Deer meat, also known as venison, can make for delicious steaks if handled properly. The cut of venison you choose for steaks is important, as some cuts are better suited for grilling or pan-searing than others. When choosing venison for steaks, you’ll want a cut that is tender and lean with adequate marbling.
Top cuts of venison for steaks
Here are the top recommended cuts of venison to use for grilling or pan-searing steaks:
Backstrap
The backstrap is the most popular and tender cut of venison for steaks. Located along the spine of the deer, the backstrap is a long, cylindrical muscle that offers very little connective tissue. Backstrap steaks are lean and tender with a delicate, beef-like flavor.
Tenderloin
The tenderloin is another prime cut ideal for steaks. Taken from the hindquarters, the tenderloin is very low in connective tissue and fat, making it exceptionally tender. Tenderloin steaks are small in size but offer superb tenderness and flavor.
Shoulder
The shoulder region contains several muscles that can be fabricated into steaks, such as the deltoid, teres major, and infraspinatus. Shoulder cuts require proper trimming but reward you with good marbling and beefy flavor. Blade shoulder steaks are also popular.
Hind leg
The hind leg contains large, well-exercised muscles that can be cut into flavorful steaks. The round, sirloin tip, and top round are all suitable for grilling when properly trimmed and sliced against the grain. These cuts are best cooked medium or medium rare.
Flank
The flank region provides two excellent venison steaks: the flap meat steak, taken from the sirloin tip, and the flank steak itself. These thin, broad steaks benefit from marinating and quick cooking to medium rare to stay tender.
How to choose the right venison cuts for steak
When selecting venison cuts for steak, keep these tips in mind:
- Choose muscles that don’t get much exercise, like the backstrap and tenderloin.
- Look for adequate fat marbling to add flavor and moisture.
- Opt for steaks 1-2 inches thick for best grilling/searing.
- Trim off any thick connective tissue or silver skin.
- Slice leg and shoulder cuts against the grain for tenderness.
Steaks from the loin, backstrap and tenderloin offer the most tenderness. Shoulder cuts and hind leg steaks have more connective tissue but can be very flavorful. Proper slicing against the grain helps break down the muscle fibers in tougher cuts.
How to prepare venison steaks
Preparing venison steaks comes down to proper seasoning, cooking method and doneness temperature. Follow these tips for the best results:
Seasoning
Season venison steaks well with salt, pepper and your choice of herbs, spices and marinades. Venison benefits from bold seasoning to enhance the lean, delicate flavor. Let steaks marinate for 30 minutes up to overnight.
Cooking method
Quick, high-heat cooking is best to keep venison steaks tender and juicy. Grilling, pan searing, broiling or sous vide cooking are all excellent options. For very thick cuts, briefly searing then finishing in the oven works well.
Doneness temperature
Cook venison steaks to medium rare, between 130-135°F for the most tender, juicy results. Anything beyond medium (140°F) will quickly dry out the lean venison. Let steaks rest 5-10 minutes after cooking before serving.
Best cooking methods for venison steak
Here are the top cooking methods to try with your venison steaks:
Grilling
Grilling over direct high heat is a foolproof cooking method for venison steaks. Use a hot grill and flip the steaks just once to get sear marks on both sides while keeping the interior moist and red.
Pan searing
A screaming hot cast iron skillet can rival grilling for getting a good sear on venison steaks. Use a thin slick of oil and flip the steaks once during cooking. Baste with butter at the end.
Broiling
For quick cooking indoors, broiling is a great option. Place steaks on a foil-lined sheet pan and broil on high heat just 4-6 inches from the heating element.
Sous vide
For the ultimate in tender, edge-to-edge pink venison steaks, cook them sous vide. Vacuum seal seasoned steaks and cook at 130°F for 1-2 hours, then sear briefly.
Top recipe ideas for venison steak
Here are some delicious recipe ideas to try with your favorite venison steak cuts:
Marinades
- Rosemary garlic marinade – Combine olive oil, minced garlic, chopped rosemary, lemon juice, salt and pepper. Marinate steaks 1-2 hours.
- Red wine marinade – Whisk together red wine, olive oil, thyme, Worcestershire sauce, garlic and pepper. Marinate overnight.
- Asian marinade – Mix soy sauce, rice vinegar, toasted sesame oil, grated ginger and garlic. 30 minute minimum marinade time.
Rubs and sauces
- Coffee chili rub – Make a paste with ground coffee, chili powder, brown sugar, salt and pepper. Coat steaks before cooking.
- Herb butter – Mix softened butter with chopped parsley, thyme, lemon zest and minced garlic. Top steaks after cooking.
- Chimichurri – Whisk together parsley, cilantro, olive oil, vinegar, garlic and red pepper flakes. Drizzle over cooked steaks.
Steak topping ideas
- Blue cheese crumbles
- Sautéed mushrooms
- Caramelized onions
- Bacon crumbles
- Peppercorn sauce
Conclusion
For exceptionally tender and flavorful venison steaks, choose cuts like the backstrap, tenderloin, shoulder, or hind leg. Prepare the steaks with a flavor-boosting marinade and cook quickly over high heat to medium rare doneness. Grilling, pan searing or broiling are all excellent cooking methods. Top off your venison steak with a flavored butter, spice rub, or creative sauces and toppings for a spectacular meal.