Description
Transform a simple cut of venison loin into a flavorful, tender dish using a cast iron skillet, enhancing its natural flavors and creating a savory crust.
Ingredients
- 2 pounds venison loin, about 2 inches thick
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon canola oil
- 2 tablespoons butter
- 3 garlic cloves, smashed
- 1 sprig of fresh thyme
Instructions
- Tenderize the venison loin using a Jaccard meat tenderizer.
- Pat the meat dry with paper towels, then let it sit at room temperature for approximately 30 minutes.
- Season both sides of the steak generously with salt and black pepper.
- Preheat the oven to 450 degrees F and place a large cast iron skillet in the oven for about 5 minutes.
- Carefully remove the hot skillet and place it on a stovetop burner set to medium-high heat.
- Add the canola oil to the skillet and swirl to coat the pan, then place the venison steak in the skillet.
- Let the steak sizzle for about 2 minutes, then flip it and cook for another 2 minutes.
- Add the butter, garlic, and thyme to the skillet, then transfer it to the oven.
- After 3 minutes, check the internal temperature aiming for 125 to 130 degrees for medium-rare.
- Remove the steak, tent with foil, and let it rest for 5 to 10 minutes before slicing and serving.
Notes
Always allow your skillet to reach a smoking point before adding the venison for optimal flavor. Resting the steak post-cooking is crucial for juicy, flavorful slices.