Cracked Black Venison

Recipe View 5 mins Prepare the Venison: Generously season the venison steaks on both sides with the cracked black pepper and coarse sea salt. Ensure an even coating for maximum flavor. (5 minutes)

Recipe View 10 mins Clarify the Butter: In a small saucepan over low heat, melt the butter. As it melts, you'll notice a milky substance forming. This is the milk solids. Skim these solids off the surface with a spoon and discard. This process, called clarifying, removes impurities and allows the butter to reach a higher smoking point. (10 minutes)

Recipe View 6 mins Sear the Venison: Transfer the clarified butter to a large, heavy-bottomed skillet (cast iron is ideal). Heat the skillet over high heat until the butter is shimmering and just beginning to brown. Carefully place the seasoned venison steaks into the hot skillet. Sear for approximately 3 minutes per side to develop a rich, dark crust. (6 minutes)

Recipe View 30 mins Cook to Desired Doneness: Reduce the heat to medium. For rare steaks, continue cooking for about 10 minutes per side. For medium steaks, cook for approximately 15 minutes per side. Use a meat thermometer to ensure accurate doneness – rare is around 130-135°F, and medium is 140-145°F. (20-30 minutes)

Recipe View 3 mins Rest and Serve: Remove the venison steaks from the skillet and transfer them to a cutting board. Let them rest for 2 to 3 minutes before slicing thinly against the grain into long strips. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Serve immediately.