Name: The Best Cast Iron Venison Steak Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 pounds venison loin, about 2-inches thick; salt; black pepper; 1 Tablespoon canola oil; 2 Tablespoons butter; 3 garlic cloves; 1 sprig of fresh thyme

A great Cast Iron Venison Steak Recipe is something every wild game cook should have!

There is no such thing as a perfect steak! But I honestly prefer a lean and protein-packed cut of venison steak cooked in a cast-iron skillet. Cast iron cooking a beautiful cut of venison loin is a true delicacy. The rich and gamey taste is impossible for me to resist.

Cast Iron Venison Steak with Mushrooms and Fresh Thyme

In this recipe, I'll show you how to cook tender, delicious venison steak that's healthy and flavorful. The combination of meat, heat, and cast-iron creates a beautiful crust and juicy steak without extra steps. Everyone should know how to season steak.

Venison Steak Recipe for Holidays

If you are getting together with family this weekend, this is a perfect Easter Sunday recipe. Why stick with ham and scalloped potatoes when you can enjoy wild game from your freezer instead? I love grilling deer steaks on the patio as much as anyone else, but sometimes the weather doesn’t cooperate. If you're in the Midwest, you might face another giant "winter" storm like we are expecting. With two feet of snow on the way, outdoor cooking won’t be an option for me this time. Instead, let’s fire up our stovetops, grab our aprons, and make a venison recipe perfect for any occasion!

Ingredients

2 pounds venison loin, about 2-inches thick
salt
black pepper
1 Tablespoon canola oil
2 Tablespoons butter
3 garlic cloves
1 sprig of fresh thyme

How to Make Cast Iron Venison Steak

1. Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.

Venison Loin with Jaccard Meat Tenderizer

2. Pat the meat dry with paper towels and then let the steak sit on a plate at room temperature for about 30 minutes. This will help it cook more evenly.

3. Pat the meat dry again with paper towels if necessary, and then season both sides of the steak generously with salt and pepper.

4. Meanwhile, preheat the oven to 450 degrees F and place a large cast iron skillet in the oven for about 5 minutes until it's smoking hot. Turn on a stovetop burner to medium-high heat.

5. Using an oven mitt, carefully remove the hot cast iron skillet from the oven and place it on the hot stovetop burner. Add the canola oil to the skillet, carefully swirl it around to coat the pan, and then add the venison steak.

6. Let steak sizzle for about 2 minutes, then use tongs to flip it over and cook about 2 more minutes. Press down gently to ensure even contact between steak and pan. When the steak has developed a dark brown crust on both sides, add the butter, garlic, and thyme to the skillet and immediately transfer the skillet to the oven.

7. After 3 minutes, use an instant-read thermometer to insert into side of steak to check the internal temperature. For medium-rare meat, 125 to 130 degrees is ideal. Keep checking the steak every 90 seconds until you reach the proper temperature.

8. Once you've reached a perfect medium-rare temperature, remove the steak and transfer it to a cutting board and tent lightly with foil. Let rest 5 to 10 minutes. The steak will continue cooking after being removed from heat.

9. Serve in 6-ounce pieces or thinly slice with a sharp knife, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat.

10. Serve immediately with your favorite sides such as French Fries, mashed potatoes scalloped potatoes, sauteed mushrooms, or asparagus.

More Venison Steak Recipes

If you are looking for another great way to use venison steak cooked in cast iron for an appetizer or hors d'oeuvre for your next party, check out my Deer Steak and Mushroom Crostini recipe.

If you love venison steak as much as we do, you can also check out my Venison Steak and Mushroom Galette Recipe and Venison Steak with Bernaise and Easy Deer Steak Frites and Deer Steak with Creamy Mushroom Sauce and Venison Steak Caesar Salad.

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

Join Our Wild Game Cooking Community

DID YOU MAKE THIS RECIPE

If you make this Cast Iron Venison Steak Recipe, tag @wildgameandfish so I can share it on my Instagram stories.

Did you enjoy this Venison Steak Recipe? Be sure to leave a 5-star rating RIGHT HERE!

The Best Cast Iron Venison Steak Recipe

A great Cast Iron Venison Steak Recipe is something every wild game cook should have!

5 from 27 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: cast iron steak, deer steak recipes, deer tenderloin recipe, dinner, venison, venison recipes, venison steak, venison steak recipe, venison tenderloin recipe

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: servings

Author: Jeff Benda

Ingredients

2 pounds venison loin, about 2-inches thick
salt
black pepper
1 Tablespoon canola oil
2 Tablespoons butter
3 garlic cloves
1 sprig of fresh thyme

Instructions

Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
Pat the meat dry with paper towels and then let the steak sit on a plate at room temperature for about 30 minutes. This will help it cook more evenly.
Pat the meat dry again with paper towels if necessary, and then season both sides of the steak generously with salt and pepper.
Meanwhile, preheat the oven to 450 degrees F and place a large cast iron skillet in the oven for about 5 minutes until it's smoking hot. Turn on a stovetop burner to medium-high heat.
Using an oven mitt, carefully remove the hot cast iron skillet from the oven and place it on the hot stovetop burner. Add the canola oil to the skillet, carefully swirl it around to coat the pan, and then add the venison steak.
Let steak sizzle for about 2 minutes, then use tongs to flip it over and cook about 2 more minutes. Press down gently to ensure even contact between steak and pan. When the steak has developed a dark brown crust on both sides, add the butter, garlic, and thyme to the skillet and immediately transfer the skillet to the oven.
After 3 minutes, use an instant-read thermometer to insert into side of steak to check the internal temperature. For medium-rare meat, 125 to 130 degrees is ideal. Keep checking the steak every 90 seconds until you reach the proper temperature.
Once you've reached a perfect medium-rare temperature, remove the steak and transfer it to a cutting board and tent lightly with foil. Let rest 5 to 10 minutes. The steak will continue cooking after being removed from heat.
Serve in 6-ounce pieces or thinly slice with a sharp knife, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat.
Serve immediately with your favorite sides such as French Fries, mashed potatoes scalloped potatoes, sauteed mushrooms, or asparagus.