Make a delicious venison steak with a tender, juicy interior and a perfectly seared crust. This easy recipe and helpful tips will ensure your venison steak turns out amazing every time.

If you’ve ever wondered how to make a venison steak that’s tender and juicy with a perfect seared crust, you’re in the right place. Venison is a fantastic alternative to beef, offering a unique flavor that’s both hearty and satisfying.

Why We Love Venison

Venison is one of our favorite meats to cook. It’s not just about the taste—it’s also about the quick and easy recipes we can create with it. Some of our go-to venison dishes include juicy venison burgers, flavorful venison tacos, and of course, this delicious venison steak recipe. Each of these recipes highlights how versatile venison can be, providing you with a range of options for different meals.

Venison steak, in particular, holds a special place in my heart. It’s incredibly simple to prepare, and with the right techniques, it can turn out absolutely amazing. The key is knowing how to cook venison properly—unlike beef, venison requires careful seasoning and precise cooking to bring out its best flavors.

Tips for Cooking the Best Venison Steak

Cooking venison steak is straightforward, but a few key tips will ensure you get the best results:

Marinate or Season Well: Venison benefits greatly from a good marinade or seasoning. This not only adds flavor but also helps tenderize the meat.

Bring to Room Temperature: Before cooking, let the steak come to room temperature. This step helps prevent overcooking and ensures even heat distribution.

Cook to Medium-Rare or Rare: Aim to cook venison steak to medium-rare or rare (around 117°F). Overcooking will lead to a tougher texture.

Rest the Meat: Allow the steak to rest after cooking. This helps redistribute the juices and keeps the steak tender.

Use Thick Cuts: Opt for steaks that are at least one inch thick. Thicker steaks cook more evenly and are more flavorful.

Marinated Venison Steak Recipe

Ingredients:

Venison Steak: Hindquarter cuts, backstrap medallions, tenderloin, or flank steak, about 1 inch thick.

Olive Oil: Works best, but any neutral oil is fine.

Lemon Juice: Adds brightness and helps tenderize the meat.

Soy Sauce & Worcestershire Sauce: For depth of flavor.

Steak Seasonings: Freshly minced garlic, salt, black pepper, Italian seasoning, smoked paprika, and parsley.

Red Wine Vinegar: Another acid to help tenderize and reduce gamey flavors.

Butter: To top the steak for added richness. Plain or compound butter works great.

Instructions:

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 the steaks to the marinade. Let them marinate for at least 3 hours, or overnight for a deeper flavor.

Bring to Room Temperature: Remove the steaks from the marinade 30 minutes before cooking. Pat them dry with paper towels 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 the steaks for about 5 minutes per side, or until the internal temperature reaches 117°F. Avoid overcooking to prevent chewiness.

Rest the Steak: Transfer the cooked steaks to a plate, top with butter, and let them rest for at least 10 minutes. This helps the juices redistribute and enhances flavor.

Serve: Slice and serve with your favorite sides, such as southern-style green beans, grilled potatoes, smoked corn on the cob, or smoked mac and cheese.

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.

More Venison Recipes You’ll Love:

• Venison Enchiladas
• Venison Bolognese
• The Best Venison Stew Recipe
• The Best Hearty Venison Chili Recipe