How to Cook Venison Steak
This juicy venison steak is perfectly marinaded in our own homemade marinade and seared to crispy perfection in a cast iron skillet!
Servings: 4
Calories: 416kcal
Ingredients
Steak
- 4 venison steaks 6-8 oz each
- ¼ cup soy sauce
- 2 tbsp Worcestershire sauce
- ½ tsp ground pepper
- ¼ tsp rubbed sage
- 2 tbsp oil
Topping
- 1 tbsp oil
- ½ yellow onion sliced
- 1 tsp red wine vinegar
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
- ¼ tsp garlic powder
- 1 tbsp chopped green onions about 6 ribs
Instructions
- Place the steaks in a gallon-size zippered bag with soy sauce, Worcestershire, pepper, and sage. Seal it up, give it a good shake, and set it in the fridge for up to 8 hours.
- Remove the steaks 30 minutes before you intend to cook them. Pat them dry and sear them in a hot skillet with cooking oil. Flip every minute until they reach your desired doneness. Remove the steaks to rest.
- Add more oil to the skillet and sauté the onions. Then, stir in red wine vinegar, salt, pepper, paprika, and garlic powder. Continue to sauté until the onions are soft.
- Top steaks with onions and enjoy!
Notes
- According to the UMN, venison steaks should be cooked to a minimum internal temperature of 145°F (medium-rare)
- For the best flavor, marinate your steaks for 8 hours. If you’re short on time, 2 hours will do the trick. If you can remember, flip the bag halfway through to ensure even marinating.
- Take your steaks off the heat a few degrees before they reach your desired doneness. They’ll continue to cook a bit after you remove them from the heat. Use a meat thermometer to check the internal temperature to ensure it’s cooked to perfection.
- For the best results, allow the meat to rest for at least five minutes before serving.