This venison steak recipe is a simple way to cook venison loins in a skillet without overcomplicating things. The garlic herb marinade adds a delicious flavor, the pan gives the steaks a well-developed crust, and the inside is perfectly juicy if you nail the internal temperature. Pan-searing is my favorite way to cook this tender cut indoors. It is straightforward, fast, and lets the true flavor of venison shine.
Quick Look:
- Ready in (including Marinating): 4 hours 35 minutes to 12 hours 35 minutes
- Serves: 4
- Calories: 562 per serving
- Main ingredients: Venison loin, olive oil, basil, chives, parsley, rosemary, garlic, juniper berries, black pepper
- Cook method: Pan seared
- Why this version works: The garlic herb marinade pairs well with the flavor of venison. Using the recommended heavy-bottomed skillet ensures a evenly developed crust.
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For a deeper dive on cuts, prep, and doneness, check out my guide on How to Cook Venison Steaks. Once you have those basics down, you can use them across the recipes in my entire Venison Steak Recipes collection. There you’ll find delicious options ranging from Fried Venison Steaks and Venison Medallions to Venison Cube Steak.
Why This Recipe Is Great
A lot of steak recipes rely on an overly seasoned marinade or treat deer meat exactly like fatty beef. Neither move helps much for deer meat. Years ago, working at The Ocean Room, I learned that shape plays a huge role in even doneness. If a steak tapers sharply on one end or has an uneven shape, tying it with butcher’s twine helps it cook more evenly. It is a small detail, but it works well for loins.
This version stays focused on what matters with most wild game:
Cut Selection: Using a tender steak cut with minimal connective tissue.
Knife Prep: Trimming away silver skin before marinating.
Seasoning: Adding flavor without covering up the flavor of the venison.
Moisture Control: Drying the surface before cooking.
Doneness: Pulling the steaks at the proper internal temperature.
Key Ingredients
Venison loin or backstrap: This recipe is built for tender venison steaks. Loin works great, and backstrap works the same way. This is not the place for random thin freezer steaks or cuts with a lot of connective tissue.
Olive Oil: The oil is the body of the marinade and gives mild fruity notes.
Fresh Herbs: Basil, chives, parsley, and rosemary give fresh earthy flavors.
Garlic: Garlic gives the marinade a savory kick.
Juniper Berries: Juniper gives a woodsy pop that works naturally with deer meat.
Kosher Salt and Black Pepper: You want a clean-tasting salt without iodine. Toasting and grinding your own black peppercorns is a pro move. But regular ground pepper is fine.
High-Heat Cooking Oil: Use a neutral, high-smoke-point oil in the skillet so you can sear hard without scorching. You can also use lard or tallow.
How To Make
1. Prep the steaks
Trim away all silverskin before marinating. On a quick-cooked steak, that connective tissue stays tough and chewy.
Portion the meat into steaks that fit comfortably in your pan. If the meat is flat, as some loins tend to be, tie it with butcher’s twine at two-inch intervals. This will give you a thicker piece of meat and provide even cooking.
2. Blend the marinade
Add the olive oil, basil, chives, parsley, rosemary, garlic, juniper berries, and cracked black pepper to a blender. Blend until smooth.
You want a loose marinade that coats the meat well.
3. Marinate the venison
Place the venison in a food-safe bag or shallow dish and coat it with the marinade. Refrigerate for 4 to 12 hours. Turn the meat over once to help it marinate evenly.
4. Pat dry and sear in a hot pan
Take the steaks out of the refrigerator 30 to 60 minutes before cooking. Wipe off the excess marinade, then pat the surface very dry with paper towels. A dry steak sears well. A wet steak will steam in the pan and not develop a crust.
Season with salt and pepper. Heat a cast-iron skillet or other heavy pan over medium-high heat until it is very hot and just starting to smoke lightly. Add a thin film of cooking oil.
Lay the steaks into the pan away from you. Let the first side cook undisturbed until it forms a deep brown crust. Flip and sear the second side, then lower the heat to medium and keep cooking until the steaks reach your target temperature.
For venison steak, these are the ranges below are what I like to work with. Use an instant-read thermometer. Overcooking by just a few degrees will leave you with tough venison.
Rare: 120 to 125 F
Medium-rare: 130 to 135 F
Medium: 140 to 145 F
5. Rest and slice
Move the steaks to a board and let them rest uncovered for 5 to 10 minutes. Don’t tent them with foil. Steaks continue to cook after they are removed from a heat source. Covering them with foil will cause the temperature spike and overcook your steak.
Slice across the grain and finish with flaky salt and cracked black pepper if you like.
Chef Tips
Let the crust build before flipping: If the steak is sticking hard to the pan when you try to turn it, it usually is not ready yet. Give it another minute and let the crust form before flipping.
Work in batches if needed: Overcrowding the skillet drops the heat fast. If the pan is crowded, the steaks will steam instead of sear.
Rest the steaks uncovered: This tip is worth repeating. A short rest gives the juices time to settle. If you cut into the meat right away, all of that juicy goodness will run out onto your cutting board. Skip the foil here. It traps heat and will cause your steaks to overcook.
Serving Suggestions
Toppings: flaky salt, black pepper, and maybe a spoonful of browned butter over the top.
Vegetables: Roasted potatoes, blistered green beans and my mushroom and potato gratin pair well.,
Bread: Yorkshire puddings are hands down my favorite for eating with steaks.
Faq
What cut is best for venison steak?
Tender cuts are the best fit here, especially venison loin.
Do you need to marinate venison steak?
No. You can cook a great venison steak with just salt and pepper. In this recipe, the marinade is there to add flavor, but it’s not necessary.
How long should you marinate venison steak?
For this recipe, 4 to 12 hours works well. Any longer and you can negatively affect the texture of the meat.
What temperature should venison steak be cooked to?
Rare is 120 to 125°F, Medium-Rare Is 130 to 135°F, And Medium Is 140 to 145°F. Pull early a few degrees to leave room for carryover cooking.
Why was my venison steak tough?
Usually, one of three reasons: silverskin was left on, the meat was overcooked, or it was sliced with the grain instead of against it.
Storage
Let leftover steak cool, then store it in an airtight container in the refrigerator. For the best texture, use it within a few days. Reheat gently, or slice it thin and use it cold for sandwiches or salads. Remember that venison is lean, so reheating too aggressively will dry it out.
More Venison Steak Recipes
Below are a few of my favorite venison recipes using steak cuts.
If you make this venison steak recipe, drop a comment or leave a review. And if you have any cooking questions regarding venison or want to share your latest food photos, give me a shout on Instagram @larry__white.
Venison Steak with Garlic Herb Marinade
Ingredients
For the Venison 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 the 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 venison 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
4 thoughts on “Venison Steak with Garlic Herb Marinade”
Poured a bunch of browned butter on top. Too good.
Probably the best deer steak ive eaten.
Amazing bro
The hubs scarfed this one down.