Description
A straightforward and flavorful recipe for cooking venison backstraps to perfection, reminiscent of steakhouse quality.
Ingredients
- 2 pounds venison backstraps
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 1 teaspoon thyme
- 4 tablespoons butter
- 8-10 garlic cloves, cut in thirds
- Fresh rosemary (optional)
Instructions
- Bring venison backstraps to room temperature.
- Butterfly the steaks by cutting them in half and patting them dry.
- Generously salt both sides of the steaks.
- In a small bowl, combine black pepper, mustard powder, and thyme.
- Heat a well-seasoned cast iron skillet over medium heat until it starts smoking.
- Increase heat to medium-high and add the steak pieces, working in batches if necessary.
- Cook each side for about 3 minutes.
- Add butter, spices, and garlic to the pan and allow the butter to melt.
- Ladle the buttery mixture over the steaks and turn them every 3 minutes.
- Check doneness with a meat thermometer, aiming for preferred doneness.
- Remove steaks and let them rest for about 10 minutes.
- Optionally, top with fresh rosemary before serving.
Notes
Allow the steaks to rest before cutting to ensure juiciness. Consider using fresh herbs for additional flavor.
