Quick Answer
Dry venison steak can be avoided by cooking it to the right internal temperature, usually between 130°F to 135°F for medium rare, and by using proper cooking techniques such as a reverse sear.
Choosing the Right Cut
When selecting a venison steak for cooking, look for a cut with a good balance of marbling and tenderness. This is usually found in the backstrap or tenderloin. Opt for a cut that is at least 1-2 inches thick to ensure even cooking. For a 1-inch thick cut, cook for 3-4 minutes per side for medium rare.
Cooking Techniques - Reverse Sear
To avoid overcooking, try the reverse sear method. This involves cooking the venison steak in a low-temperature oven (around 200°F) for 20-30 minutes to reach the desired internal temperature, then finishing it on a hot surface, such as a cast iron skillet, for a few minutes on each side. This will sear the outside while keeping the inside tender.
Finishing with Butter and Seasoning
Once the venison steak is cooked to your liking, remove it from the heat and let it rest for a few minutes. Baste it with a pat of melted butter to add flavor and moisture. Sprinkle with a pinch of salt and a few grinds of black pepper to bring out the natural flavors of the venison.
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