How to Cook Antelope Steak with Mushrooms
Learn how to cook antelope steak with mushrooms in this easy recipe. It's a juicy, tender, and family-approved wild game dinner in under 30 minutes.
Servings: 4 people
Ingredients
- 1 ½ pounds antelope steak
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- ½ teaspoon ground thyme, divided
- ½ teaspoon ground rosemary, divided
- 8 ounces oyster mushrooms
Instructions
- Place the antelope steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat steak dry with paper towels, then season both sides of the steak generously with kosher salt and black pepper.
- Heat a 12-inch cast-iron skillet over medium-high, then add oil to the skillet, and swirl to coat.
- Carefully add antelope 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 antelope steak.
- Continue to cook the antelope steak until it has developed a dark brown crust on both sides, and reached an internal temperature of 130 degrees F (for medium-rare) using an instant read meat thermometer inserted in thickest portion of meat.
- Transfer steak to a cutting board, sprinkle both sides with ¼ teaspoon each rosemary and thyme, and let it rest for 10 minutes.
- Meanwhile, in the same cast iron skillet over medium heat, add oyster mushrooms and butter with remaining ¼ teaspoon of rosemary and ¼ teaspoon of thyme and sauté, stirring occasionally, until tender, about 4 to 5 minutes.
- Cut steak diagonally against the grain into ¼-inch-thick slices and divide among four dinner plates. Top the steak with some sauteed oyster mushrooms and season with a touch of additional kosher salt and freshly ground black pepper if desired. Serve immediately.
