Perfect Cast Iron Venison Steak – Pan-Seared & Juicy

Pan-Seared Venison Steak with Garlic Herb Butter

No grill? No problem! This pan-seared venison steak is cooked in a cast iron skillet for a perfect crust and juicy interior. Topped with garlic herb butter, it’s an easy and delicious way to enjoy venison any time of year.

Ingredients:

For the Venison Steaks:

• 2 venison steaks (6-8 oz each)
• 2 tbsp olive oil
• 1 tbsp First Strike Fish & Wildgame Seasoning (or salt & pepper)
• ½ tsp smoked paprika
• ½ tsp garlic powder

For the Garlic Herb Butter:

• 4 tbsp unsalted butter, softened
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• ½ tsp lemon zest (optional)

Instructions:

Prep the Steaks:

• Pat the venison steaks dry and rub them with olive oil.
• Season generously with First Strike Fish & Wildgame Seasoning, smoked paprika, and garlic powder.
• Let them sit at room temperature for 30 minutes before cooking.

Make the Garlic Herb Butter:

• Mix softened butter with garlic, parsley, thyme, and lemon zest.
• Form into a small log using plastic wrap and refrigerate until firm.

Heat the Cast Iron Skillet:

• Place a cast iron skillet over medium-high heat and let it get very hot (about 5 minutes).
• Add 1 tbsp olive oil and swirl to coat the pan.

Sear the Steaks:

• Place the venison steaks in the skillet and do not move them for 2-3 minutes.
• Flip and cook for another 2-3 minutes until the internal temperature reaches 130-135°F (for medium-rare).

Baste with Butter:

• Reduce heat to low and add a tablespoon of garlic herb butter to the skillet.
• Tilt the pan and use a spoon to baste the steak with melted butter for 30 seconds.

Rest & Serve:

• Remove the steaks from the skillet and let them rest for 5 minutes.
• Slice against the grain and serve with additional garlic herb butter on top.

Cooking Tips & Advice:

• Get the pan screaming hot – a hot skillet ensures a great crust without overcooking the inside.
• Don’t overcook – venison dries out quickly, so aim for medium-rare (130-135°F).
• Use a meat thermometer – venison is lean, and timing can vary. A thermometer prevents overcooking.
• Basting = flavor – spooning the butter over the steaks adds richness and prevents dryness.

Extra Flavor & Pairing Ideas:

• Serve with roasted Brussels sprouts, mashed sweet potatoes, or wild rice.
• Add a smoky kick with Fire In The Hole Spicy All-Purpose Seasoning.
• Pair with a bold red wine like Malbec or a smooth whiskey.

FAQ:

Q: Can I cook venison steaks to medium?
A: It’s possible, but venison is best medium-rare. If cooking to medium, baste with butter frequently to keep it juicy.

Q: How do I reduce the gamey taste?
A: Soaking the steaks in buttermilk for a few hours before cooking helps mellow strong flavors.

Q: Can I use butter instead of oil to sear?
A: Butter burns quickly at high heat, so start with oil for searing and finish with butter for basting.

Call to Action:

Try this cast iron venison steak and let us know how it turned out! Tag @BurnPitBBQ on Instagram and show off your wild game skills!