Marinated Venison Steak with Garlic Herb Butter

Sliced venison steak on a plate and topped with garlic herb butter.

5 stars

Marinated Venison Steak with Garlic Herb Butter

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.

Prep Time10

Cook Time10

Marinating Time4

Total Time4 20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 416kcal

Author: Rachel Kochlin

Equipment

cast iron skillet or grill

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

Venison internal temperature guide:

Rare: 125°F
Medium-rare: 130-135°F
Medium: 135-140°F
Medium-well: 140-150°F
Well: 150-160°F+

Always account for carryover cooking. Once you finish cooking the meat, the residual heat will continue to cook it 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.

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.

Nutrition