Venison Steak
Cast iron high heat 2-3 min/side.
Extremely lean — needs fast, hot sear. Past medium-rare it becomes shoe leather. Stovetop’s speed is critical.
Step-by-Step
1. Pull from fridge 20 min early.
2. Pat very dry.
3. Season simply — salt, pepper, juniper or rosemary.
4. Very hot pan + oil.
5. Sear 2-3 min/side — FAST.
6. Pull at 120-125°F. Med-rare is the MAX or it's shoe leather.
7. Rest 5 min. Slice thin.
Size & Portion Guide
Backstrap/loin (thin, 3/4 inch): 2 min/side.
Standard steak (1 inch): 2-3 min/side.
Thick roast cuts: reverse sear at 275°F to 115°F then sear.
Stew meat: braise 2+ hrs at 325°F instead.
Venison goes from perfect to ruined in 30 seconds — watch it like a hawk.
Reverse sear 275°F to 115°F.
Don't Have Cast Iron?
Carbon steel is best. Any hot pan works since venison cooks so fast. Don't use nonstick — you need the highest possible heat.
Pro Tip
Med-rare or nothing. Past that it’s dry, tough, and gamey.