How to Cook Venison Butterfly Steaks

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.

Raw steaks with herbs and gravy (Image: Karl Blackwell/Lonely Planet/Getty Images)

Step 1

Season each butterfly steak by coating it with the olive oil and sprinkling it with the sea salt and black pepper.

Step 2

Preheat the grill or skillet to high heat.

Step 3

Cook the steaks in the skillet or on the grill for two to four minutes.

Step 4

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

  • Grill

  • Skillet

  • Tongs

  • Meat thermometer

Tip

The best venison butterfly steaks come from the backstrap. Never overcook venison butterfly steaks.

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