Garlic Butter Venison Sirloin

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Venison sirloin is melt-in-your-mouth delicious, and it makes the perfect dinner for a special occasion or a date night in. Topped with homemade herby garlic butter, these garlic butter venison sirloins are juicy, tender, and full of flavor.

Garlic butter venison sirloin steaks in a cast iron skillet.

With how many kiddos we have, date night typically means a special dinner together after they all go to bed.

Fortunately, I love to cook, and I happen to think my date night meals taste even better than a restaurant!

Steak is certainly a go-to for a date night dinner. It’s always a favorite for my husband and me, plus it’s shockingly easy to make.

While I frequently make ham steaks and venison cube steaks for the family, I save some steak recipes for special occasions or date night.

Those recipes include cast iron ribeye, reverse-seared t-bone steak, or, if we’re craving venison, I’ll make this delicious garlic butter venison sirloin! It’s really that good.

Table of Contents

Why We Love This Recipe

Easy to make: It always amazes me how quickly steak can be prepared, yet it’s one of my favorite entrées! Skip the expensive steakhouse and instead make this simple but tasty homemade venison sirloin.
Flavorful: With ample seasonings, a nice sear, and homemade garlic butter with fresh herbs, this steak is so delicious.
Versatile: Steak pairs wonderfully with a variety of sides, and the leftovers can be made into many delicious dishes. Keep reading for ideas for how to serve and repurpose your venison sirloin!

Ingredients

Venison sirloin steaks: Mine were 10-12 ounces each. It doesn’t matter what size your steaks are, but the thickness will affect the cook time.
Olive oil: Rubbing the steaks in olive oil helps the seasoning stick and helps them sear well.
Spices: A homemade mix of salt, pepper, smoked paprika, cumin, and cayenne pepper gives the steaks a savory and delicious flavor.
Brown sugar: Just a tiny bit of brown sugar gives the homemade steak rub a balanced flavor and helps the meat get a beautiful golden brown sear.

For the Garlic Butter

Butter: The better quality butter is definitely worth investing in for this recipe! I love Kerrygold.
Garlic: Fresh garlic is so tasty in this butter (but garlic powder will work in a pinch). Roasted garlic would also be great!
Fresh herbs: Parsley and thyme give a fresh, herbaceous pop to the butter!

How to Make Venison Sirloin Steak

Venison sirloin uncooked on a wooden board.

Step 1. Set steaks out 15-20 minutes ahead of time.

Step 2. In a small bowl, mix together the softened butter, minced garlic, parsley, and thyme. Set aside.

Step 3. Pat the venison steaks dry with a paper towel. Rub both sides lightly with olive oil.

Venison sirloin steaks uncooked on a wooden board with seasoning rubbed in.

Venison sirloin steaks cooking in a cast iron skillet.

Step 4. In a small bowl, combine the smoked paprika, cumin, onion powder, garlic powder, brown sugar, and cayenne (if using).

Step 5. Sprinkle evenly over both sides of the steaks.

Step 6. Heat a cast iron skillet on medium heat. Cook the steaks for 3–5 minutes per side, or until they reach your desired doneness. (I shoot for about 130–140°F for medium-rare to medium. See notes below.

Step 7. Let the steaks rest for 5 minutes before serving. Top with garlic herb butter and enjoy.

Tips + Notes

Having recently switched over to using a gas stove from an electric stove, I will say that gas stoves cook much hotter. So you may need to adjust the burner settings accordingly. Even though I coat the steaks with olive oil, I still like to add a touch to the skillet just to be safe. A little extra never hurts, and it beats the steaks sticking to the skillet.
Definitely let your steaks come to room temperature before cooking to ensure an evenly cooked through steak.
Venison steaks should be cooked to a minimum of 145°F.

Venison sirloin steaks in a cast iron skillet topped with garlic butter.

Best Sides for Garlic Butter Venison Sirloin

You don’t have to get too elaborate with the sides as this steak is a showstopper on its own! That said, I love to add a vegetable and a carb-based side dish to my steak dinners. Here are a few of my favorites:

Veggie sides: Savory boiled asparagus, garlic parmesan brussel sprouts, or cheesy bacon butternut squash are my favorites. A green salad is always nice, too.
Bread: Whole grain dinner rolls, cheesy Dutch oven bread, or some whole grain artisan bread are excellent choices! Served with some soft butter, of course.
Other carbs: Dutch oven mashed potatoes, easy rice pilaf, or simple roasted potatoes complement steak beautifully.

Frequently Asked Questions

What’s the best way to cook venison sirloin?

I like to cook my venison sirloin in a cast iron skillet so it gets a beautiful golden-brown sear. Venison sirloin is leaner than beef sirloin, so it’s good to cook it hot and fast.

What do I do with leftovers?

Leftover venison steak is never a bad thing! There are so many ways to enjoy it. You can reheat the steak in a cast iron skillet and eat it again, or repurpose it into taco meat, steak and eggs, sandwiches, or venison quesadillas.

Why should you let your steak come to room temp before cooking it?

Letting the steak come to room temperature ensures that your steak is evenly cooked and prevents cold spots in the center. If the steak is cold on the inside, you may overcook the outside before the internal temperature gets high enough.

Related Recipes

If you tried this Garlic Butter Venison Sirloin or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

Looks AMAZING!