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Tilting a glass pan with finished venison steak in it to show the delicious pan juices.
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5 from 1 vote

Venison Steak

When making recipes involving ground venison, I don't change much from any other red meat recipe. However, venison steak is a lean meat so it needs special attention.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 2 venison steaks mine were 12 oz each
  • Salt and pepper to taste
  • 2 tbsp butter about 1 tablespoon per steak
  • Splash vinegar


  • Preheat your gas grill to 500 F.
  • If time allows, sprinkle both sides of steak with salt and pepper and let rest for 30 minutes to get the chill off.
  • For thinner steaks (under 1") shoot for 3 minutes per side. Thicker than 1" start with 5 minutes per side.
  • Once done to your liking (I prefer venison on the rarer side) set in a glass baking dish and bring inside.
  • Dot butter over the steaks, and cover the pan tightly with foil and let rest for 10 minutes.
  • Add a splash of any type of vinegar to the pan juices. Serve steak whole with a spoon of juice or slice up thinly and toss in the drippings.


Serving: 6oz