Description
A savory and juicy venison steak recipe that captures the essence of a cozy steakhouse experience, perfect for gatherings.
Ingredients
- 2 pounds venison backstraps
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 1 teaspoon thyme
- 4 tablespoons butter
- 8-10 garlic cloves, cut in thirds
- Fresh rosemary (optional)
- Salt, to taste
Instructions
- Bring venison backstraps to room temperature for 30-60 minutes.
- Butterfly the steaks by cutting them in half and patting them dry.
- Generously salt both sides of the steaks.
- In a small bowl, combine black pepper, mustard powder, and thyme.
- Heat a cast iron skillet over medium heat until it starts smoking.
- Increase heat to medium-high and add the steaks to the pan without overlapping. Cook for about 3 minutes, then flip and cook for another 3 minutes.
- Add butter, spices, and garlic cloves to the pan, allowing the butter to melt while mixing in the spices.
- Use a spoon to baste the steaks with the buttery mixture and turn every few minutes.
- Check the doneness using a meat thermometer (aim for 145°F for rare, 160°F for medium, or 170°F for well done).
- Once cooked to your liking, remove the steaks and let them rest for 10 minutes. Optionally, top with fresh rosemary before serving.
Notes
Invest in a good quality meat thermometer for accuracy. Let the venison rest to make for a juicier bite.