Ranch Style Venison Steak
Savor the bold and rustic flavors of Ranch Style Venison Steak, a hearty dish that transforms tender venison steaks into a mouthwatering centerpiece for your table. This recipe begins with a tangy buttermilk marinade infused with a harmonious blend of garlic powder, onion powder, smoked paprika, and a hint of cayenne for optional heat, ensuring each bite is bursting with flavor. The steaks are seared to perfection in a hot skillet, creating a beautiful crust, and finished with a luxurious butter baste for an extra layer of richness. Quick to prepare and irresistibly delicious, these steaks are best served with comforting sides like roasted vegetables or creamy mashed potatoes. Whether you're impressing dinner guests or enjoying a cozy meal at home, this ranch-style venison will make any occasion unforgettable. Perfect for showcasing game meat, this recipe is a must-try for venison lovers everywhere!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) venison steak
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons, chopped fresh parsley (for garnish)
Instructions
In a large mixing bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, smoked paprika, dried parsley, and cayenne pepper (if using). Whisk the mixture until well combined.
Place the venison steaks into the bowl, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Remove the venison steaks from the marinade and gently pat them dry with paper towels. Discard the marinade.
Heat a large skillet or cast-iron pan over medium-high heat and add the olive oil.
Once the oil is hot, carefully place the venison steaks into the skillet. Sear for 3-4 minutes on each side, depending on the thickness of the steaks, until a browned crust forms.
Reduce the heat to medium and add the butter to the skillet. Spoon the melted butter over the steaks as they finish cooking to keep them moist and flavorful. Cook until the internal temperature of the steaks reaches 130-135°F (54-57°C) for medium-rare or to your desired level of doneness.
Remove the steaks from the skillet and let them rest on a plate tented with aluminum foil for 5-7 minutes to allow the juices to redistribute.
Garnish with freshly chopped parsley before serving. Serve hot with your choice of side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.3 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 98 mg | 8% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
