The perfect venison steak is medium-rare, tender, and juicy. A heavy sear on both sides of the meat provides texture and flavor. The sear works two-fold to seal and hold moisture in the center of the meat.

Which cut?

Venison prime cuts are always the best grilling steaks. The loin, also known as backstrap, New York strip on the bottom end, and rib steaks on the top, are popular among hunters. Top sirloin and sirloin tip steaks are also great options. The sirloins are dense, flavourful, and often done in a softball cut or used for unique servings.

Preparation

Steak is best when fresh or allowed to thaw in a fridge. Ensure they’re at room temperature before grilling—any meat not at room temperature could have a cold centre when served. A perfect steak should be warmed right through. Steaks cut 1 to 1 ½ inches thick are ideal.

Jaccard knife

Butcher shops and even grocers often use tenderizing knives to cut long muscles, making the meat tender. Hunters can use a tenderizing knife with a series of tiny blades penetrating a steak or roast. Jaccard, a reputable name in home and foodservice equipment, makes a knife with 45 to 48 blades that cut every time the unit is pressed into meat. If you shot an old buck or bull and find it chewy, try a Jaccard knife and see if it makes a difference. As a bonus, the small holes cut in the meat also allow better penetration of marinade.

Marinade and extra flavour

Olive oil is excellent for coating meat and holding spices and herbs. It also helps develop sear marks and the flavourful crust, known as the Maillard Reaction. Garlic, pepper, rosemary, thyme, sage, and other bold spices like smoked paprika are great in a marinade to bolster taste. Avoid salt, which can draw moisture from the steak.

Moisture and flavour

Wild game has little fat marbled through the meat or on the edges of the steak. Many hunters trim all fat off venison steaks, as it is tallow and not actual fat, which has a more robust musky flavor. Use butter or brush with olive oil to make up for the missing fat you find on beef or pork. Adding fat during and after the grilling process adds flavour and moisture to your steak.

Cooking surface

A barbecue grill or Camp Chef Grill Box is ideal for cooking the steak to perfection. A clean grill produces the best-looking steak, with even sear lines that char deep. Preheat the barbecue or grill to a minimum of 500°F or as high as 600°F, if you can do so safely.

Ingredients:

• 2 tbsp Worcestershire sauce
• Juice from one lemon
• ¼ cup olive oil
• 1 clove garlic, crushed
• Seasoning Salt or Hi Mountain Venison Rub to taste

• 4 x 6-8 oz venison steaks

Directions:

1. Mix the above ingredients in a sealable bag or large container for the steaks.

2. Prepare the steaks and add them to the marinade. Toss to coat and set aside to come to room temperature. Marinade up to two hours.

3. Preheat the grill to 500°F or as high as 600°F.

4. With steaks at room temperature and covered in olive oil, place them on the grill and close the lid. Use a timer and turn the steak at precisely three minutes. Add a dollop of butter to the seared side of the steak and close the lid.

5. Grill the second side of the steak for three minutes. Remove from the frill and wrap or tent in foil.

6. Allow the steaks to rest for three minutes—the steak will continue to cook during the resting period. Serve hot.