Venison Steaks Garlic Butter (Print-Friendly Format)

Grilled venison steaks basted in garlic herb butter deliver rich flavor and tender slices in under 30 minutes.

# Ingredients You’ll Need:

→ Main

01 - 450 g venison tenderloin steaks, sliced 2–2.5 cm thick

→ Garlic Herb Butter

02 - 60 ml unsalted butter
03 - 3 cloves garlic, minced
04 - 13 g light brown sugar
05 - 1 teaspoon ground rosemary
06 - 1 teaspoon kosher salt
07 - 1 teaspoon freshly ground black pepper
08 - Pinch of chili flakes

# How to Make It:

01 - Allow venison steaks to stand at room temperature for approximately 30 minutes prior to grilling.
02 - Melt butter in a skillet over low heat, add minced garlic, and cook, stirring occasionally, until the garlic begins to brown lightly.
03 - Remove skillet from heat. Stir in brown sugar, ground rosemary, kosher salt, black pepper, and chili flakes until the sugar dissolves fully.
04 - Pierce steaks with a meat fork or the tip of a sharp knife to tenderize.
05 - Pour the prepared garlic herb butter mixture evenly over both sides of the steaks.
06 - Prepare a grill to approximately 150°C, incorporating hickory or oak wood if smoky flavor is desired.
07 - Place steaks, buttered side up, over indirect heat on the grill. Cover and cook for 7–8 minutes without flipping.
08 - Use a meat thermometer to check internal temperature; continue to cook until steaks register 52°C for rare to medium-rare.
09 - Remove steaks from grill and allow to rest for 10 minutes. Slice thinly before serving.

# Extra Tips:

01 - For optimal juiciness, avoid overcooking; venison is best served rare to medium-rare.
02 - Leftover venison can be refrigerated in an airtight container for up to three days and reheated gently with butter in a skillet.

Return