Description

This recipe for deer steak with a black pepper char crust transforms venison into a tender, flavorful star. It is a quick cooking technique perfect for busy weeknights, offering a gourmet feel for family dinners.

Ingredients

Scale

2 venison backstrap or tenderloin steaks (about 1 lb (450 g) total), fully thawed and patted very dry
2 tablespoons coarse black pepper, freshly ground
1 teaspoon kosher salt, or to taste
1 tablespoon olive oil, or other high-heat oil like avocado oil
0.5 teaspoon garlic powder or onion powder (optional)

Instructions

Prepare Steaks: Pat the venison completely dry with paper towels. Season generously all over with 2 tablespoons coarse black pepper and 1 teaspoon kosher salt, pressing the pepper firmly into the meat. Allow to sit at room temperature for 15 minutes.
Heat Pan: Place a 10-inch cast-iron skillet over high heat for 3-5 minutes until smoking hot. Add 1 tablespoon of olive oil, ensuring it shimmers and coats the bottom of the pan evenly.
Sear Steaks: Carefully place the seasoned deer steaks in the hot pan. Sear for 2-4 minutes per side for medium-rare (internal temperature 130-135°F), until a deep, dark char crust forms. Adjust time for desired doneness. (If the pan cools, remove steak, reheat pan, then return.)
Rest Venison: Transfer the seared deer steaks to a cutting board immediately after cooking. Let them rest uncovered for 5-10 minutes.
Slice and Serve: Slice the rested venison against the grain into 0.5-inch thick medallions.

Notes

Always use freshly ground coarse black pepper for the most impactful char crust. Do not overcrowd the pan; sear in batches if necessary to maintain high heat. Use a meat thermometer for perfect doneness (130-135°F for medium-rare venison). For quicker cooking, choose thinner cuts of venison or butterfly thicker ones.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Main Course
Method: Searing
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 0.5 lb / 225 g)
Calories: 350 calories
Sugar: 0 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 55 g
Cholesterol: 220 mg

Keywords: deer steak, venison, char crust, black pepper, searing, easy, quick dinner, cast iron, gourmet, weeknight meal