Reverse-seared venison steak recipe

Don’t you hate it when you have to scroll through a lengthy, random story just so you can find a recipe on a website? Well today’s your lucky day. This reverse-seared venison steak recipe will be right up top. I even included a bonus sauce recipe for you.

If you really need the hard sell, keep scrolling past the recipe for more, including tips and substitutions.

Reverse-seared venison steak recipe


  • Venison steak
  • Salt
  • 3 Tbsps. Canola oil
  • 2 Tbsps. Butter
  • Pepper

Step 1: Pat venison steaks dry and place on wire rack.

Step 2: Dust both sides of steak with salt.

Step 3: Set wire rack on a sheet pan and place in fridge for up to 8 hours.

Step 4: Pre-heat oven to 200° F and pull steaks from the fridge.

Step 5: Place steak on a sheet pan and park it in the oven until its internal temperature reaches 125° F.

Step 6: Heat cast iron skillet over medium-high heat. Gently rub steaks with canola oil.

Step 7: Once the pan is hot, gently place the steak in the skillet (laying away from you to avoid splatter). Cook for 60-90 seconds on each side, depending upon desired level of doneness. If you’re looking for medium-rare, the internal temperature should be 145° F after searing.

Step 8: Transfer steak to a plate and top with pepper and butter pats. Place tin foil over the plate and allow to rest for 10-15 minutes.

Step: 9: Slice and serve.

Blue cheese cream sauce recipe


  • 1/3 cup Heavy cream
  • 1/4 cup Blue cheese crumbles
  • 2 Tbsps. Butter
  • 1/2 tsp. Dill
  • Salt

Step 1: Pour cream into a medium saucier or sauté pan and bring it to a gentle boil.

Step 2: Turn the heat down to medium-low, add cheese and butter. Whisk occasionally until ingredients are combined, adding dill, and salt to taste.

Step 3: Gently spoon sauce over steak slices or pour into small bowls or ramekins for service

The hard sell

Reverse-searing is one of my favorite ways to cook steak of any kind. It allows a particular level of temperature control that provides more consistent and desirable results.

This method yields a gorgeous deep brown exterior and tender pink interior. It’s the best of both worlds.

There is plenty of room for experimenting with the seasonings. I prefer keeping it simple with salt and pepper so I can enjoy the natural flavors of the meat. But feel free to have fun with it. The sky’s the limit.

Vegetable oil or any oil with a high smoke point can be substituted for the canola oil. I stay away from the butter here because the high temperatures you need for a hard sear will quickly reduce your butter into a smokey haze that will remain in your kitchen for far too long. Waiting until the resting period to add the butter delivers that rich flavor without setting off your smoke alarms.

If you don’t have a cast iron skillet, a large pan will do, so long as it’s not nonstick. You need a pan with a natural finish to get a true sear. Also, the higher heat is bad for your nonstick.

To be sure your pan is properly hot, sprinkle a little water on the surface after heating. If the water instantly beads up and evaporates, you are ready to do.

Finishing on the grill is also an option. This approach adds a smokey flavor and distinct markings that add to the visual appeal.

The method above produces a steak that is medium-rare to medium in doneness. Simply add or subtract time to get to your desired cooking level. Though, I will say, if your goal is to produce a piece of meat done medium-well or well, this probably isn’t the approach for you.

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