Perfectly Seared Rosemary Venison Steak: A Flavorful Delicacy
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat15gram
Protein40gram
Ingredients
- Venison steak (preferably loin or leg cut) - look for fresh, bright-red color and firm texture when selecting2 pieces (approx. 150g each)
- Fresh rosemary sprigs - choose vibrant green, aromatic leaves3 sprigs
- Garlic cloves - select firm, unblemished bulbs2 cloves
- Olive oil - use extra virgin for best flavor2 tbsp
- Unsalted butter - important for better control of saltiness1 tbsp
- Salt - preferably sea salt or kosher saltto taste n/a
- Freshly ground black pepperto taste n/a
This recipe guides you through frying a tender venison steak infused with the earthy aroma of fresh rosemary. Venison is a lean meat, so careful cooking preserves its juicy, rich flavor without drying it out. This recipe is budget-friendly (approx. cost: $12 / €11 / £9 / ₹900), quick to make (total time 25 minutes), and offers a medium difficulty level, perfect for home cooks looking to try something new yet manageable. Suitable for keto and paleo diet followers, each serving provides approximately 350 kcal packed with protein. Our step-by-step instructions help you achieve a safe and delicious result every time while emphasizing important food safety tips to keep your cooking safe and enjoyable.
Preparation instructions
Prepare the steaks
1Remove venison steaks from the refrigerator and let them rest at room temperature for 15 minutes. Pat dry with paper towels to ensure a good sear. Season generously on both sides with salt and black pepper. This rest helps steak cook evenly.
Crush garlic and prepare rosemary
2Lightly crush the garlic cloves with the flat side of a knife, enough to release aroma but keep clove intact. Strip some leaves from one rosemary sprig to sprinkle later. Keep other sprigs whole to use in pan for flavor infusion.
Heat frying pan
3Place a heavy-bottomed frying pan or skillet on medium-high heat. Add 1 tablespoon olive oil. Let the oil heat until shimmering but not smoking, about 2 minutes. This temperature ensures a nice crust.
Sear the steaks
4Add venison steaks carefully to the hot pan. Sear without moving for 3 minutes to develop a crust. Flip steaks and sear other side for another 3 minutes. This timing aims for medium rare, keeping steak juicy. Adjust time +/- 1 minute for different doneness.
Add butter, garlic, and rosemary
5Lower heat to medium. Add butter, crushed garlic, and whole rosemary sprigs to the pan. Spoon melted butter over steaks continuously for 2 minutes. This bastes and infuses flavor while helping cook internally.
Check internal temperature for safety
6Use a meat thermometer inserted into thickest part of steak. For venison, a safe internal temperature is at least 63°C (145°F) for medium rare. For medium, cook until 68°C (155°F). Remove steaks from pan once desired temp is reached. Rest for 5-7 minutes, covered loosely with foil, to allow juices to redistribute and reach final safe temps.
Cooking Tips
1Always use a clean plate for cooked venison to avoid cross-contamination from raw meat.
2If you prefer well done, increase cooking time but be careful not to dry the steak; consider marinating beforehand for extra moisture.
3Substitute fresh rosemary with thyme or sage for a different herbal aroma.
4Serve venison steak with a side of sautéed mushrooms or a fresh salad for a complete meal.
Equipment Needed
- Heavy-bottomed frying pan or skillet
- Tongs
- Meat thermometer
- Knife
- Cutting board
- Spoon (for basting)
Shopping List
- [ ] Venison steak (approx. 300g total) - Around $10. Choose fresh, firm steaks with a bright red color and minimal odor.
- [ ] Fresh rosemary (1 small bunch) - Around $1. Look for green, fragrant leaves.
- [ ] Garlic (1 bulb) - Around $0.50. Choose firm, dry bulbs without mold.
- [ ] Olive oil (small bottle) - Around $5 (you'll use only 2 tbsp).
- [ ] Unsalted butter (250g pack) - Around $3 (you'll use 1 tbsp).
- [ ] Sea salt and black pepper (if not already available) - about $2 each.
Total approximate cost: $12 (cost varies by region and store).
FAQ
How can I tell when the venison steak is safely cooked?
Use a meat thermometer and ensure the internal temperature reaches at least 63°C (145°F) for medium rare. Rest the meat covered for 5-7 minutes before eating.
Why do I need to let the steak rest before and after cooking?
Resting before cooking helps the steak cook evenly, while resting after cooking allows juices to redistribute, resulting in a juicier steak.
Can I use dried rosemary instead of fresh?
Yes, but use less dried rosemary (about 1 tsp) as it is more concentrated and less aromatic than fresh.
How do I avoid venison steak becoming tough?
Cook venison quickly over high heat to medium rare or medium doneness; avoid overcooking. Patting it dry before searing helps form a nice crust, sealing juices.