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

Close-up of tender, sliced venison steak served on a rustic plate with mashed potatoes and garnished with fresh rosemary and a sprinkle of salt. The warm, hearty meal is set against a dark, textured background.

Venison has an incredible depth of flavor, making it a standout protein for everything from juicy venison burgers to rich venison bolognese. But steak? That’s where venison truly shines. When cooked right, venison steak rivals the best cuts of beef. It's tender, rich, and absolutely delicious.

How to Cook Venison Steak Like a Pro

Close-up of tender, sliced venison steak garnished with fresh rosemary. The plate is sprinkled with salt, with a rustic, dark background that enhances the rich textures of the dish.

Venison is leaner than beef, which means it requires a few key techniques to keep it tender and juicy. Follow these essential tips for restaurant-quality venison steak every time:

Marinate or Dry-Brine: Venison benefits from a good marinade or dry-brining to enhance flavor and tenderness.

Room Temperature Before Cooking: Let the steak sit at room temperature for 30 minutes before cooking to ensure even doneness.

Medium-Rare is Best: Cook to 117°F for the most tender, flavorful steak (venison overcooks fast!).

Rest Before Slicing: Let the steak rest for 10 minutes after cooking to lock in juices.

Use a Hot Grill or Cast Iron: Searing at 450°F to 500°F gives you that perfect crust while keeping the inside tender.

Ingredients for the Best Venison Steak Marinade

Close-up of tender, marinated venison steaks garnished with rosemary and thyme, accompanied by garlic and lemon wedges on a wooden cutting board. The soft, warm lighting enhances the rustic feel of the ingredients, showcasing the freshness and quality of the steak.

For juicy, tender venison steak, this savory, flavor-packed marinade is the key:

Venison Steaks – Ideal cuts: hindquarter, backstrap medallions, tenderloin, or flank steak (at least 1 inch thick).

Olive Oil – Helps seal in moisture.

Lemon Juice – Brightens and naturally tenderizes the meat.

Red Wine Vinegar – Softens muscle fibers and eliminates any gamey flavor.

Soy Sauce & Worcestershire Sauce – Umami-packed flavor boosters.

Steak Seasonings – Garlic, salt, black pepper, Italian seasoning, smoked paprika.

Butter – Melts over the hot steak for richness and depth.

Step-by-Step: How to Cook the Perfect Venison Steak

Close-up of venison steaks marinating in a glass bowl with olive oil, garlic, lemon, and a blend of fresh herbs like thyme and rosemary. The rustic scene includes a wooden cutting board and soft natural lighting, enhancing the tender, flavorful preparation of the meat.

1. Make the Marinade

In a bowl or zip-top bag, whisk together olive oil, lemon juice, red wine vinegar, soy sauce, Worcestershire sauce, garlic, salt, pepper, Italian seasoning, and smoked paprika.

2. Marinate the Venison

Place steaks in the marinade, ensuring full coverage. Refrigerate for at least 3 hours, or overnight for deeper flavor.

3. Prep for Cooking

Preheat your grill to 450°F-500°F or heat a cast iron skillet over medium-high heat.
Remove steaks 30 minutes before cooking.
Pat dry to remove excess marinade (this helps with a good sear).

4. Sear to Perfection

Cook steaks for 4-5 minutes per side, flipping once, until internal temp reaches 117°F for medium-rare.
Add butter during the last minute for extra richness.

5. Rest & Serve

Let steaks rest for 10 minutes before slicing. Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Venison Steak FAQs

What is the best way to tenderize venison steak?
Marinating with acidic ingredients (like lemon juice, vinegar, or buttermilk) helps break down muscle fibers for a softer, more tender bite.

How do I know when venison steak is done?

For perfectly cooked venison, use a meat thermometer:

Rare: 110°F
Medium-Rare: 117°F-125°F (best for venison)
Medium: 130°F
Well-Done: 140°F+ (not recommended—venison dries out quickly!)

Why is my venison steak tough?

Most often, it’s overcooked. Venison is extremely lean, so it needs to be cooked fast and hot or low and slow to maintain tenderness.

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📖 Recipe

Serves 4

Perfectly Marinated Venison Steak (Tender, Juicy, and Flavorful)

Name: Perfectly Marinated Venison Steak (Tender, Juicy, and Flavorful)
Prep time: 10 min
Cook time: 10 min
Total time: 3 h 20 min
Yield: 4
Cuisine: American
Ingredients: 4 Venison Steaks (about 1 inch thick); 1/2 cup Olive Oil; 1/4 cup Lemon Juice; 2 tablespoon Red Wine Vinegar; 1/4 cup Worcestershire Sauce; 1/3 cup Soy Sauce; 1 tablespoon Garlic, Minced; 2 tablespoon Italian Seasoning; 1/2 teaspoon Black Pepper; 1 teaspoon Salt; 1/4 teaspoon Smoked Paprika; 2 tablespoon Butter

Prep Time: 10 minutes

Cook Time: 10 minutes

Marinating Time: 3 hours

Total Time: 3 hours 20 minutes

This marinated venison steak is tender, juicy, and packed with flavor. A simple yet flavorful marinade enhances the natural taste of venison while keeping it moist and delicious. Perfect for grilling or pan-searing, this recipe ensures a beautifully seared crust with a melt-in-your-mouth interior. Serve it with your favorite sides for a restaurant-quality meal at home!

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

Marinating Time: For the best flavor and tenderness, marinate the venison for at least 3 hours, but overnight is ideal.

Internal Temperature: Venison is best enjoyed medium-rare at 117°F to 125°F. Overcooking can make it tough.

Resting is Key: Let the steaks rest for at least 10 minutes after cooking to allow the juices to redistribute, keeping the meat tender and juicy.

Cooking Methods: This recipe works well on a grill, cast iron skillet, or even under the broiler if needed.

Butter for Extra Flavor: Topping the hot steaks with butter or compound butter enhances the flavor and adds richness.

Side Pairings: Serve with roasted vegetables, mashed potatoes, grilled asparagus, or a simple fresh salad for a well-rounded meal.

Nutrition Information:

Yield:

Serving Size:

6 Oz Steak
Amount Per Serving: Calories: 589Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 160mgSodium: 2034mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 56g

Nutrition information may not be accurate.

Perfect Marinated Venison Steaks | How to Cook Deer Steak

How to Cook Venison Steak Like a Pro

Ingredients for the Best Venison Steak Marinade