Description
Rich and tender venison steaks paired with aromatic garlic butter and herbs, perfect for creating warm memories around the table.
Ingredients
- 450 g venison tenderloin steaks, sliced 2–2.5 cm thick
- 60 ml unsalted butter
- 3 cloves garlic, minced
- 13 g light brown sugar
- 1 teaspoon ground rosemary
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch of chili flakes
Instructions
- Allow venison steaks to stand at room temperature for approximately 30 minutes prior to grilling.
- Melt butter in a skillet over low heat, add minced garlic, and cook, stirring occasionally, until the garlic begins to brown lightly.
- Remove the skillet from heat. Stir in brown sugar, ground rosemary, kosher salt, black pepper, and chili flakes until the sugar dissolves fully.
- Pierce steaks with a meat fork or the tip of a sharp knife to tenderize.
- Pour the prepared garlic herb butter mixture evenly over both sides of the steaks.
- Prepare a grill to approximately 150°C, incorporating hickory or oak wood if a smoky flavor is desired.
- Place steaks, buttered side up, over indirect heat on the grill. Cover and cook for 7–8 minutes without flipping.
- Use a meat thermometer to check internal temperature; continue to cook until steaks register 52°C for rare to medium-rare.
- Remove steaks from the grill and allow to rest for 10 minutes. Slice thinly before serving.
Notes
Consider brining the venison steaks beforehand to enhance moisture retention. Experiment with additional herbs for personalized flavors.