Marinated Venison Steak with Garlic Herb Butter

Marinated Venison Steak with Garlic Herb Butter is a real treat for anyone looking to elevate their dinner game. The tender, rich meat paired with a fragrant garlic herb butter creates a symphony of flavors that’s hard to resist. Not only does this dish sound impressive, but it also delivers on taste; whether you’re hosting friends or enjoying a cozy date night, this recipe is bound to impress.

When I first made Marinated Venison Steak with Garlic Herb Butter, it was one of those evenings where we had guests coming over, and I wanted to serve something memorable. The aroma of the marinating steak wafting through the kitchen instantly built anticipation. I could hardly wait to watch their expressions when they took their first bite. Trust me, this dish is a showstopper that tastes as good as it looks!

How to Make Marinated Venison Steak with Garlic Herb Butter

1. Prepare the Marinade: In a large bowl or shallow dish, whisk together ¼ cup olive oil, 3 tablespoons tamari or soy sauce, 1 tablespoon fresh lemon juice, 2 tablespoons balsamic vinegar, ½ tablespoon dijon mustard, 1 tablespoon Worcestershire sauce, 3-4 minced garlic cloves, and ½ teaspoon black pepper until fully combined.
2. Marinate the Steaks: Add the venison steaks to the marinade, turning them to coat all sides. Cover the dish and refrigerate for 4-12 hours. For optimal flavor, keep them marinating for up to 24 hours, but no longer than that.
3. Bring to Room Temperature: About 30 minutes before you’re ready to cook, take the steaks out of the marinade, allowing any excess to drip off. Place them on a clean plate to come to room temperature, which aids in even cooking.
4. Make the Garlic Herb Butter: In a small bowl, mix together 4 tablespoons of salted butter at room temperature, 1 tablespoon chopped chives, 1 teaspoon fresh thyme leaves, and 1 minced garlic clove until well combined. Set it aside to let the flavors meld.
5. Cook the Steaks: Heat a cast iron skillet or grill over medium-high heat. If using a skillet, add the remaining 1 tablespoon of olive oil. If grilling, make sure to grease the grates. Cook the steaks for 4-6 minutes on each side until they reach an internal temperature of 130°F for medium-rare. Be mindful of any charring; if needed, reduce the heat to ensure an even cook. Remember that the steak’s internal temperature will rise about 5°F while resting.
6. Rest and Serve: Once cooked, transfer the steaks to a clean plate and top each with a generous spoonful of the garlic herb butter. Allow the steaks to rest for 5-10 minutes to let the juices redistribute before serving.
7. Enjoy: Serve with fresh lemon wedges and the remaining garlic herb butter for an extra flavor boost.

Storing & Reheating

To store your leftover Marinated Venison Steak with Garlic Herb Butter, place it in an airtight container in the refrigerator where it will keep for up to 3-4 days. If you want to freeze it, wrap the steaks tightly in plastic wrap and then place them in a freezer bag; they can be frozen for up to 3 months. When reheating, gently warm the steak in a skillet over low heat until warmed through, to avoid losing moisture. Be aware that reheated venison may lose some tenderness, so serving it with a bit of fresh garlic herb butter can help refresh the flavor and moisture.

Whether you’re a seasoned chef looking to try a new dish or a home cook wanting to impress, this Marinated Venison Steak with Garlic Herb Butter is sure to become a favorite at your table. The blend of rich flavors and succulent steaks is not only satisfying but also encourages creativity. Feel free to play with the marinade ingredients or serve it alongside your favorite sides for a delightful meal.

Recipe FAQs

Can I use different cuts of venison for this recipe?

Absolutely! While backstrap and sirloin work best due to their tenderness, you can also use other cuts like loin or round. Just remember that tougher cuts may require longer marination or cooking times to become tender.

How can I tell when the venison steak is done?

Using a meat thermometer is the best way to check doneness. For medium-rare, aim for an internal temperature of 130°F. If you prefer a different level of doneness, adjust accordingly—125°F for rare and 140°F for medium.

What should I serve with the venison steak?

This dish pairs wonderfully with a variety of sides. Consider serving it with roasted vegetables, garlic mashed potatoes, or a fresh salad. The garlic herb butter also goes nicely with a crusty bread for soaking up the flavors.

Can I marinate the steaks for longer than 24 hours?

For the best results, it’s recommended not to marinate the venison steaks for longer than 24 hours, as the acidity can start to break down the meat too much, leading to a mushy texture. Aim for a marination time between 4 to 12 hours for optimal flavor and tenderness.

More Main Dishes Recipes

• Best Venison Marinade (For Steaks, Backstraps More)

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Marinated Venison Steak with Garlic Herb Butter

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• Author: Peter
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Grilling or Pan-Frying
• Cuisine: American

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Description

This marinated venison steak with garlic herb butter is packed with flavor! It’s easy to prepare and perfect for a quick dinner or a special occasion. Enjoy mouthwatering venison steaks topped with a rich garlic butter blend, making it an ideal dish for home cooks seeking delicious simplicity.

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Ingredients

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• 1 pound venison steaks
• ¼ cup olive oil
• 1 tablespoon olive oil for cooking
• 3 tablespoons tamari or soy sauce
• 1 tablespoon fresh lemon juice
• 2 tablespoons balsamic vinegar
• ½ tablespoon dijon mustard
• 1 tablespoon Worcestershire sauce
• 3–4 garlic cloves, minced
• ½ teaspoon black pepper
• lemon wedges for serving
• 4 tablespoons salted butter, room temperature
• 1 tablespoon chopped chives
• 1 teaspoon fresh thyme leaves
• 1 garlic clove, minced
• pinch of salt
• pinch of black pepper

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Instructions

1. In a large bowl or shallow dish, whisk together all the marinade ingredients.
2. Add the venison steaks and turn to coat all sides. Cover and refrigerate for 4-12 hours, but no longer than 24 hours.
3. About 30 minutes before cooking, remove the steaks from the marinade and let any excess drip off. Transfer to a clean plate and allow the steaks to come to room temperature.
4. Meanwhile, make the garlic herb butter. In a small bowl, mix together all the garlic herb butter ingredients until combined, then set aside.
5. Heat a cast iron skillet or grill over medium-high heat. If using a skillet, add the remaining 1 tablespoon olive oil. If grilling, grease the grates.
6. Once hot, cook the steaks for 4-6 minutes per side, or until the internal temperature reaches 130°F for medium-rare. If the exterior begins to char too quickly, reduce the heat. Note: Total cooking time will vary depending on the thickness of the steaks. Keep in mind, the internal temperature of the steaks will continue to rise about 5°F while the steaks rest.
7. Transfer the steaks to a clean plate and top with a spoonful of garlic herb butter. Let rest for 5-10 minutes before serving.
8. Serve with fresh lemon wedges and remaining garlic herb butter.

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Notes

Marinating the steaks for at least 4 hours enhances the flavor.
Let the steaks rest after cooking for optimal juiciness.
Adjust cooking time based on steak thickness for perfect doneness.

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Nutrition

• Serving Size: 1 steak
• Calories: 400
• Sugar: 0g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 34g
• Cholesterol: 115mg

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