Texas Grilled Venison Steaks on Arteflame

Introduction

Grilled venison has a unique, bold flavor that thrives when cooked quickly at high heat. Using the Arteflame Grill, we capture steakhouse quality with a beautiful crust on the outside while keeping the inside perfectly juicy. The reverse searing method is key—searing the meat over 1,000°F on the center grill grate, then finishing on the surrounding flat griddle for perfect doneness. This method is unmatched on the Arteflame, thanks to its one-of-a-kind flat steel cooktop and powerful central fire zone. Let’s dive into this Texas-inspired recipe.

Ingredients

• 4 venison steaks (1 to 1.5 inch thick)
• Kosher salt, to taste
• Cracked black pepper, to taste
• 2 tbsp butter (room temperature)
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp smoked paprika (optional for added smokiness)
• Vegetable oil (for lighting grill)
• 3 paper napkins (for grill ignition)
• Firewood (oak preferred for flavor)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the oiled napkins in the center of your Arteflame grill.
3. Stack dry firewood over the napkins and light the paper.
4. Allow about 20 minutes for the fire to burn down and heat the grill.
5. The center grill grate will reach over 1,000°F, hot enough to sear steaks perfectly.

Step 2: Prepare the Venison Steaks

1. Pat the steaks dry with paper towels to allow a better crust to form.
2. Rub both sides with kosher salt and cracked black pepper.
3. Optional: Lightly dust with smoked paprika for deeper flavor.
4. In a small bowl, mix butter with minced garlic and rosemary. Set aside.

Step 3: Sear the Steaks over High Heat

1. Place the steaks on the center grill grate directly above the flame.
2. Sear each side for about 1 to 1.5 minutes, until a deep crust forms.
3. Use tongs to rotate for an even sear—do not press the steak.

Step 4: Reverse Sear on Flat Griddle

1. Move the seared steaks to the flat cooktop griddle closer to the edge where it’s about 350-400°F.
2. Use a thermometer to monitor internal temp. Venison is best at medium-rare (130-135°F).
3. Remove steaks when they reach 115-120°F. They will continue cooking to desired doneness while resting.

Step 5: Finish with Herb Butter & Rest

1. While steaks rest, top each with a dollop of herb butter prepared earlier.
2. Tent loosely with foil and let rest for 10 minutes before slicing.

Tips

• Make sure to clean and oil the center grill grate before use to prevent sticking.
• Use thicker steaks to get the perfect sear without overcooking.
• Always let meat rest before cutting—it keeps the juices in.
• Use different zones of the flat top to manage side dishes and timing.
• The Arteflame produces minimal mess, so there’s almost no clean-up!

Variations

1. Spicy Texas Rub: Coat venison steaks with chili powder, cayenne, cumin, and brown sugar for a smoky heat.
2. Whiskey Glazed Venison: Baste steaks with a butter-whiskey glaze made on the flat griddle during the final 2 minutes.
3. Bacon-Wrapped Venison: Wrap each steak in thick-cut bacon before searing for extra flavor and moistness.
4. Southwest Marinade: Marinate steaks in lime juice, garlic, chipotle peppers, and cilantro for 2 hours before grilling.
5. Venison with Blue Cheese Crust: After searing, top with a pat of blue cheese and let it melt on the griddle during the final cook.

Conclusion

Grilling venison on the Arteflame Grill brings out its natural bold flavors while delivering a sear unmatched by any traditional grill. The unique reverse searing technique ensures every bite is tender, juicy, and packed with flavor. Perfect for enjoying the rugged taste of Texas with the precision of modern grilling.

Best pairings

• Grilled asparagus with garlic butter
• Flat-top sautéed wild mushrooms
• Cast-iron-smashed potatoes (grilled on flat cooktop)
• Texas-style whiskey or Cabernet Sauvignon
• Grilled corn with chili-lime butter