How to Grill Venison Steak (Deer Steak) Without Drying It Out

Venison, or deer steak, is lean, dark, and full of flavor. But that leanness is also the catch. With almost no fat to protect it, venison dries out fast if you overcook it. The good news is that a few simple moves keep it juicy and tender every time. Here is how to grill venison steak the right way.

Why venison dries out

Beef has marbling that keeps it moist. Venison does not. That means you have to treat it more gently: cook it hot and fast, pull it early, and never cook it past medium. Well done venison turns tough and liver-y. Medium-rare is the sweet spot.

How to grill deer steak

1. Pat the steaks dry and let them sit at room temperature for 20 to 30 minutes.
2. Rub with a little oil, then season all over with Dad Spice The Classic. The bold, savory flavor pairs great with gamey venison.
3. Heat the grill to high. You want a hard, fast sear.
4. Grill the steaks 2 to 3 minutes per side, flipping once.
5. Pull them at 130 to 135°F for medium-rare. Do not go past 140°F.
6. Rest for 5 minutes before slicing so the juices settle back in.

Tips for tender venison

• Soak it first (optional). Some cooks soak venison in milk or buttermilk for a few hours to mellow the gamey taste.
• Add fat. Since venison is lean, a pat of butter on top at the end or a strip of bacon wrapped around it adds richness.
• Slice against the grain. This shortens the fibers and makes each bite more tender.
• Do not skip the rest. Resting is even more important on lean meat.

Nail the temperature

With venison, a thermometer is your best friend, because the window between perfect and overdone is small. Pull it early and let carryover heat finish the job. For target temps on every kind of meat, the Meat-o-Meter takes the guessing out of it.