Venison Steak

Are you looking for the perfect Venison Steak recipe? This easy grilling recipe makes a flavorful and delicious meal on the grill. The tender venison is basted with toasted garlic and herb butter, then 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 Delicious Venison Steaks

• Venison Tenderloin or Back Straps
• Butter
• Fresh Garlic
• Rosemary
• Brown Sugar
• Salt & Pepper
• Chili Flakes

How To Grill Venison Steaks

1. Set venison steaks out to come to room temperature about 30 minutes before grilling. Pat dry with paper towels.
2. Make the toasted garlic butter by adding butter to a skillet over low heat.
3. 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.
4. Stir until brown sugar is dissolved.
5. Use a large fork  to pierce the steaks all over to tenderize.
6. Spoon butter mixture over the top of each steak.
7. Prepare a grill fire to about 300° with hickory or oak for the best smoke flavor.
8. Place steaks over indirect fire and close the grill lid.
9. Cook for about 7 – 10 minutes and check the steaks with a digital thermometer.
10. Do not flip the steaks, continue to cook until internal temperature reaches about 125°.
11. Remove from grill and allow steaks to rest 10 minutes before slicing and serving.

Internal Temperatures for Venison Steak

• Rare:  130°
• Medium Rare: 140°
• Medium: 155°

Another favorite is these Venison Chops that are marinated and quickly grilled to juicy perfection. A gourmet tasting recipe that is so simple to make at home.

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Great 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.
• For the best results do not overcook venison. This ensures the most tender venison steaks and they are more flavorful served rare or medium rare.
• Allow the steaks to rest 10 minutes before slicing. As the meat rests, it allows the juices to absorb back into the meat instead of running out onto your cutting board. Juice equals flavor. It’s going to smell amazing and it’s hard to wait but the results are a good venison steak that will get you a five star review.
• Slice the venison steaks thin, across the grain for the most tender bites. These simple steps 
• Venison is much more lean than beef steaks 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.

Best Side Dishes for Wild Game Recipes

• Try our garlic rosemary potatoes, grilled corn on the cob and garlic bread with a juicy steak for a delicious dinner that everyone will love. These easy sides go with any cut of venison and can be grilled at the same time as the meat cooks.
• This Whiskey Steak Sauce adds another layer of delicious flavor to grilled steaks and is really quick to put together.

Grill Tip

Did you know the best way to clean grill grates is using a ball of aluminum foil? Use your grill tongs and scrape the hot grill with the aluminum foil. The grates come clean easily and you can cook the best steak ever.

We have a whole family of avid 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!

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Print Recipe

4.50 from 10 votes

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!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Venison

Cuisine: American

Keyword: deer steak, how to cook deer steak, how to cook juicy venison, how to grill venison, venison

Servings: 4 servings

Calories: 408kcal

Author: Milisa

Ingredients

• 1 pound venison tenderloin steaks cut into 3/4 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

Serving: 1g | Calories: 408kcal | Carbohydrates: 4g | Protein: 41g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 180mg | Sodium: 708mg | Sugar: 3g

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