This marinated venison steak with garlic herb butter is one of my favorite ways to enjoy venison steak. The simple marinade adds flavor while helping keep the meat tender and juicy. Finish the steaks with a squeeze of fresh lemon and melty garlic herb butter for a savory finish that takes them to the next level.
The garlic herb butter is what really makes this recipe truly amazing. As it melts into the warm venison, it adds salty, buttery richness and brightness from fresh herbs that pair perfectly with venison. It's one of those simple additions that makes a good venison steak feel restaurant-worthy.
Whether you're cooking backstrap medallions, sirloin steaks, or another favorite cut, this recipe is simple enough for a weeknight dinner but impressive enough to serve guests. Pair it with mashed potatoes, grilled vegetables, or a simple side salad for a meal the whole family will love.
If you or someone you're serving isn't a big fan of the flavor of venison, this recipe is a great place to start. Marinating helps mellow some of the gamier notes while adding plenty of flavor. Even my mom, who isn't much of a steak fan and definitely isn't usually excited about venison steak, actually enjoyed this venison steak! The garlic herb butter helped too, adding a savory, buttery finish that balances the flavor of the venison beautifully.
Why you'll love this recipe
- Actually makes venison tender. No tough, dry steaks here. Your venison will be incredibly juicy and practically fork-tender.
- Adds flavor without overpowering the venison. This marinade not only enhances the natural, delicious flavor of venison but also helps to tame some of the gamey flavor. If you're new to cooking deer meat, my guide on what venison tastes like explains what contributes to gamey flavor and how to reduce it.
- The garlic herb butter takes it over the top. Rich butter, fresh herbs, and garlic pair perfectly with lean venison. Add a squeeze of lemon, and you'll be blown away!
- Simple, real ingredients. Made with pantry staples and fresh herbs.
- Perfect for grilling or pan-searing. Cook it indoors or outside, whichever you prefer!
Ingredients
You only need a handful of simple ingredients to make this marinated venison steak. The marinade combines olive oil, balsamic vinegar, lemon juice, tamari, garlic, and Worcestershire sauce to help tenderize the meat and add flavor.
The garlic herb butter is made with butter, fresh garlic, chives, and thyme for a simple finishing touch that pairs perfectly with venison.
Scroll down to the recipe card for full ingredient list with measurements.
Ingredient notes & substitutions
- Tamari or soy sauce. I typically use organic tamari, but either works well. Both add salty, umami flavor.
- Balsamic vinegar. One of my favorite ingredients when cooking venison. It adds a slightly sweet, rich depth of flavor. Red wine vinegar or more lemon juice can be substituted if needed, but you'll need a little less since they're a bit more acidic than balsamic vinegar.
- Dijon mustard. Helps emulsify the marinade while adding a subtle tangy flavor. Stone-ground mustard can be substituted.
- Fresh herbs. Chives and thyme add a classic steakhouse flavor to the garlic herb butter. Feel free to use rosemary or parsley if you have them on hand.
How to make marinated venison steak
- Step 1: Make the marinade. Whisk together all of the marinade ingredients. This marinade is adapted from my popular venison marinade recipe, which includes additional flavor variations. Add the venison, cover and refrigerate for 4-12 hours.
- Step 2: Make the garlic herb butter. Combine the butter, chives, thyme, garlic, salt, and pepper in a small bowl, then set aside.
- Step 3: Cook the steaks. Grill or pan-sear over medium-high heat until the internal temperature reaches 130°F for medium-rare. Rest 5-10 minutes, then serve.
Venison Internal Temperature Guide
I highly recommend using an instant-read meat thermometer when cooking steak to ensure you don't overcook or undercook it. For venison, here are the recommended temperatures for each degree of doneness. I also wrote an entire post on venison internal temperatures if you need more guidance.
- Rare: 125°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-150°F
- Well: 150-160°F+
I like to cook venison steak to around 130-135°F. It's still pink and juicy in the center, but not raw, and nicely seared around the outside.
Pro tip! Always account for the fact that the meat will continue to cook once it's removed from the heat source; this is called carryover cooking. The residual heat left in the meat will continue to cook the meat for about 5 minutes, and the temperature will continue to rise 5-10 degrees. So, for example, if you want the venison steak cooked to 135°F for medium, remove the meat from the heat source at 130°F, then let it rest for 5-10 minutes until it reaches 135°F.
How to make venison steak taste less gamey
A common question about cooking venison is how to reduce the gamey flavor. While some people love the distinct taste of venison, others prefer a milder flavor. If you're new to cooking deer meat, my how to cook venison guide is a great place to start.
But here are a few simple tips and tricks that can help.
- Start with properly handled venison. The best-tasting venison starts long before it reaches the kitchen. Proper field dressing, cooling the meat quickly, and trimming away any silver skin or excess fat all help improve flavor.
- Thaw frozen venison in a strainer. If you're using frozen venison steaks, place them in a strainer set over a bowl while thawing in the refrigerator. This allows excess blood to drain away rather than sit with the meat.
- Marinate overnight. If you're sensitive to gamey flavors, let the steaks marinate closer to the 12-hour mark or overnight. The combination of acid, salt, and aromatics helps mellow strong flavors while adding plenty of savory flavor.
- Don't overcook the steaks. Overcooked venison can taste stronger and develop a drier texture. For the best flavor and texture, cook venison steaks to medium-rare or medium and use a meat thermometer for accuracy. I wrote an entire post to provide you with more information on the best internal temperature for venison.
- Finish with butter, fresh herbs, and lemon. A simple garlic herb butter and a squeeze of fresh lemon add another layer of flavor that complements the venison beautifully. Combined with the marinade, it helps create a balanced steak that even hesitant venison eaters will love!
Tips for success
- Mariante at least 4 hours. Marinate venison steaks for at least 4 hours for the best flavor. If you prefer a milder, less gamey flavor, marinate them closer to 12 hours. Avoid marinating longer than 24 hours, as the marinade can start to break down the meat too much and give the steaks a softer, slightly mushy texture.
- Always use a meat thermometer. Venison is best when cooked to medium-rare or medium. Using a meat thermometer will ensure you don't undercook or overcook the steaks.
- Let the steaks rest. Rest for 5 to 10 minutes before slicing. This gives the juices time to redistribute throughout the meat, resulting in a tender, juicy steak instead of losing those flavorful juices on the cutting board.
- Account for carryover cooking. While the steaks rest, the residual heat left in the meat after you remove it from the skillet or grill will continue to raise the internal temperature by about 5-10°F. So, if you want your venison steak cooked to 135°F for medium, remove it from the heat at 130°F.
- Clean and oil the grill grates. If using a grill, make sure the grates are clean and lightly oiled to prevent sticking.
Recipe FAQs
For even more answers to common venison cooking questions, check out my post on the 10 most common venison cooking questions.
A hot cast-iron skillet is one of the best ways to cook venison steak. The high heat creates a flavorful crust while keeping the inside tender and juicy. Cook the steaks in a lightly oiled skillet over medium-high heat for 4-6 minutes per side, or until the internal temperature reaches 130°F for medium-rare.
For best results, marinate venison steaks for 4-12 hours. The longer the steaks marinate, the more flavor they'll absorb and the more the marinade will help mellow some of the gamey flavor. Avoid marinating for longer than 24 hours, as the acid in the marinade can begin to break down the meat too much, resulting in a softer, slightly mushy texture.
Venison steak is best enjoyed medium-rare to medium. I recommend cooking the steaks to an internal temperature of 130°F, then allowing them to rest for 5-10 minutes before serving. During this time, the temperature will continue to rise to about 135°F, resulting in a perfectly juicy medium-rare to medium steak.
Venison steak is naturally very lean, so it's easy to overcook. The most common causes of tough or dry venison are overcooking the meat, not marinating long enough, or not allowing the steak to rest before slicing. For the best texture, marinate the steaks for at least 4 hours, cook them to medium-rare or medium, and always use a meat thermometer to avoid overcooking. The result is a juicy, tender venison steak every time!
Storing & reheating
Store leftover venison steak in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet over low-medium heat with a little butter or oil. You can reheat the whole steak or cut it into slices first.
Did you try this recipe?
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Thanks so much! - Rachel
Marinated Venison Steak with Garlic Herb Butter
Equipment
Ingredients
Marinated Venison Steak
- 1 pound venison steaks
- ¼ cup olive oil + 1 tablespoon 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
Garlic Herb Butter
- 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
Instructions
- In a large bowl or shallow dish, whisk together all the marinade ingredients.
- Add the venison steaks and turn to coat all sides. Cover and refrigerate for 4-12 hours, but no longer than 24 hours.
- 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.
- Meanwhile, make the garlic herb butter. In a small bowl, mix together all the garlic herb butter ingredients until combined, then set aside.
- 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.
- 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.
- Transfer the steaks to a clean plate and top with a spoonful of garlic herb butter. Let rest for 5-10 minutes before serving.
- Serve with fresh lemon wedges and remaining garlic herb butter.
Notes
- Rare: 125°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-150°F
- Well: 150-160°F+
- Tamari or soy sauce. I typically use organic tamari, but either works well. Both add salty, umami flavor.
- Balsamic vinegar. One of my favorite ingredients when cooking venison. It adds a slightly sweet, rich depth of flavor. Red wine vinegar or more lemon juice can be substituted if needed, but you'll need a little less since they're a bit more acidic than balsamic vinegar.
- Dijon mustard. Helps emulsify the marinade while adding a subtle tangy flavor. Stone-ground mustard can be substituted.
- Fresh herbs. Chives and thyme add a classic steakhouse flavor to the garlic herb butter. Feel free to use rosemary or parsley if you have them on hand.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Rachel Kochlin says
If you've struggled with tough, dry or overly gamey venison steaks, give this recipe a try! Between the marinade and garlic herb butter, this recipe is hard to beat. Our whole family loves it, even my mom who doesn't particularly enjoy venison.