Cast Iron Deer Steaks
- 4-8 Venison steaks cut 1.5 inches thick
- Cast Iron Skillet
- Coarse Salta
- 4 Tablespoons of Butter
- 2 Full sprigs of fresh rosemary chopped
First make a compound butter by mixing the rosemary with butter. This is easily done by mixing it by hand while wrapped in plastic wrap.
Next heat a cast iron skillet on high heat. Coat pan with coarse salt then drop steaks onto cast iron, flipping frequently for about 2 minutes. Once a good sear starts to develop finish by adding some of the rosemary butter to the skillet for a final searing on both sides. Adding the butter later prevents the butter from browning or burning. Make sure to set some of the compound butter aside to top the steaks later.
Remove the steak from heat when the internal temperature of meat is 125-130 degrees.
Let rest for a few minutes with a piece of rosemary compound butter on top then slice and serve.