Learn how to cook the perfect venison steak with a tender, juicy interior and a beautifully seared crust. This easy-to-follow recipe and expert tips will help you master cooking venison every time.

Venison has a unique flavor profile that stands out in any dish. Whether it's in juicy venison burgers, flavorful venison tacos, or this perfectly seared steak recipe, venison proves itself to be a versatile and tasty option for any meal.
We especially love how quickly and easily venison can be transformed into a gourmet dish, making it a staple in our kitchen.
Venison steak is a flavorful, lean alternative to traditional beef steaks, and when cooked properly, it can be just as tender and juicy. Whether you're preparing it for a weeknight dinner or a special occasion, knowing how to properly season and cook venison will make it an unforgettable dish. Follow these simple tips and the marinade recipe to ensure a perfect steak every time.
Tips for Cooking the Best Venison Steak

Achieving the perfect venison steak requires a few simple but important steps. Here’s how to get it just right:
Marinate or Season Well: Venison benefits from a good marinade or seasoning. This helps enhance the flavor and tenderize the meat.
Bring to Room Temperature: Allow the steak to rest outside the fridge for about 30 minutes before cooking. This ensures even cooking and helps prevent overcooking.
Cook to Medium-Rare or Rare: Venison steak is best enjoyed medium-rare to rare, with an internal temperature of 117°F. Overcooking can make it tough.
Rest the Meat: Let the steak rest for 10 minutes after cooking. This allows the juices to redistribute, keeping the meat tender.
Use Thick Cuts: Opt for steaks that are at least 1 inch thick to ensure even cooking and maximum flavor.
Ingredients for The Best Marinated Venison Steak

Venison Steak: 1-inch thick cuts such as hindquarter, backstrap medallions, tenderloin, or flank steak
Olive Oil: For marinating.
Lemon Juice: Adds brightness and tenderizes.
Soy Sauce & Worcestershire Sauce: Adds depth of flavor.
Steak Seasonings: Fresh garlic, salt, pepper, Italian seasoning, smoked paprika.
Red Wine Vinegar: Tenderizes and reduces any gamey flavors.
Butter: For richness, either plain or compound butter.
Make It

Make the Marinade: In a shallow bowl or zip-top bag, combine olive oil, lemon juice, red wine vinegar, soy sauce, Worcestershire sauce, garlic, salt, pepper, Italian seasoning, paprika, and parsley.
Marinate: Add venison steaks to the marinade, making sure they are fully coated. Let marinate for at least 3 hours or overnight for deeper flavor.
Bring to Room Temperature: Remove steaks from the marinade 30 minutes before cooking. Pat them dry to remove excess moisture.
Preheat the Grill or Pan: Heat your grill to medium-high (450°F to 500°F), or preheat a cast iron skillet over medium heat.
Cook the Steak: Grill or sear steaks for about 5 minutes per side, until the internal temperature reaches 117°F. Avoid overcooking.
Rest the Steak: Let the steaks rest for at least 10 minutes before serving. Top with butter for extra richness.
Serve: Slice and enjoy with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
If you try this venison steak recipe, I’d love to hear your thoughts and questions in the comments below. Feel free to give this post a five-star rating if you found it helpful! And don’t forget to share your perfectly juicy venison steaks with me on Instagram @therusticelk.
Venison Recipes to Try Next:
- Venison Enchiladas
- Venison Bolognese
- The Best Venison Stew Recipe
- The Best Hearty Venison Chili Recipe
📖 Recipe

Perfect Venison Steak Recipe
This Perfect Venison Steak recipe delivers tender, juicy steaks with a perfect sear. With a rich, hearty flavor and a quick prep time, it’s an ideal choice for any meal. Learn how to marinate, cook, and serve venison steak to perfection.
Ingredients
- 4 Venison Steaks (about 1 inch thick)
- ½ cup Olive Oil
- ¼ cup Lemon Juice
- 2 tablespoon Red Wine Vinegar
- ¼ cup Worcestershire Sauce
- ⅓ cup Soy Sauce
- 1 tablespoon Garlic, Minced
- 2 tablespoon Italian Seasoning
- ½ teaspoon Black Pepper
- 1 teaspoon Salt
- ¼ teaspoon Smoked Paprika
- 2 tablespoon Butter
Instructions
- Prepare the Marinade: In a shallow bowl or zip-top bag, combine olive oil, lemon juice, soy sauce, Worcestershire sauce, garlic, salt, black pepper, Italian seasoning, smoked paprika, and red wine vinegar.
- Marinate the Steaks: Add the venison steaks to the marinade and toss to coat evenly. Cover and refrigerate for at least 3 hours, or overnight for a deeper flavor.
- Bring to Room Temperature: Remove the steaks from the marinade about 30 minutes before cooking. Pat them dry with paper towels to remove excess moisture.
- Preheat Grill or Pan: Heat your grill to medium-high (450°F to 500°F) or preheat a cast iron skillet over medium-high heat.
- Cook the Steaks: Grill or sear the steaks for about 5 minutes per side, or until the internal temperature reaches 117°F for medium-rare. Adjust the cooking time depending on your preferred level of doneness.
- Rest the Steaks: Transfer the cooked steaks to a plate and top with butter, if desired. Let the steaks rest for 10 minutes to allow the juices to redistribute.
Notes
Nutrition Information:
Yield:
4Serving Size:
6 Oz SteakAmount Per Serving: Calories: 589Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 160mgSodium: 2034mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 56g
Nutrition information may not be accurate.
NickB says
Nice simple recipe. I assume in Step 5, you mean to say “discard the marinade” not the actual venison steaks “them”.
Danielle McCoy says
Glad you enjoyed them. Thank you for pointing that out. I'm going to fix that LOL.
Claire says
May I pan fry, bake or broil these?
Not able to grill now. I was given a few frozen Venison sirloin steaks, that's how they were described. I've never had Venison before, so I thought marinating would be best choice. I'm sorta lost. Any suggestions as to how to prepare w/o grilling?
Danielle McCoy says
You can pan-fry them! Just be sure you don't overcook them, venison is incredibly tough when overcooked so only cook them to rare-medium rare about 120°F to 135°F.
Ryan Wagner says
Step 5…I’m not going to discard the steaks after removing them from the marinade. I’m sure that was a typo.
Danielle McCoy says
LOL thank you for catching that, Ryan! I've had this recipe published for years, updated and reviewed, etc and no one has ever noticed it. I fixed it ;).
Rosslyn says
When you say venison 'steak' which part of the animal are you referring to please?
Danielle McCoy says
You can cut steaks from various places on a deer, just like a cow. Backstraps, which are the loins that run on either side of the spine, can be cut into steaks or medallions, the hind quarter has plenty of places to cut off round steaks as well. That's where most of our "steak" comes from... the backstraps and hind quarters.
Cheryl says
I wasn’t too fond of eating venison until I tried this recipe. The marinade gives the steak a wonderful flavor. This is definitely my go to recipe with venison.
Danielle McCoy says
So glad you like it Cheryl!
Denise says
I used your recipe and the venison steaks turned out great thanks to the marinade.
Danielle McCoy says
Thank you so much for sharing! I'm so glad to hear the marinade worked well and that you enjoyed the venison steaks. 😊 It's always wonderful to know when a recipe turns out just right.