Butterflying a venison steak involves cutting it almost in half to make it easier to cook.
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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
Instructions
- 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 2 to 4 minutes.
- 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.
Tip
The best venison butterfly steaks come from the backstrap. Never overcook venison butterfly steaks.