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- Venison Steak
- GMG Beef Rub
- Salt and Pepper
Beka Garris’s Venison Steak
Unlike beef, venison is very low in fat and therefore can require a little more attentiveness when grilling. However, when done right, it is incredible!
You will want to take your steaks out of the refrigerator and let them rest 30 minutes prior to grilling.
Preheat your pellet grill to 450.
Generously season your steak with the GMG rub and a little salt and pepper.
Put your steaks on the grill with a pat of butter on top. When you flip it, you’ll add a second pat of butter. This helps keep the steak from drying out and adds flavor.
The steaks I grilled were roughly two inches thick, and 7 minutes on each side resulted in a medium-rare steak. Venison is considered safe when cooked to a minimum of 130° (rare). I usually grill mine to 140°.
Using a meat probe will help you ensure that your steaks are done enough, and not overcooked. Overcooked venison is very tough and gamey.
Let your steaks rest 10 minutes after you take them off the grill, and then serve!
This recipe comes from GMG enthusiast and game hunter, Beka Garris. To learn more about Beka and how she utilizes her grill, check her out on Instagram @bekagarris