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Grilled venison steak sliced on a board

Grilled Venison Steak

Tender, juicy venison steak marinated and seared hot, then cooked to a perfect medium-rare. The lean, flavorful way to enjoy deer steak without it drying out.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 4 venison steaks (backstrap or loin) about 6 oz each
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tsp fresh rosemary chopped
  • 1 tsp salt to taste
  • 2 tbsp butter for basting

Method
 

  1. Whisk the olive oil, garlic, balsamic vinegar, soy sauce, rosemary, and salt. Marinate the venison 2 to 4 hours in the fridge.
  2. Take the steaks out 30 minutes before cooking and pat them dry.
  3. Sear on a hot grill or cast-iron pan 2 to 3 minutes per side, basting with butter, until the internal temperature reaches 130 to 135°F for medium-rare.
  4. Rest the steaks 5 to 10 minutes, then slice against the grain and serve.

Notes

Venison is very lean, so it is best cooked no more than medium-rare to medium (130-140°F) or it turns dry and tough. A marinade tenderizes and adds moisture. Slice thin against the grain for the most tender bite.