Smoked Venison Steaks on Arteflame – Ohio Style

Introduction

These Ohio-style smoked venison steaks are tender, bold, and full of rich, smoky flavor. Using only your Arteflame grill, you'll master reverse searing for perfectly juicy steaks. Locally-sourced venison takes center stage, seared at over 1,000°F on the center grill grate, then gently finished on the flat cooktop griddle for mouthwatering results. We're keeping it simple, flavorful, and fiery.

Ingredients

• 4 venison steaks, 1 to 1.5 inches thick
• 3 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt
• 2 tbsp unsalted butter, for cooking
• Hickory wood chunks or logs
• 3 paper napkins
• 2 tbsp vegetable oil (for lighting the fire)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill bowl.
2. Pour vegetable oil over the napkins to soak them.
3. Stack hickory firewood over the napkins.
4. Light the napkins to start the fire and wait about 20 minutes until the grill top is up to temperature.

Step 2: Marinate the Venison

1. In a bowl, combine Worcestershire sauce, soy sauce, garlic, smoked paprika, black pepper, and salt.
2. Place venison steaks in a resealable bag or shallow dish and cover with marinade.
3. Refrigerate and marinate for 1 to 4 hours.

Step 3: Sear the Steaks

1. Remove steaks from marinade and pat them dry with paper towels.
2. Add butter to the center grill grate once it reaches 1,000°F.
3. Sear steaks on the center grate for 1–2 minutes per side to lock in juices.

Step 4: Finish on the Flat Top Griddle

1. Move steaks to the flat cooktop closer to the outer edge to finish cooking.
2. Cook until internal temp is about 15°F lower than your target temp (125°F for rare, 135°F for medium rare, 145°F for medium).
3. Let rest for 10 minutes after removing from grill; temp will continue to rise.

Tips

• Aim for medium-rare for the most tender texture.
• Monitor internal temperature with a meat thermometer.
• Use butter on the flat cooktop for a rich finish.
• Rotate steaks to achieve even cooking on griddle zones.
• Always rest your meat after removing from the grill to retain juices.

Variations

1. Maple Whiskey Marinade: Swap Worcestershire and soy sauce with 1/4 cup maple syrup and 2 tbsp bourbon for a sweet, smoky twist.
2. Southwest Style: Add chili powder, cumin, and lime juice to the marinade for a spicy, southwestern flavor.
3. Herb Butter Finish: Mix butter with fresh rosemary, thyme, and garlic and baste steaks on the cooktop toward the end of cooking.
4. Asian Fusion: Marinate in hoisin sauce, garlic, and sesame oil, then top with grilled scallions and sesame seeds.
5. Sweet & Spicy: Add 1 tbsp honey and 1/2 tsp cayenne pepper to the marinade for a kick of heat balanced by sweetness.

Best pairings

• Grilled asparagus or wild mushrooms on the flat cooktop
• Charred sweet corn with butter and herbs
• Buttery garlic new potatoes
• Full-bodied red wine like cabernet sauvignon
• Smoked bourbon cocktail or dark ale

Conclusion

With the Arteflame grill and locally sourced Ohio venison, you can create restaurant-quality smoked steaks with minimal effort and maximum flavor. Use reverse searing to keep everything juicy and tender and take full advantage of your flat top to build out your full grilled meal without ever needing a pan or oven. Simple, efficient, and unforgettable—true Ohio grilling perfection.