing and serving.
Temperatures for Venison Steak:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
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Tips for Juicy Venison Steaks:
Tenderize the steaks using a fork or tip of a knife. This will also help get the garlic butter down into the steak as it cooks.
Use a digital thermometer. to test for doneness. The most important tip is do not overcook venison. It will be the most tender and flavorful served rare or medium rare.
Allow the steaks to rest 10 minutes before slicing. This allows the juices to absorb back into the meat instead of running out onto your cutting board. Juice equals flavor. It's hard to wait but worthwhile!
Slice the venison steaks thin, across the grain for the most tender bites.
Venison is much more lean than beef and can be very dry and tough if it is not cooked properly. If you cook it properly, it can be very juicy and flavorful.
How to Store and Reheat:
Store grilled venison steaks in an airtight container or wrapped in plastic wrap in the refrigerator up to 3 days.
Reheat sliced steak in a skillet over medium heat with a pat of butter, turning to warm through about 4- 5 minutes.
What to Serve with Grilled Venison:
Serve garlic rosemary potatoes, grilled corn on the cob and garlic bread for a delicious dinner that everyone will love. This Whiskey Steak Sauce adds another layer of delicious flavor to grilled steaks and is really quick to put together.
More Venison Recipes to Try
Our most popular venison recipe! Everyone needs a simple deer sausage and this recipe has been a huge hit with everyone that tries it. An all natural recipe that you can feel good about feeding your family.
Venison pepperoni is a super simple recipe to make with ground venison. It's so flavorful and delicious plus it is all natural with no preservatives or curing agents.
Great for holiday entertaining and celebrations. This meat and cheese board is filled with our homemade venison sausages, smoked pork, smoked chicken and more.
A hearty and delicious pot pie filled with grilled venison steak, vegetables and an onion gravy.
We have a whole family of hunters and the venison tenderloin is always the special dinner that we look forward to every hunting season. Give this juicy and flavorful grilled venison steak recipe a try and let us know what you think!
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Venison Steaks
Venison Steaks make a flavorful and delicious meal on the grill. Basted with toasted garlic and herb butter and grilled to perfection. Follow a few simple tips to make a juicy and delicious venison steak tonight!
Ingredients
- 1 pound venison tenderloin steaks, cut into ¾ to 1 inch slices.
- ¼ cup butter
- 3 cloves minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon ground rosemary
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- pinch chili flakes
Instructions
Set steaks out to come to room temperature about 30 minutes before grilling.
Add butter to a skillet over low heat and add minced garlic. Stir occasionally and cook until garlic just starts to brown and becomes toasted.
Remove from heat, stir in brown sugar, rosemary, salt, pepper and chili flakes until sugar is dissolved.
Tenderize steaks with a large tined fork or the tip of a knife.
Pour garlic butter over steaks.
Prepare a grill fire to about 300° using hickory or oak for smoke flavor.
Place steaks - butter side up over indirect heat. Cook with the grill closed for about 7 - 8 minutes. Do not flip the steaks.
Check internal temperature with a meat thermometer and continue to cook until steaks reach 125°.
Remove from grill and allow to rest 10 minutes before slicing.
Slice steak thinly to serve.
Notes
Store leftover venison in an airtight container in the refrigerator up to 3 days.
Reheat sliced steak in a skillet with a pat of butter, cooking over medium heat, stirring until heated through.
Temperatures for Venison Steak:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 408Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 180mgSodium: 708mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 41g
Nutritional information is estimated and may not be accurate.
Tommy
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