Pan Seared Venison Steak with Garlic Herb Marinade

This is my go-to, never-fail venison steak recipe. It’s fast, flavorful, and easy to master. The simple herb marinade adds depth, while my pan searing technique creates a beautiful crust.

If you’re looking for more dinner ideas, check out my full collection of venison steak recipes. Or give my herb-crusted rack of venison a shot if you’re out to impress your guests.

This is one of my favorite ways to cook venison steaks indoors. My method keeps your deer steaks juicy and tender. You don’t need a grill, smoker or a fancy tool to poke holes in the meat. Just a heavy-bottomed pan (preferably cast iron) and a good heat source. The bright, earthy flavors come from fresh herbs, garlic, and a few pantry staples.

Step By Step Tips for Cooking Venison Steaks

Prep the Venison Steaks First

Prep the steaks before marinating: When you think of “prep work” in the kitchen, you might picture long, tedious tasks. But prepping venison steaks is a simple process and key for great results.

Here’s what you need to do:

1. Remove the silver skin. This is the most important step. Silver skin won’t break down from pan-searing. If left on, it’ll make the meat tough and chewy.
2. Trim any visible fat. Unlike beef, deer fat can often have a waxy, off-taste. Removing surface fat helps reduce any strong or off flavors.
3. Portion your steaks evenly. If your cuts are too thin or small, they’ll overcook before they have a chance to develop a proper sear.
4. Optional Butcher’s Twine. For a uniform-shaped steak, you can tie it at 2-inch intervals with butcher’s twine. This is a restaurant trick I learned years ago working at The Ocean Room.

Marinate the Steaks

This is an olive oil herb blend with basil, chives, parsley, rosemary, garlic, black pepper, and cracked juniper berries. It has a bright, woodsy flavor that doesn’t mask the flavor of the venison. Marinades season the surface; tenderness still comes from the cut and doneness. Below is how I prepare and use it.

1. Blend until smooth for even coating using a blender or food processor.
2. Place the steaks in a food-safe storage bag or a medium-sized glass container. Pour the marinade over the steaks. If using a bag, remove all of the air and then seal.
3. Marinate the steaks between 4 and 12 hours in the fridge. Turn the meat over once or twice if not fully covered. This will give you an even distribution.
4. Before cooking, wipe off the excess marinade. This will give you a better sear on the meat.

Looking for different flavor profiles? Check out my collection of rubs, brines, and marinades for venison.

Sear the Steaks Properly

Pan-searing venison is all about a dry meat surface and a hot, heavy-bottomed skillet (preferably cast iron).

Before you start

• Let the steaks sit at room temp 30–60 minutes for even cooking.
• Pat completely dry with paper towels. Moisture gives off steam and will ruin your chances of getting a properly seared steak.
• Wipe off any excess marinade. The high heat will scorch it.

Searing steps

1. Season the steaks with salt and black pepper.
2. Preheat the pan over medium-high until it just begins to smoke.
3. Add a thin film of high-smoke-point oil or clarified butter.
4. Lay steaks away from you to prevent splattering oil on your hands.
5. Cook on one side until a nice brown crust forms.
6. Flip and sear the other side of the meat.
7. Lower the heat to medium and cook to your preferred internal temperature. Flip as needed.

Pro tips for best results

• A dry exterior browns faster. Trying to obtain a crust on wet meat usually results in overcooking.
• Crowding the pan drops heat. Sear in batches if needed.
• When in doubt, use more oil in the pan. A dry pan will leave scorch marks on your steaks.

For more technique details, see my guide on How to Cook Venison Steaks.

Rest the Steaks

Because venison is a lean, wild meat, overcooking it results in dry, tough meat. Use an instant-read thermometer to accurately reach your target internal temperature. Resting the steaks once they are properly cooked is just as important. I like to rest my steaks for around 10 minutes before slicing across the grain. If you cut into the meat too soon, a lot of the natural juices from the meat will end up on your cutting board.

How to Serve

After resting the steaks and slicing against the grain, I like to season the slices with flaky sea salt and toasted black pepper. Finely chopped rosemary or browned butter poured over the steaks elevates the meal significantly as well.

Frequently Asked Questions

More Venison Steak Recipes

Below are some of my favorite venison recipes using backstraps.

• Fried Venison Steaks
• Venison medallions
• Venison backstrap with mushroom cream sauce
• Grilled Venison Backstrap
• Bacon wrapped venison backstrap

Lastly, if you make these pan seared deer steaks, be sure to leave a comment or tag me on Instagram @Larry__White! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.

Pan Seared Venison Steak with Garlic Herb Marinade

Author: Larry White

This venison steak recipe has a flavorful herb marinade that elevates the flavors of deer meat to a new level. I also included step-by-step tips for the best steak possible.

5 from 20 votes

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Style vension steaks

Prep Time20 minutes mins

Cook Time15 minutes mins

Marinade Time4 hours hrs

Servings: 4 People

Ingredients 

1x2x3x

For the Steaks

• ▢ 1 1/2 pounds venison loin, (portioned to fit into your pan)
• ▢ Kosher salt, to taste
• ▢ ground black pepper, to taste
• ▢ 2 tablespoons cooking oil, (for cooking the steaks)

For the Marinade

• ▢ 1/2 cup extra virgin olive oil
• ▢ 1/4 cup basil
• ▢ 1/4 cup chives, minced
• ▢ 1/4 cup parsley, chopped
• ▢ 2 tablespoons fresh rosemary, chopped
• ▢ 2 garlic cloves, peeled
• ▢ 6 juniper berries
• ▢ 1 tablespoon cracked black pepper

Instructions

Trim and Portion

• Remove the silverskin from the steaks. Cut into portions so that they fit into your pan. No shorter than 4 inches long.

Marinate the Steaks

• Add all of the marinade ingredients to a blender and blend until very smooth. Place the deer steaks and marinade into a small baking dish or a gallon plastic food-grade bag.
• Marinate the venison steaks for at least 4 hours and up to 12. If the marinade does not entirely cover the steaks, turn them a couple of times during the process.

Pan Sear the Steaks

• Remove the steaks from the refrigerator between 30 minutes and one hour before cooking.
• Wipe the marinade off the meat and season with a little salt and pepper.
• Heat a heavy-bottomed pan or cast-iron skillet over medium-high heat. Add the oil once the pan starts to smoke lightly.
• Sear the steaks on each side until a golden brown crust forms. Lower the heat to medium. Continue to cook until you reach your desired internal temperature.

Rest the Meat, Slice and Serve

• Remove the steaks from the pan and let them rest uncovered for 5 to 10 minutes. Slice against the grain. Season with flaky sea salt and cracked pepper if desired.

NOTES

• Marinade Tips: The herb marinade adds flavor, not tenderness. Marinate for at least 3 hours and up to 12 hours for best flavor. Always pat the meat dry before cooking for a better sear.
• Pan Choice: A cast-iron skillet retains heat and helps create a flavorful crust on these lean deer steaks. Stainless and carbon steel are also great.
• Internal Temperature: For juicy steaks, aim for rare to medium doneness  (125–135°F). Use an instant-read thermometer and remember the temp rises slightly while resting.
• Rest and Slice: Always let the steaks rest 5–10 minutes before slicing. Cut against the grain in ¼-inch slices for the best texture.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!