Venison Steaks

Name: Grilled Venison Steaks with Garlic Marinade
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 tablespoons Worcestershire sauce; 3 garlic cloves, minced; 3/4 teaspoon salt; 1/2 teaspoon pepper; 4 boneless venison steak (6 to 8 ounces each)

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Grilled venison steaks are a meaty, rich game dish elevated by a simple garlic and Worcestershire marinade. These steaks require careful attention to doneness to stay tender and juicy.

Total

25 min

Servings

4

Recipe Source

View original recipe

From Tasteofhome

Ingredients

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6 Ingredients

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Instructions

1
In a large bowl, whisk together the olive oil, Worcestershire, garlic, salt and pepper.
2
Add the venison to the marinade and turn to coat. Cover the bowl with storage wrap or foil, and refrigerate for at least one hour or overnight.
3
Preheat the grill to 350°F. Drain the venison, discarding the marinade. Grill the steaks, covered, over medium-high heat for four to six minutes, then flip to the other side. Toward the end of the cooking time, monitor the meat for the desired doneness. For medium rare, a thermometer should read 135°; for medium, 140°; and for medium-well, 145°. Editor's Tip: Take care not to overcook the venison steaks, which can make them a bit tough. Remember that the steaks will continue to cook for a few moments after being removed from the grill.
4
Let the steak stand at room temperature for five minutes before slicing or serving. Editor's Tip: This may seem like an optional step, but resting meat actually helps make it juicy and tender.

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Tips & Notes

Pro tips

Do not overcook venison—it lacks the fat of beef and becomes tough and dry. Use a meat thermometer and pull at 135°F for medium-rare.
Marinate overnight for maximum tenderness and flavor absorption into the lean meat.
Drain marinade completely before grilling to prevent flare-ups and ensure proper browning.
Always rest venison steaks for five minutes after cooking to retain juices and maximize tenderness.

Substitutions

Worcestershire sauce → soy sauce or balsamic vinegar (adds umami and acidity)
Venison → beef tenderloin or elk steaks (adjust cooking time slightly as needed)

Storage & make-ahead

Refrigerate cooked venison steaks in an airtight container for up to three days; reheat gently in a low oven to avoid overcooking.

Equipment

grill · meat thermometer

Common Questions

What temperature should venison steaks reach?

For medium-rare, 135°F; for medium, 140°F; for medium-well, 145°F. Venison dries out quickly if overcooked, so use a meat thermometer and avoid cooking beyond medium.

How long should venison steaks marinate?

At least one hour, but overnight is recommended for deeper flavor and more tender meat.

Why is resting the steak important?

Resting for five minutes allows juices to redistribute throughout the meat, making it more tender and juicy when sliced or served.

Can I cook venison steaks in the oven instead of grilling?

Yes, though this recipe is optimized for grilling. You could sear them in a hot skillet and finish in a 350°F oven, monitoring internal temperature closely.