Most folks these days appreciate that steak is more tender and tasty when it is not over-cooked. That is especially so for game meat like venison, which has much less fat content than beef. Do not grill a venison steak to the point of being “well-done” and expect a good result.
I cook my venison steak to the point known as “blue”. This ensures a juicy, tender, tasty steak. Cooking a steak this way just requires a quick sizzle of each side in a hot pan and then letting the steak rest on a warm dinner plate a few minutes.
I simply warm my dinner plate with boiling water a few minutes before the steak is ready to transfer from the skillet. I do not move a seared steak to a cooler part of the BBQ plate or wrap it in alfoil to rest on a warmed surface. I find that doing so overcooks the steak – if you are chasing a blue outcome.
A lot depends on the meat, your stove, the skillet and, of course, your personal taste. You may need to tweak the cooking and resting time accordingly.
Whether a gorgeous dinner, or a breakfast of champions, a venison steak cooked blue is fabulous! My personal favourite is a breakfast venison steak, cooked blue, with pan-fried potato chips, soft eggs, mushrooms and some fiery Aussie hot sauces.
Venison steak, cut to no less than 20mm thickness
A dash of high smoke-point oil plus an optional dab of butter
Heat the oil in skillet
Fill your dinner plate with boiling water
When oil is close to, or at, the smoking point, add a dab of butter and swirl
Place steak into the hot skillet and cook for one minute
Drain the hot water from dinner plate and dry with tea towel
Turn steak and cook other side for another minute
(for steak thicker than 25mm, increase cooking time by 1 minute per extra 10mm thickness)
Pick up the steak with tongs and briefly roll about the hot skillet to brown the edges.
Remove steak from skillet to the dry, heated dinner plate
Let the steak rest for 5 minutes, or so, on the warmed plate while you organise the rest of the meal and its accompaniments
(A nicely cooked blue steak has a thin crust of browned meat on the outside while the internal meat is a purplish-blue gel)