Simple Grilled Venison Steaks
Tender venison steaks marinated in garlic and herbs, then grilled to a juicy medium-rare for a quick, flavorful dinner.
Ingredients
- Venison steaks
- Olive oil
- Garlic (minced)
- Fresh rosemary
- Fresh thyme
- Salt (for dry rub option)
- Black pepper (for dry rub option)
- Garlic powder (for dry rub option)
- Paprika (for dry rub option)
Instructions
- Marinate the venison steaks in a mixture of olive oil, minced garlic, rosemary, and thyme for at least 30 minutes.
- Preheat the grill to medium-high heat and lightly oil the grate to prevent sticking.
- Place the marinated steaks on the grill and cook for 4-5 minutes per side for medium-rare doneness.
- Let the steaks rest for a few minutes before serving to allow the juices to redistribute.
- Alternatively, skip the marinade and coat the steaks with a dry rub of salt, pepper, garlic powder, and paprika, then grill the same way over medium-high heat for 4-5 minutes per side.
Cook’s Notes
Venison is very lean, so avoid overcooking it past medium-rare or it will become tough and dry. Letting the steaks rest after grilling helps keep them juicy.
Ingredient Swaps
You can swap the herb marinade for a simple dry rub of salt, pepper, garlic powder, and paprika if you prefer a crusted exterior. Fresh herbs can be substituted with dried versions in a pinch, using about a third of the amount.
Serving Suggestions
Serve the grilled venison steaks alongside roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes. A drizzle of chimichurri or a red wine reduction adds a nice finishing touch.
Storage & Reheating
Store leftover venison steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet to avoid drying out the meat.
Common Questions
How do I know when the venison steaks are done?
For medium-rare, grill about 4-5 minutes per side; use a meat thermometer and pull the steaks off around 130-135°F before resting.
Can I marinate the venison longer than 30 minutes?
Yes, marinating for a few hours or even overnight in the refrigerator will deepen the flavor and further tenderize the meat.
Why does venison get tough when grilled?
Venison is very lean with little fat, so overcooking past medium-rare quickly dries it out and makes it chewy.