This Deer Steak Frites (Steak and Fries) Recipe is easy to make at home in just 30 minutes. A rich, sumptuous deer steak paired with golden, crispy fries is a match made in heaven and a great weeknight dinner option.
If you thought you had to fire up the grill to make a nice steak dinner, think again. In this pan-seared deer steak recipe, the tried-and-true cast iron skillet is your best friend. Flipping the steak during cooking encourages even cooking and helps it cook faster. Deer steak is a leaner cut of meat, so use a sharp knife to cut it into thin ¼-inch slices against the grain right before serving for a super tender bite.
I understand that not everyone has the opportunity to hunt deer or buy venison from a local store. Luckily, venison steak recipes like this Steak Frites can easily use a beef top round or loin as a substitute.
Venison Bottom Round
Most people I know turn their venison bottom round into jerky or burger. However, I'd love for you to save this big, beautiful cut of meat from the hindquarter for deer steak recipes like this Steak Frites. The secret to a tender, melt-in-your-mouth venison bottom round is to dry or wet age it for two weeks. Before cooking the steak, tenderize it using a Jaccard meat tenderizer.
Every year, I butcher whitetail, mule deer, and elk for clients who want to know they are getting their own venison returned to them, They are too keen on having it mixed with others in a big batch at a butcher shop. My clients have told me they appreciate that I take the time to cut nice thick deer steaks from the top round and bottom round. This gives them more steaks to enjoy on the grill or in a cast iron skillet.
How to Make Steak Frites
1. Go Deer Hunting and bring home a deer for deer steaks!
2. Preheat oven to 450 degrees F.
2. Start by placing the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
3. Then pat the deer steak dry with paper towels season both sides of the steak generously with kosher salt and black pepper.
5. Arrange fries in single layer on a rimmed baking sheet and bake for about 15 minutes at 450 degrees F until the fries are a light golden color.
6. Meanwhile, heat a 12-inch cast-iron skillet over medium-high, then add oil to skillet, and swirl to coat.
7. Carefully add steak to the hot skillet and let it 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. If your pan gets too hot, add a Tablespoon of cold oil to bring the temperature back down so you don't burn the deer steak.
8. When the steak has developed a dark brown crust on both sides, add butter, fresh rosemary, and fresh thyme to the skillet. Use tongs to move deer steak around in the butter and aromatics for about 1 minute until instant read meat thermometer inserted in thickest portion of meat registers 130 degrees F (for medium-rare).
9. Transfer steak to a cutting board and let rest for 10 minutes.
10. Melt 2 Tablespoons of butter in the microwave for 10 seconds.
11. Now cut steak diagonally against the grain into ¼-inch-thick slices. Arrange on a cutting board or platter.
12. Using a spatula, transfer cooked fries to a medium metal bowl. Add ½ of the chopped parsley, ⅛ teaspoon garlic powder, ½ teaspoon of kosher salt, and ⅛ teaspoon of black pepper, and toss to mix. Arrange fries on cutting board or platter with steak. Sprinkle everything with remaining chopped parsley, drizzle steak and fries with melted butter. Serve immediately.
More Deer Steak Recipes
If you are looking for more great deer steak recipes cooked in cast iron, check out my Venison Carpaccio and Baby Arugula, Cast Iron Venison Steak Recipe, Deer Backstrap and Potato Stacks, or Deer Steak and Mushroom Crostini recipe.
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Easy Deer Steak Frites (Steak and Fries) Recipe
Ingredients
- 1 ½ pounds deer steak, about 2-inches thick (bottom round, top round, or backstrap)
- kosher salt
- black pepper
- 26-ounce bag Ore-Ida Extra Crispy Fast Food French Fries
- 1 Tablespoon canola oil
- 4 Tablespoons butter, divided
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 bunch fresh parsley, stems removed and chopped
- ⅛ teaspoon garlic powder
Instructions
- Gather your ingredients by first going deer hunting, then cut bottom round or top round steaks into 2-inch-thick cuts (or have your butcher do it).
- Preheat oven to 450 degrees F.
- Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat the deer steak dry with paper towels and then let the steak sit on a plate at room temperature for about 15 minutes. This will help it cook more evenly.
- Pat the deer steak dry again with paper towels if necessary, and then season both sides of the steak generously with kosher salt and black pepper.
- Arrange frozen French fries in a single layer on a rimmed baking sheet and bake for about 15 minutes at 450 degrees F until the fries are a light golden color.
- Meanwhile, heat a 12-inch cast-iron skillet over medium-high, then add oil to the skillet, and swirl to coat.
- Carefully add steak to the hot skillet and let it 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. If your pan gets too hot, add a Tablespoon of cold oil to bring the temperature back down so you don't burn the deer steak.
- When the steak has developed a dark brown crust on both sides, add the butter, fresh rosemary, and fresh thyme to the skillet. Use the tongs to move the deer steak around in the butter and aromatics for about 1 minute until an instant read meat thermometer inserted in thickest portion of meat registers 130 degrees F (for medium-rare).
- Transfer steak to a cutting board and let rest for 10 minutes.
- Melt 2 Tablespoons of butter in the microwave for 10 seconds.
- Cut steak diagonally against the grain into ¼-inch-thick slices and arrange on a cutting board or platter.
- Using a spatula, transfer the cooked French fries to a medium metal bowl. Add ½ of the chopped parsley, ⅛ teaspoon garlic powder, ½ teaspoon of kosher salt, and ⅛ teaspoon of black pepper, and toss to mix. Arrange on the cutting board or platter with the steak, sprinkle everything with the remaining chopped parsley, drizzle the steak and fries with the melted butter, and serve immediately.
Joe says
I followed the recipe exactly and it was the best deer steak I've ever eaten. My wife and kids loved it too! I can't wait to try some more of your recipes
Jerry says
Our new favorite steak recipe!