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Grilling Venison Steaks
Grilling venison steaks properly requires attention to preparation, temperature, and cooking time to ensure the meat remains tender and juicy. Venison is very lean, so it cooks much faster than beef and can easily become dry if overcooked. This guide will walk you through the essential steps for a perfect grilled venison steak.
Preparation- Thaw the venison in the refrigerator. Never thaw at room temperature.
- Trim away all visible silver skin and fat. The silver skin is tough connective tissue that will shrink and curl the steak when cooked, and venison fat has a strong, sometimes gamey flavor that many prefer to remove.
Because venison is lean, a brief marinade can help tenderize the meat and add flavor. If time is short, a simple dry rub works well.
- Marinade: Use an oil-based marinade with an acidic component (like red wine or vinegar) and seasonings. Marinate for 30 minutes to 2 hours. Do not marinate for more than 4 hours, or the acid can start to break down the meat too much.
- Dry Rub: A simple rub of coarse salt, black pepper, garlic powder, and paprika will enhance the natural flavor. Apply generously right before grilling.
Remove the steaks from the refrigerator 30 to 45 minutes before grilling to allow them to come closer to room temperature. This promotes more even cooking.
Grilling InstructionsHeat your grill (charcoal or gas) to high heat—around 500°F (260°C). You want a hot, quick sear to lock in moisture.
Cooking Process- Oil the Steaks: Lightly brush the steaks with a high smoke point oil (like canola or grapeseed oil) before placing them on the grill. This prevents sticking and promotes a better sear.
- Grill: Place the venison steaks on the hottest part of the grill.
- Sear: Cook for 2 to 3 minutes per side for a good sear.
- Finish Cooking: Move the steaks to a cooler zone of the grill (or turn the heat down) to finish cooking to your desired doneness.
Use a meat thermometer to check the internal temperature, as venison is best served rare to medium-rare.
Doneness | Internal Temperature | Time per Side (Approximate) |
|---|---|---|
Rare | 120–125°F (49–52°C) | 3–4 minutes |
Medium-Rare | 125–130°F (52–54°C) | 4–5 minutes |
Medium | 130–135°F (54–57°C) | 5–6 minutes |
Medium-Well | 135–140°F (57–60°C) | Do not recommend |
NOTE: Venison should NEVER be cooked past medium, as it will become tough and dry.
RestingOnce the desired internal temperature is reached, immediately remove the steaks from the grill and place them on a cutting board or platter. Tent them loosely with foil and allow them to rest for 5 to 10 minutes. This critical step allows the juices to redistribute throughout the meat, ensuring a tender steak.
ServingSlice the steak against the grain and serve immediately. Pairs well with grilled vegetables or a side salad.
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