I'd love to know how it turned out! A hot oven and a short cooking time will produce a steak that is tender throughout and juicy on the inside. Salting steaks, and the salt’s ability to season the meat, works like a … I used the iron skillet and followed these instructions…I had a wonderful steak!!! (Resting allows the juices to redistribute from the outside of the steaks; if you slice them too soon, the juices will pour out of them.). About halfway through cooking, or after you’ve flipped the steak, you can drop in two tablespoons butter to add fat and flavor to the venison. Hi Nery, Either will work well, but if I had to choose, I’d probably go with the cast iron. Sometimes I’ll also throw in a few sprigs of fresh thyme with the butter, and as the butter melts, baste the steak with a spoon for a few minutes, which slows down cooking by cooling the steak’s surface. This is a video of me cooking the last of the whitetail steak from last hunting season. Cover the top with some type of fat or lay thin strips of bacon across top. It came out perfect. Sprinkle the meat lightly with garlic salt, celery salt and pepper. Or I will use the flat side of my grill grate accessory. Required fields are marked *, How do you make cube steak gravy from scratch? It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Whisk in beef broth (may need to add water to thin […], How long do you cook a steak in the oven at 350? If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain. It also prevents sticking and gives your food a restaurant-quality look. Continue to cook the steaks for another 3 to 4 minutes on the bottom side for rare or medium-rare. COOK DEER STEAK ON STOVE How to cook the perfect steak If you're cooking to impress and only a tender, juicy steak will cut it, don't be fooled into spending a fortune. The General Technique to Frying a Venison Steak: Add a butter and oil mix and wait until butter is brown then add steak. Thank you Jenn. I think you may get a slightly better sear with it. For an added touch I will also rest the steaks against the side of the hot pan on the fat side for a few moments for the fat content to melt with a clove of thick sliced garlic in the pan just prior to adding the thyme and butter. Preheat the oven … You’re one of those toxic people who hates on other people. Easy . Any 3-quart baking dish will work, or a 9×13 pan. Flip the steaks when they release easily and the bottom is a deep-brown color (usually about 3 minutes). In the absence of any residual fat, the steaks will benefit from browning first in a frying pan of hot olive oil or butter for a few minutes, only until they start to crust. Place the steaks in a baking dish. Remove pan from oven and place over high heat on stove. Wow! Karla South Jersey. The timing. Let it come up to room temperature. Coat meat in flour and fry in skillet for 5-10 mins til browned on both sides; remove to plate. So flavorful and inside perfect doneness! I like to use my cast iron pans for that beautiful sear. Thank you, How long should you cook it for medium well thank you. Pretty much every time I cook one, I’m always second guessing and googling an answer, haha. Tweet. Preheat the oven to 450 degrees Fahrenheit and season the venison with salt and pepper. Take some flour and mix some Cajun spice, salt, and pepper together. Cooked a 6oz filet in a aluminum pan. What I like to do with thinner steaks is grill it for half the cooking time, then cast iron sear for the second half of the cooking time. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Straightforward directions (thanks) and super easy. Preheat the oven to 450°F and place large skillet in oven while it’s heating. About an hour before you plan on eating, pull the deer steak from the fridge and let it rest on the counter until it comes up to room temperature. Google+. Heat a broiler pan or cast-iron skillet in the oven for about 5 minutes, then place the steak on the hot … Save my name, email, and website in this browser for the next time I comment. Delicious! Can you point me in the right direction? Cover with foil and rest for 5 more minutes. There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap. 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