Grilling venison steak Texas BBQ style combines the rich flavors of wild game with the bold traditions of Lone Star State barbecue. For best results, select prime cuts like loin, backstrap, or tenderloin, and grill them over high heat for about 4-6 minutes per side to achieve a medium-rare doneness with an internal temperature of 135°F. This method ensures a juicy, flavorful steak that highlights the unique taste of venison.
Texas BBQ techniques emphasize simplicity and quality ingredients. A light brush of vegetable oil on the meat before grilling helps prevent sticking and promotes even cooking. Allowing the steaks to release naturally from the grill grates before flipping ensures a proper sear and those coveted grill marks that are hallmarks of Texas-style barbecue.
Venison’s lean nature requires careful attention during grilling to avoid overcooking. The meat may appear more rare compared to beef at the same level of doneness, but this is normal for game meats. Resting the grilled venison steaks for a few minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful dining experience.
Selecting the Right Cut
Choosing the proper cut of venison is crucial for achieving a delicious grilled steak. The selected cut impacts flavor, tenderness, and cooking method.
Understanding Different Cuts
The loin, tenderloin, and backstrap are prime choices for grilling venison steaks. These cuts offer superior tenderness and flavor. The backstrap, located along the spine, is particularly prized for its buttery texture.
Ribeye and sirloin cuts can also be grilled successfully, though they may require different cooking techniques. Medallions, sliced from the tenderloin, are excellent for quick grilling.
For larger gatherings, consider grilling a whole loin. This versatile cut can be sliced into individual steaks or cooked as a roast.
Choosing Quality Venison
Look for bright red meat with minimal silver skin or connective tissue. Fresh venison should have no strong odor. Avoid cuts with excessive fat, as venison is naturally lean.
Age and proper field dressing impact meat quality. Younger deer typically yield more tender cuts. Well-handled venison will have a clean, subtle flavor without gaminess.
Consider the source of your venison. Farm-raised deer may have a milder taste compared to wild-harvested animals. If purchasing from a butcher, inquire about the deer’s origin and processing methods.
Preparing the Venison for Grilling
Proper preparation is key to grilling delicious venison steaks Texas BBQ style. Trimming, tenderizing, and marinating enhance the meat’s flavor and texture.
Trimming and Tenderizing
Start by removing any silver skin or excess fat from the venison steaks. This improves texture and prevents curling during cooking. Use a sharp knife to carefully trim away these tough membranes.
For tougher cuts, consider tenderizing the meat. Place the steaks between two sheets of plastic wrap and gently pound with a meat mallet. This breaks down muscle fibers, resulting in more tender bites.
Pat the steaks dry with paper towels before seasoning. This ensures better browning on the grill.
Marinating Basics
A simple marinade can elevate venison’s flavor. Mix olive oil, balsamic vinegar, kosher salt, black pepper, and garlic powder in a bowl. Place the steaks in a shallow dish or ziplock bag.
Pour the marinade over the meat, ensuring even coverage. Refrigerate for 2-4 hours. Avoid marinating longer, as acidic ingredients can break down the meat’s texture.
For a Texas twist, add a splash of Worcestershire sauce or a pinch of chili powder to the marinade. Remove steaks from the marinade 30 minutes before grilling to allow them to come to room temperature.
Setting Up Your Grill
Proper grill setup is crucial for achieving the perfect Texas-style venison steak. The right temperature and equipment will ensure your meat cooks evenly and develops a delicious crust.
Using a Charcoal Grill
Start by filling your charcoal chimney with high-quality hardwood lump charcoal. Light the bottom of the chimney and let it burn for 15-20 minutes until the coals are glowing red and covered with ash.
Dump the hot coals into one side of your grill, creating a two-zone fire. This allows for both direct and indirect heat cooking. Place a drip pan on the cool side to catch any juices.
Adjust the vents to control airflow and temperature. For venison steaks, aim for a temperature around 400-450°F (204-232°C). Use a grill thermometer for accuracy.
Clean and oil the grates to prevent sticking. A wire brush works well for cleaning, followed by an oil-soaked paper towel held with tongs.
Using a Gas Grill
Preheat your gas grill by turning all burners to high and closing the lid. Let it heat for 10-15 minutes to ensure even temperature distribution.
For venison steaks, set up a two-zone cooking area. Turn one side of the grill to high heat and the other to medium-low. This creates a searing zone and a finishing zone.
Clean the grates thoroughly with a wire brush. Then, use tongs to rub an oil-soaked paper towel over the grates to prevent sticking.
Place a drip pan under the grates on the cooler side to catch any juices. This helps prevent flare-ups and keeps your grill clean.
Adjust the temperature to reach 400-450°F (204-232°C). Use the built-in thermometer or an external one for accuracy.
Grilling the Steak
Grilling venison steaks requires precision and attention to detail. The key is achieving the perfect doneness while monitoring the internal temperature closely.
Achieving Perfect Doneness
Place venison steaks on a preheated grill set to medium-high heat. Grill for 4-5 minutes on each side for medium-rare. Avoid moving the steaks too frequently to allow proper searing and grill marks to form.
For thicker cuts, use the indirect heat method. Sear the steaks over direct heat for 2-3 minutes per side, then move to cooler part of the grill to finish cooking.
Let the steaks rest for 5-10 minutes after grilling. This allows juices to redistribute throughout the meat, ensuring a more tender and flavorful result.
Monitoring Temperature
Use a meat thermometer to check the internal temperature of venison steaks. Insert it horizontally into the thickest part of the steak.
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remove steaks from the grill at this point, as they will continue cooking slightly while resting.
Avoid overcooking venison, as it can quickly become tough and dry. If you prefer your steak more well-done, increase the temperature by 5-10°F, but be cautious not to exceed 150°F (66°C) for the best texture and flavor.
Serving the Venison Steak
A perfectly grilled venison steak deserves thoughtful presentation. Allow the meat to rest for 5 minutes after cooking to ensure optimal juiciness and tenderness.
Slice the steak against the grain into thin strips, especially for tougher cuts like sirloin steaks. This technique helps make the meat more tender and easier to chew.
Arrange the sliced venison on warmed plates to maintain its temperature. Garnish with fresh herbs like rosemary or thyme for visual appeal and complementary flavors.
Consider serving the steak with classic Texas BBQ accompaniments. Grilled vegetables, cornbread, or a tangy coleslaw can balance the rich flavors of the venison.
A bold red wine or a craft beer pairs excellently with venison, enhancing the dining experience. For non-alcoholic options, try unsweetened iced tea or a tart lemonade.
Remember to provide sharp steak knives to your guests. This ensures they can easily cut through the meat and fully appreciate its texture and flavor.