Description

This Marinated Venison Steak with Garlic Herb Butter delivers irresistible flavors and simple preparation. Enjoy juicy venison steaks, perfectly seasoned with fresh herbs and a luscious garlic butter, making it ideal for a quick dinner or a special meal.

Ingredients

Scale

1 pound venison steaks
¼ cup olive oil
1 tablespoon olive oil for cooking
3 tablespoons tamari or soy sauce
1 tablespoon fresh lemon juice
2 tablespoons balsamic vinegar
½ tablespoon dijon mustard
1 tablespoon Worcestershire sauce
3–4 garlic cloves, minced
½ teaspoon black pepper
lemon wedges, for serving
4 tablespoons salted butter, room temperature
1 tablespoon chopped chives
1 teaspoon fresh thyme leaves
1 garlic clove, minced
pinch of salt
pinch of black pepper

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Instructions

In a large bowl or shallow dish, whisk together all the marinade ingredients.
Add the venison steaks, turning to coat all sides. Cover and refrigerate for 4-12 hours, but no longer than 24 hours.
About 30 minutes before cooking, remove the steaks from the marinade and let excess drip off. Transfer to a clean plate and let them come to room temperature.
Prepare the garlic herb butter by mixing together all butter ingredients in a small bowl until combined.
Heat a cast iron skillet or grill over medium-high heat. If using a skillet, add the remaining olive oil. If grilling, grease the grates.
Once hot, cook the steaks for 4-6 minutes per side or until the internal temperature reaches 130°F for medium-rare. Adjust heat if the exterior chars too quickly.
Transfer steaks to a clean plate and top with a spoonful of garlic herb butter. Let rest for 5-10 minutes before serving.
Serve with fresh lemon wedges and remaining garlic herb butter.

Notes

Marinating for at least 4 hours enhances flavor but avoid going over 24 hours.
The cooking time may vary based on the thickness of the steaks.
Letting the steaks rest after cooking helps retain juices.

Nutrition

Serving Size: 1 steak
Calories: 430
Sugar: 1g
Sodium: 800mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 30g
Cholesterol: 100mg