How to Cook Venison Butterfly Steaks

Butterflying a venison steak involves cutting it almost in half to make it easier to cook.
Image Credit: stsvirkun/iStock/GettyImages

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.

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Things You'll Need

  • Venison butterfly steaks

  • 1 tbsp. olive oil

  • 1/2 tsp. sea salt

  • 1/2 tsp. black pepper

  • Grill

  • Skillet

  • Tongs

  • Meat thermometer


  1. Season each butterfly steak by coating it with the olive oil and sprinkling it with the sea salt and black pepper.
  2. Preheat the grill or skillet to high heat.
  3. Cook the steaks in the skillet or on the grill for 2 to 4 minutes.
  4. Flip the steaks with tongs, and continue cooking until the internal temperature reaches 130 degrees Fahrenheit for a rare level of doneness (this should be the minimum internal temperature) or 140 degrees Fahrenheit for medium-rare.


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



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