The Best Stovetop Venison Backstrap
Learn how to make the best stovetop venison backstrap recipe in under 30 minutes using a simple arroser cooking technique and seven ingredients!
Servings: 2
Calories: 486kcal
Equipment
Ingredients
- 1 lb venison backstrap
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 3 tablespoon salted butter
- salt and pepper, to taste
- 1 tablespoon lard (or other high smokepoint cooking fat)
Instructions
- Thaw meat in the fridge on paper towel lined plate. Change the paper towels out a time or 2 until the meat is thawed. This will help remove any off flavors and will help in the browning process. Let steak sit at room temperature for 30 minutes before cooking.
- Heat cast iron pan over high heat. While pan is heating, season meat generously on one side with salt and pepper. Add lard to pan.
- Allow lard to get hot, about 30 seconds. Put steak seasoned side down in the pan. Season the other side of the steak and cook 2.5-3.5 minutes.
- Flip steak and add butter, thyme, and garlic cloves to pan. Allow the herbs and garlic to season the butter as it melts, about 30 seconds.
- Place thyme and garlic on top of steak and continuously pour hot butter over steak until 2.5-3.5 minutes have passed. 2.5 minutes per side will give you a steak on the rarer side. 3.5 minutes will be closer to medium rare. Time will vary greatly depending on the thickness of the steak. Once the internal temperature reaches 120°F, it's time to pull it out of the pan.
- Remove steak from pan and let rest for 10 minutes on a cutting board or plate. Slice into ¼-½" slices and serve with butter from the pan. Enjoy!
Notes
- This cooking method works for any type of steak. Use whatever works for you!
- I like to use homemade lard to cook steak, but you can use whatever cooking fat you prefer.
- Make sure to use whole garlic cloves, and smash them to release their natural juices and get the most out of their flavor.
- Fresh thyme can be substituted with fresh rosemary if you'd like.
- Make sure to remove all silver skin before cooking.
- To prevent overcooking, keep your backstrap as a loin while cooking, and cut it into strips or medallions after cooking if desired.
- Use a meat thermometer to ensure your steak reaches somewhere between 125°F and 150°F, depending on your preferred doneness.
- Letting your steak rest is key to keeping your steak juicy and flavorful. If you cut it too soon, a lot of the juices will run out of the steak.
Nutrition
Calories: 486kcal | Carbohydrates: 1g | Protein: 52g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 412mg | Potassium: 744mg | Fiber: 1g | Sugar: 1g | Vitamin A: 573IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 8mg
To see the web version with photos, tips and FAQs, scan the QR code or visit:
