{"id":293420,"date":"2025-06-14T20:07:37","date_gmt":"2025-06-14T20:07:37","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/perfect-cast-iron-venison-steak-pan-seared-juicy-burn-pit-bbq\/"},"modified":"2025-06-14T20:07:37","modified_gmt":"2025-06-14T20:07:37","slug":"perfect-cast-iron-venison-steak-pan-seared-juicy-burn-pit-bbq","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=293420","title":{"rendered":"Perfect Cast Iron Venison Steak \u2013 Pan-Seared &#038; Juicy \u2013 Burn Pit BBQ"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<h2 class=\"\" data-end=\"57\" data-start=\"0\"><strong data-end=\"55\" data-start=\"3\">Pan-Seared Venison Steak with Garlic Herb Butter<\/strong><\/h2>\n<p class=\"\" data-end=\"640\" data-start=\"416\">No grill? No problem! This pan-seared venison steak is cooked in a cast iron skillet for a perfect crust and juicy interior. Topped with garlic herb butter, it\u2019s an easy and delicious way to enjoy venison any time of year.<\/p>\n<hr class=\"\" data-end=\"645\" data-start=\"642\"\/>\n<iframe loading=\"lazy\" title=\"Perfect Cast Iron Venison Steak \u2013 Pan-Seared &amp; Juicy\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/-DEVvkm2Yio?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h3 class=\"\" data-end=\"669\" data-start=\"647\"><strong data-end=\"667\" data-start=\"651\">Ingredients:<\/strong><\/h3>\n<h4 class=\"\" data-end=\"704\" data-start=\"670\"><strong data-end=\"702\" data-start=\"675\">For the Venison Steaks:<\/strong><\/h4>\n<ul data-end=\"882\" data-start=\"705\">\n<li class=\"\" data-end=\"739\" data-start=\"705\">2 venison steaks (6-8 oz each)<\/li>\n<li class=\"\" data-end=\"760\" data-start=\"740\">2 tbsp olive oil<\/li>\n<li class=\"\" data-end=\"833\" data-start=\"761\">1 tbsp <strong data-end=\"812\" data-start=\"770\">First Strike Fish &amp; Wildgame Seasoning<\/strong> (or salt &amp; pepper)<\/li>\n<li class=\"\" data-end=\"858\" data-start=\"834\">\u00bd tsp smoked paprika<\/li>\n<li class=\"\" data-end=\"882\" data-start=\"859\">\u00bd tsp garlic powder<\/li>\n<\/ul>\n<h4 class=\"\" data-end=\"922\" data-start=\"884\"><strong data-end=\"920\" data-start=\"889\">For the Garlic Herb Butter:<\/strong><\/h4>\n<ul data-end=\"1083\" data-start=\"923\">\n<li class=\"\" data-end=\"959\" data-start=\"923\">4 tbsp unsalted butter, softened<\/li>\n<li class=\"\" data-end=\"986\" data-start=\"960\">1 clove garlic, minced<\/li>\n<li class=\"\" data-end=\"1020\" data-start=\"987\">1 tbsp fresh parsley, chopped<\/li>\n<li class=\"\" data-end=\"1051\" data-start=\"1021\">1 tsp fresh thyme, chopped<\/li>\n<li class=\"\" data-end=\"1083\" data-start=\"1052\">\u00bd tsp lemon zest (optional)<\/li>\n<\/ul>\n<hr class=\"\" data-end=\"1088\" data-start=\"1085\"\/>\n<h3 class=\"\" data-end=\"1113\" data-start=\"1090\"><strong data-end=\"1111\" data-start=\"1094\">Instructions:<\/strong><\/h3>\n<p><strong data-end=\"1137\" data-start=\"1117\">Prep the Steaks:<\/strong><\/p>\n<ul data-end=\"1386\" data-start=\"1143\">\n<li class=\"\" data-end=\"1202\" data-start=\"1143\">Pat the venison steaks dry and rub them with olive oil.<\/li>\n<li class=\"\" data-end=\"1311\" data-start=\"1206\">Season generously with <strong data-end=\"1273\" data-start=\"1231\">First Strike Fish &amp; Wildgame Seasoning<\/strong>, smoked paprika, and garlic powder.<\/li>\n<li class=\"\" data-end=\"1386\" data-start=\"1315\">Let them sit at room temperature for <strong data-end=\"1368\" data-start=\"1354\">30 minutes<\/strong> before cooking.<\/li>\n<\/ul>\n<p><strong data-end=\"1423\" data-start=\"1391\">Make the Garlic Herb Butter:<\/strong><\/p>\n<ul data-end=\"1573\" data-start=\"1429\">\n<li class=\"\" data-end=\"1497\" data-start=\"1429\">Mix softened butter with garlic, parsley, thyme, and lemon zest.<\/li>\n<li class=\"\" data-end=\"1573\" data-start=\"1501\">Form into a small log using plastic wrap and refrigerate until firm.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong data-end=\"1609\" data-start=\"1578\">Heat the Cast Iron Skillet:<\/strong><\/p>\n<ul data-end=\"1780\" data-start=\"1615\">\n<li class=\"\" data-end=\"1721\" data-start=\"1615\">Place a <strong data-end=\"1646\" data-start=\"1625\">cast iron skillet<\/strong> over <strong data-end=\"1672\" data-start=\"1652\">medium-high heat<\/strong> and let it get <strong data-end=\"1700\" data-start=\"1688\">very hot<\/strong> (about 5 minutes).<\/li>\n<li class=\"\" data-end=\"1780\" data-start=\"1725\">Add <strong data-end=\"1751\" data-start=\"1731\">1 tbsp olive oil<\/strong> and swirl to coat the pan.<\/li>\n<\/ul>\n<p><strong data-end=\"1805\" data-start=\"1785\">Sear the Steaks:<\/strong><\/p>\n<ul data-end=\"2021\" data-start=\"1811\">\n<li class=\"\" data-end=\"1900\" data-start=\"1811\">Place the venison steaks in the skillet and <strong data-end=\"1877\" data-start=\"1857\">do not move them<\/strong> for <strong data-end=\"1897\" data-start=\"1882\">2-3 minutes<\/strong>.<\/li>\n<li class=\"\" data-end=\"2021\" data-start=\"1904\">Flip and cook for another <strong data-end=\"1947\" data-start=\"1932\">2-3 minutes<\/strong> until the internal temperature reaches <strong data-end=\"2000\" data-start=\"1987\">130-135\u00b0F<\/strong> (for medium-rare).<\/li>\n<\/ul>\n<p><strong data-end=\"2048\" data-start=\"2026\">Baste with Butter:<\/strong><\/p>\n<ul data-end=\"2237\" data-start=\"2054\">\n<li class=\"\" data-end=\"2143\" data-start=\"2054\">Reduce heat to <strong data-end=\"2078\" data-start=\"2071\">low<\/strong> and add a <strong data-end=\"2125\" data-start=\"2089\">tablespoon of garlic herb butter<\/strong> to the skillet.<\/li>\n<li class=\"\" data-end=\"2237\" data-start=\"2147\">Tilt the pan and use a spoon to baste the steak with melted butter for <strong data-end=\"2234\" data-start=\"2220\">30 seconds<\/strong>.<\/li>\n<\/ul>\n<p><strong data-end=\"2259\" data-start=\"2242\">Rest &amp; Serve:<\/strong><\/p>\n<ul data-end=\"2424\" data-start=\"2265\">\n<li class=\"\" data-end=\"2340\" data-start=\"2265\">Remove the steaks from the skillet and let them rest for <strong data-end=\"2337\" data-start=\"2324\">5 minutes<\/strong>.<\/li>\n<li class=\"\" data-end=\"2424\" data-start=\"2344\">Slice against the grain and serve with additional garlic herb butter on top.<\/li>\n<\/ul>\n<hr class=\"\" data-end=\"2429\" data-start=\"2426\"\/>\n<h3 class=\"\" data-end=\"2463\" data-start=\"2431\"><strong data-end=\"2461\" data-start=\"2435\">Cooking Tips &amp; Advice:<\/strong><\/h3>\n<ul data-end=\"2861\" data-start=\"2464\">\n<li class=\"\" data-end=\"2567\" data-start=\"2464\">\n<strong data-end=\"2495\" data-start=\"2466\">Get the pan screaming hot<\/strong> \u2013 a hot skillet ensures a great crust without overcooking the inside.<\/li>\n<li class=\"\" data-end=\"2655\" data-start=\"2568\">\n<strong data-end=\"2588\" data-start=\"2570\">Don\u2019t overcook<\/strong> \u2013 venison dries out quickly, so aim for medium-rare (130-135\u00b0F).<\/li>\n<li class=\"\" data-end=\"2762\" data-start=\"2656\">\n<strong data-end=\"2684\" data-start=\"2658\">Use a meat thermometer<\/strong> \u2013 venison is lean, and timing can vary. A thermometer prevents overcooking.<\/li>\n<li class=\"\" data-end=\"2861\" data-start=\"2763\">\n<strong data-end=\"2785\" data-start=\"2765\">Basting = flavor<\/strong> \u2013 spooning the butter over the steaks adds richness and prevents dryness.<\/li>\n<\/ul>\n<hr class=\"\" data-end=\"2866\" data-start=\"2863\"\/>\n<h3 class=\"\" data-end=\"2907\" data-start=\"2868\"><strong data-end=\"2905\" data-start=\"2872\">Extra Flavor &amp; Pairing Ideas:<\/strong><\/h3>\n<ul data-end=\"3124\" data-start=\"2908\">\n<li class=\"\" data-end=\"2985\" data-start=\"2908\">Serve with roasted Brussels sprouts, mashed sweet potatoes, or wild rice.<\/li>\n<li class=\"\" data-end=\"3061\" data-start=\"2986\">Add a smoky kick with <strong data-end=\"3058\" data-start=\"3010\">Fire In The Hole Spicy All-Purpose Seasoning<\/strong>.<\/li>\n<li class=\"\" data-end=\"3124\" data-start=\"3062\">Pair with a bold red wine like Malbec or a smooth whiskey.<\/li>\n<\/ul>\n<hr class=\"\" data-end=\"3129\" data-start=\"3126\"\/>\n<h3 class=\"\" data-end=\"3145\" data-start=\"3131\"><strong data-end=\"3143\" data-start=\"3135\">FAQ:<\/strong><\/h3>\n<p class=\"\" data-end=\"3313\" data-start=\"3146\"><strong data-end=\"3189\" data-start=\"3146\">Q: Can I cook venison steaks to medium?<\/strong><br data-end=\"3192\" data-start=\"3189\"\/>A: It\u2019s possible, but venison is best medium-rare. If cooking to medium, baste with butter frequently to keep it juicy.<\/p>\n<p class=\"\" data-end=\"3454\" data-start=\"3315\"><strong data-end=\"3354\" data-start=\"3315\">Q: How do I reduce the gamey taste?<\/strong><br data-end=\"3357\" data-start=\"3354\"\/>A: Soaking the steaks in buttermilk for a few hours before cooking helps mellow strong flavors.<\/p>\n<p class=\"\" data-end=\"3611\" data-start=\"3456\"><strong data-end=\"3503\" data-start=\"3456\">Q: Can I use butter instead of oil to sear?<\/strong><br data-end=\"3506\" data-start=\"3503\"\/>A: Butter burns quickly at high heat, so start with oil for searing and finish with butter for basting.<\/p>\n<hr class=\"\" data-end=\"3616\" data-start=\"3613\"\/>\n<h3 class=\"\" data-end=\"3643\" data-start=\"3618\"><strong data-end=\"3641\" data-start=\"3622\">Call to Action:<\/strong><\/h3>\n<p class=\"\" data-end=\"3778\" data-start=\"3644\">Try this cast iron venison steak and let us know how it turned out! Tag @BurnPitBBQ on Instagram and show off your wild game skills!<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Pan-Seared Venison Steak with Garlic Herb Butter No grill? No problem! This pan-seared venison steak is cooked in a cast iron skillet for a perfect crust and juicy interior. Topped with garlic herb butter, it\u2019s an easy and delicious way to enjoy venison any time of year. Ingredients: For the Venison Steaks: 2 venison steaks [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":293421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[2872,6752,6060,1830,810,124775,1277,10469,15203,13057],"dealstore":[],"offerexpiration":[],"class_list":["post-293420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-bbq","tag-burn","tag-cast","tag-iron","tag-juicy","tag-panseared","tag-perfect","tag-pit","tag-steak","tag-venison"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Perfect Cast Iron Venison Steak \u2013 Pan-Seared &amp; Juicy \u2013 Burn Pit BBQ - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=293420\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Perfect Cast Iron Venison Steak \u2013 Pan-Seared &amp; Juicy \u2013 Burn Pit BBQ - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Pan-Seared Venison Steak with Garlic Herb Butter No grill? No problem! This pan-seared venison steak is cooked in a cast iron skillet for a perfect crust and juicy interior. Topped with garlic herb butter, it\u2019s an easy and delicious way to enjoy venison any time of year. 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No problem! This pan-seared venison steak is cooked in a cast iron skillet for a perfect crust and juicy interior. Topped with garlic herb butter, it\u2019s an easy and delicious way to enjoy venison any time of year. 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