Perfect Cast Iron Venison Steak – Pan-Seared & Juicy скачать в хорошем качестве

Perfect Cast Iron Venison Steak – Pan-Seared & Juicy

This cast iron venison steak recipe delivers a beautiful crust and juicy, tender meat. Finished with a flavorful garlic herb butter, it's a quick and easy way to cook venison indoors without losing that bold, wild game flavor. Ingredients: For the Venison Steaks: 2 venison steaks (6-8 oz each) 1 tbsp First Strike Fish & Wildgame Seasoning (or salt & pepper) ½ tsp smoked paprika ½ tsp garlic powder For the Garlic Herb Butter: 4 tbsp unsalted butter, softened 1 clove garlic, minced 1 tbsp fresh parsley, chopped 1 tsp fresh thyme, chopped ½ tsp lemon zest (optional) Instructions: Prep the Steaks: Pat the venison steaks dry and rub them with olive oil. Season generously with First Strike Fish & Wildgame Seasoning, smoked paprika, and garlic powder. Let them sit at room temperature for 30 minutes before cooking. Make the Garlic Herb Butter: Mix softened butter with garlic, parsley, thyme, and lemon zest. Form into a small log using plastic wrap and refrigerate until firm. Heat the Cast Iron Skillet: Place a cast iron skillet over medium-high heat and let it get very hot (about 5 minutes). Add 1 tbsp olive oil and swirl to coat the pan. Sear the Steaks: Place the venison steaks in the skillet and do not move them for 2-3 minutes. Flip and cook for another 2-3 minutes until the internal temperature reaches 130-135°F (for medium-rare). Baste with Butter: Reduce heat to low and add a tablespoon of garlic herb butter to the skillet. Tilt the pan and use a spoon to baste the steak with melted butter for 30 seconds. Rest & Serve: Remove the steaks from the skillet and let them rest for 5 minutes. Slice against the grain and serve with additional garlic herb butter on top. Cooking Tips & Advice: Get the pan screaming hot – a hot skillet ensures a great crust without overcooking the inside. Don’t overcook – venison dries out quickly, so aim for medium-rare (130-135°F). Use a meat thermometer – venison is lean, and timing can vary. A thermometer prevents overcooking. Basting = flavor – spooning the butter over the steaks adds richness and prevents dryness. Extra Flavor & Pairing Ideas: Serve with roasted Brussels sprouts, mashed sweet potatoes, or wild rice. Add a smoky kick with Fire In The Hole Spicy All-Purpose Seasoning. Pair with a bold red wine like Malbec or a smooth whiskey. FAQ: Q: Can I cook venison steaks to medium? A: It’s possible, but venison is best medium-rare. If cooking to medium, baste with butter frequently to keep it juicy. Q: How do I reduce the gamey taste? A: Soaking the steaks in buttermilk for a few hours before cooking helps mellow strong flavors. Q: Can I use butter instead of oil to sear? A: Butter burns quickly at high heat, so start with oil for searing and finish with butter for basting. Call to Action: Try this cast iron venison steak and let us know how it turned out! Tag @BurnPitBBQ on Instagram and show off your wild game skills! Would you like a variation with a different seasoning or sauce?