Can You Achieve Medium Rare With Cast Iron?

Setting Up for Success

When cooking venison steaks in a cast iron pan, the key to achieving a medium rare is to use the reverse sear method. This involves searing the steak at a high temperature to lock in the juices, then finishing it at a lower temperature to cook to the desired level of doneness. To start, preheat the cast iron pan over high heat to around 500°F (260°C) for at least 15 minutes. This will ensure a nice crust on the steak.

Preparing the Pan and Steak

Before adding the steak, make sure the cast iron pan is well-seasoned. A well-seasoned pan will prevent the steak from sticking and promote even browning. To check the seasoning, sprinkle a few drops of water onto the pan and see if they bead up and roll off. If they don’t, it’s time to re-season the pan. Once the pan is hot, add a small amount of oil to the pan and swirl it around to coat the bottom. Then, add the venison steak and sear for 2-3 minutes per side, or until a nice crust forms.

Finishing with a Butter Baste

After searing the steak, remove it from the pan and place it on a wire rack to rest. Then, reduce the heat to around 300°F (150°C) and add a small amount of butter to the pan. Once the butter has melted, use a spoon to baste the steak with the butter. Continue basting the steak for 5-7 minutes, or until it reaches the desired level of doneness. For medium rare, the internal temperature should be around 130-135°F (54-57°C). Once the steak is cooked to your liking, remove it from the pan and let it rest for a few minutes before slicing and serving.