Quick Answer
To create a crust on venison steaks, use a combination of seasoning, high heat, and a reverse sear method. This involves searing the steak at high temperatures and then finishing it in a lower heat oven. The result is a perfectly cooked, medium-rare crust on the outside and a tender interior.
Preparing the Venison
To start, prepare your venison steaks for the reverse sear method. Season both sides with a dry rub of salt, pepper, and your preferred spices. Let the steaks sit at room temperature for 30 minutes to allow the meat to relax and the seasonings to penetrate. Pat the steaks dry with paper towels to remove excess moisture, which can prevent a good crust from forming.
Searing the Venison
Preheat a cast-iron skillet or oven-safe pan over high heat to 450°F (230°C). Add a small amount of oil to the pan and let it heat up for 1-2 minutes. Sear the venison steaks for 2-3 minutes per side, or until a dark brown crust forms. Use a thermometer to ensure the internal temperature reaches 120°F (49°C) for medium-rare.
Finishing with Butter Baste
After searing the steaks, transfer the pan to a preheated oven set at 200°F (90°C). Finish the steaks in the oven for 5-10 minutes, or until they reach your desired level of doneness. To add extra flavor and moisture, melt 2 tablespoons of butter in the pan and baste the steaks with it during the last minute of cooking. Remove the steaks from the oven and let them rest for 5 minutes before serving.
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