Quick Answer
To keep venison steak juicy during cooking, use a reverse sear method, season liberally with salt and pepper, and apply a butter baste after cooking. This technique helps maintain moisture and adds flavor.
Choosing the Right Cut
When selecting venison steaks, opt for cuts with a good balance of marbling and fat content, such as the ribeye or sirloin. This will help maintain moisture and flavor during cooking. Aim for steaks that are at least 1 inch thick to ensure even cooking and juiciness.
Reverse Searing for Juiciness
Use a reverse sear method to cook your venison steaks. This involves cooking the steak in a low-temperature oven (around 200-250°F) for 20-30 minutes, then searing it in a hot skillet or on a cast iron grill at high heat (around 450-500°F) for 2-3 minutes per side. This method ensures the interior of the steak remains juicy and the exterior is crispy.
Butter Baste for Flavor and Moisture
After searing the venison steak, apply a butter baste to add flavor and moisture. Mix softened butter with seasonings such as garlic powder, salt, and pepper, then brush the mixture onto the steak. Continue cooking for an additional 1-2 minutes, until the butter has melted and the steak has reached your desired level of doneness (medium rare in this case, at around 130-135°F).
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