Grilled Venison Steaks

Grilled Venison Steaks

  • Course

    Main

  • Serves

    4
Chef’s notes

If you’re a big game hunter, you should know how to grill a venison steak. First off, it’s important to know that wild red meat can cook faster than beef because it’s leaner. In order to get consistently juicy and tender steaks, you should try using a meat thermometer until you develop a knack for judging a steak’s doneness based on other cues.

Here are three of my favorite ways to do wild game steaks. The first is just a simple salt-and-pepper seasoning. The second uses a Cajun-style rub that gives the meat a nice kick. The third is for marinated steaks, which are a bit more time ­consuming but totally worth the effort.

If you’ve got a lot of meat in the freezer, it’s fun to cook a couple of steaks using each method and then let your friends and family choose their favorite.

Ingredients

Salt and Pepper Seasoning

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil for brushing

Cajun Rub

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • Kosher salt
  • Freshly cracked black pepper
  • 1 recipe Cajun Dry Rub (see below)
  • Vegetable oil for brushing

Mix in a small bowl

  • 5 tbsp. paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. kosher salt
  • 2 tbsp. freshly ground black pepper
  • 2 tsp. cayenne pepper
  • 1 tsp. red pepper flakes

Spicy Orange Marinade

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • 1 recipe Spicy Orange Steak Marinade (see below)
  • Vegetable oil for brushing
  • Kosher salt
  • Freshly ground black pepper

Combine in a Blender

  • 1 tsp. orange zest
  • 1/2 cup orange juice
  • 4 tbsp. olive oil
  • 6 cloves garlic
  • 2 tbsp. red pepper flakes
  • 2 tbsp. fresh oregano leaves (or 1 tsp dried oregano)
  • 2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • Blend until smooth

Preparation

Salt and Pepper Preparation

Season the steaks liberally on both sides with salt and pepper.

Cajun Rub Preparation

Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.

Marinade Preparation

Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.

To Grill

  1. With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
  2. As with all grilling, let the grill do the work. Don’t move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
  3. Use an instant-read thermometer to tell you when they’re done: insert the thermometer horizontally into the steaks from the shorter side.
  4. Remove the steaks from the grill at 125° for medium rare and 130° for medium.
  5. Set aside to rest for 10 minutes before serving.
Chef’s notes

If you’re a big game hunter, you should know how to grill a venison steak. First off, it’s important to know that wild red meat can cook faster than beef because it’s leaner. In order to get consistently juicy and tender steaks, you should try using a meat thermometer until you develop a knack for judging a steak’s doneness based on other cues.

Here are three of my favorite ways to do wild game steaks. The first is just a simple salt-and-pepper seasoning. The second uses a Cajun-style rub that gives the meat a nice kick. The third is for marinated steaks, which are a bit more time ­consuming but totally worth the effort.

If you’ve got a lot of meat in the freezer, it’s fun to cook a couple of steaks using each method and then let your friends and family choose their favorite.

Ingredients

Salt and Pepper Seasoning

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil for brushing

Cajun Rub

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • Kosher salt
  • Freshly cracked black pepper
  • 1 recipe Cajun Dry Rub (see below)
  • Vegetable oil for brushing

Mix in a small bowl

  • 5 tbsp. paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. kosher salt
  • 2 tbsp. freshly ground black pepper
  • 2 tsp. cayenne pepper
  • 1 tsp. red pepper flakes

Spicy Orange Marinade

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • 1 recipe Spicy Orange Steak Marinade (see below)
  • Vegetable oil for brushing
  • Kosher salt
  • Freshly ground black pepper

Combine in a Blender

  • 1 tsp. orange zest
  • 1/2 cup orange juice
  • 4 tbsp. olive oil
  • 6 cloves garlic
  • 2 tbsp. red pepper flakes
  • 2 tbsp. fresh oregano leaves (or 1 tsp dried oregano)
  • 2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • Blend until smooth

Preparation

Salt and Pepper Preparation

Season the steaks liberally on both sides with salt and pepper.

Cajun Rub Preparation

Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.

Marinade Preparation

Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.

To Grill

  1. With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
  2. As with all grilling, let the grill do the work. Don’t move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
  3. Use an instant-read thermometer to tell you when they’re done: insert the thermometer horizontally into the steaks from the shorter side.
  4. Remove the steaks from the grill at 125° for medium rare and 130° for medium.
  5. Set aside to rest for 10 minutes before serving.
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Grilled Venison Steaks

Recipe by: Steven Rinella
Grilled Venison Steaks
  • Course

    Main

  • Serves

    4
Chef’s notes

If you’re a big game hunter, you should know how to grill a venison steak. First off, it’s important to know that wild red meat can cook faster than beef because it’s leaner. In order to get consistently juicy and tender steaks, you should try using a meat thermometer until you develop a knack for judging a steak’s doneness based on other cues.

Here are three of my favorite ways to do wild game steaks. The first is just a simple salt-and-pepper seasoning. The second uses a Cajun-style rub that gives the meat a nice kick. The third is for marinated steaks, which are a bit more time ­consuming but totally worth the effort.

If you’ve got a lot of meat in the freezer, it’s fun to cook a couple of steaks using each method and then let your friends and family choose their favorite.

Ingredients

Salt and Pepper Seasoning

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil for brushing

Cajun Rub

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • Kosher salt
  • Freshly cracked black pepper
  • 1 recipe Cajun Dry Rub (see below)
  • Vegetable oil for brushing

Mix in a small bowl

  • 5 tbsp. paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. kosher salt
  • 2 tbsp. freshly ground black pepper
  • 2 tsp. cayenne pepper
  • 1 tsp. red pepper flakes

Spicy Orange Marinade

  • 4 sirloin steaks, cut 3/4-1 inch thick
  • 1 recipe Spicy Orange Steak Marinade (see below)
  • Vegetable oil for brushing
  • Kosher salt
  • Freshly ground black pepper

Combine in a Blender

  • 1 tsp. orange zest
  • 1/2 cup orange juice
  • 4 tbsp. olive oil
  • 6 cloves garlic
  • 2 tbsp. red pepper flakes
  • 2 tbsp. fresh oregano leaves (or 1 tsp dried oregano)
  • 2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • Blend until smooth

Preparation

Salt and Pepper Preparation

Season the steaks liberally on both sides with salt and pepper.

Cajun Rub Preparation

Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.

Marinade Preparation

Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.

To Grill

  1. With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
  2. As with all grilling, let the grill do the work. Don’t move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
  3. Use an instant-read thermometer to tell you when they’re done: insert the thermometer horizontally into the steaks from the shorter side.
  4. Remove the steaks from the grill at 125° for medium rare and 130° for medium.
  5. Set aside to rest for 10 minutes before serving.