Description
A succulent venison steak marinated with oregano and garlic, expertly cooked for a flavorful, healthy meal.
Ingredients
- 2 large venison steaks, about ¾ inch thick
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1½ teaspoons garlic powder
- 2½ teaspoons dried oregano
Instructions
- Pat the steaks dry with paper towels and rub 1 tablespoon of olive oil over each steak.
- In a small bowl, mix sea salt, ground black pepper, garlic powder, and dried oregano.
- Coat the steaks on all sides with the seasoning mix, using all of it.
- Return the seasoned steaks to the fridge for 30 minutes before cooking.
- Remove steaks from fridge and let sit at room temperature for 30 minutes.
- In a cast iron pan, heat 1 tablespoon of olive oil over medium heat until hot.
- Place the steaks in the pan and cook for 4 minutes uncovered.
- Flip the steaks and cook for an additional 3-4 minutes.
- Remove the steaks from the pan and tent with aluminum foil. Allow them to rest for at least 5 minutes before serving.
Notes
For the best results, use a digital meat thermometer. Aim for an internal temperature of 130°F for medium-rare. Avoid overcooking to prevent dryness.