Description
Savory venison steaks grilled to perfection and enhanced by a rich garlic butter sauce.
Ingredients
- 450 g venison tenderloin steaks, sliced 2–2.5 cm thick
- 60 ml unsalted butter
- 3 cloves garlic, minced
- 13 g light brown sugar
- 1 teaspoon ground rosemary
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch of chili flakes
Instructions
- Allow venison steaks to stand at room temperature for approximately 30 minutes prior to grilling.
- Melt butter in a skillet over low heat, add minced garlic, and cook, stirring occasionally, until the garlic begins to brown lightly.
- Remove skillet from heat. Stir in brown sugar, ground rosemary, kosher salt, black pepper, and chili flakes until the sugar dissolves fully.
- Pierce steaks with a meat fork or the tip of a sharp knife to tenderize.
- Pour the prepared garlic herb butter mixture evenly over both sides of the steaks.
- Prepare a grill to approximately 150°C, incorporating hickory or oak wood if smoky flavor is desired.
- Place steaks, buttered side up, over indirect heat on the grill. Cover and cook for 7–8 minutes without flipping.
- Use a meat thermometer to check internal temperature; continue to cook until steaks register 52°C for rare to medium-rare.
- Remove steaks from grill and allow to rest for 10 minutes. Slice thinly before serving.
Notes
Experiment with different seasonings and serve with roasted vegetables or mashed potatoes for a complete meal.
