Description
This Marinated Venison Steak with Garlic Herb Butter delivers irresistible flavors with simple preparation. Perfect for a quick dinner full of comfort and taste.
Ingredients
Scale
- 1 pound venison steaks
- ¼ cup olive oil
- 1 tablespoon olive oil for cooking
- 3 tablespoons tamari or soy sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons balsamic vinegar
- ½ tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 3–4 garlic cloves minced
- ½ teaspoon black pepper
- lemon wedges for serving
- 4 tablespoons salted butter at room temperature
- 1 tablespoon chopped chives
- 1 teaspoon fresh thyme leaves
- 1 garlic clove minced
- pinch of salt
- pinch of black pepper
Instructions
- In a large bowl or shallow dish, whisk together all the marinade ingredients.
- Add the venison steaks and turn to coat all sides. Cover and refrigerate for 4-12 hours, but no longer than 24 hours.
- About 30 minutes before cooking, remove the steaks from the marinade and let any excess drip off. Transfer to a clean plate and allow the steaks to come to room temperature.
- Meanwhile, make the garlic herb butter by mixing all the ingredients together in a small bowl until combined, then set aside.
- Heat a cast iron skillet or grill over medium-high heat. Add the remaining olive oil if using a skillet, or grease the grates if grilling.
- Cook the steaks for 4-6 minutes per side, ensuring the internal temperature reaches 130°F for medium-rare. Adjust heat if necessary to prevent charring.
- Transfer the steaks to a clean plate, top with garlic herb butter, and let rest for 5-10 minutes before serving.
- Serve alongside fresh lemon wedges and any remaining garlic herb butter.
Notes
Ensure the venison is at room temperature before cooking for even doneness.
Adjust the cooking time based on the thickness of the steaks for desired doneness.
Store leftover garlic herb butter in the refrigerator for added flavor to future dishes.
Nutrition
- Serving Size: 1 steak
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 80mg