Venison steaks provide a delicious, lean alternative source of protein to beef or pork. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. To make a larger venison steak, you can butterfly the meat so it opens up. Butterflying is a specific cutting technique where you nearly cut the venison steak in half and lay it flat to double the size.
Season each butterfly steak by coating it with the olive oil and sprinkling it with the sea salt and black pepper.
Preheat the grill or skillet to high heat.
Cook the steaks in the skillet or on the grill for two to four minutes.
Flip the steaks with tongs, and continue cooking until the internal temperature reaches 130 degrees F for a rare level of doneness or 140 degrees F for medium-rare.
Things You'll Need
1 tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. black pepper
The best venison butterfly steaks come from the backstrap. Never overcook venison butterfly steaks.