Description
A delectable cast iron venison steak recipe that showcases the richness of the meat, perfect for family gatherings.
Ingredients
- 2 pounds venison loin, about 2 inches thick
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon canola oil
- 2 tablespoons butter
- 3 garlic cloves, smashed
- 1 sprig of fresh thyme
Instructions
- Tenderize the venison loin using a Jaccard meat tenderizer.
- Pat the meat dry with paper towels, then let it sit at room temperature for approximately 30 minutes.
- Season both sides of the steak generously with salt and black pepper.
- Preheat the oven to 450°F. Place a large cast iron skillet in the oven for about 5 minutes to become smoking hot.
- Carefully remove the hot skillet and place it on a stovetop burner set to medium-high heat.
- Add the canola oil to the skillet, swirling it around to coat the pan. Place the venison steak in the skillet.
- Let the steak sizzle for about 2 minutes, then flip it over and cook for an additional 2 minutes.
- Once a dark brown crust forms on both sides, add the butter, garlic, and thyme to the skillet, and transfer it to the preheated oven.
- After 3 minutes, insert an instant-read thermometer into the side of the steak, aiming for 125 to 130°F for medium-rare, monitoring every 90 seconds.
- Remove the steak and transfer it to a cutting board, tenting it lightly with foil. Let it rest for 5 to 10 minutes.
- Slice into 6-ounce pieces or thinly slice against the grain. Serve immediately with your favorite sides.
Notes
Rest the steak after cooking for juicier results. Cut against the grain for optimal tenderness.
