Thin Venison Steaks
Venison steaks are so delicious, but only when they’re cooked right. The problem is they’re so darn thin, it’s way to easy to overcook them. That is, until you found this recipe!
I live at an elevation of 8,800 feet and the steaks I cook are usually ¼” thick, so the timing above works perfectly for a nice, thin, medium-rare steak. In fact, I’ve tested it to 45 seconds and a minute on each side and they turned out too dry and overcooked. Also, I only use cast iron or cast enamel, which I feel, gives the steaks a lot of added flavor and a beautiful sear.
Is anyone else craving steak now? I am.