Pan Seared Venison Steak with Garlic Herb Marinade
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.
Servings: 4 People
Ingredients
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!