Grilled Nebraska Venison Steaks on the Arteflame

Introduction

Experience the bold, rich flavors of Nebraska venison steaks grilled to perfection on the Arteflame. With a flawless sear at 1,000°F and a reverse sear technique, this recipe locks in the juices, ensuring tender and flavorful steaks. Perfect for game meat lovers, this method enhances the wild taste while maintaining moisture. Grilling on the Arteflame also lets you cook your entire meal at once, making for a seamless and enjoyable experience.

Ingredients

• 2 Nebraska venison steaks (1-inch thick)
• 2 tbsp unsalted butter (melted)
• 2 cloves garlic (minced)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme (chopped)

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. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack firewood over them.
3. Light the napkins and let the firewood ignite.
4. Allow the grill to heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Marinate the venison

1. In a bowl, mix melted butter, garlic, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, sea salt, rosemary, and thyme.
2. Rub the marinade over the venison steaks and let them rest for at least 30 minutes.

Step 3: Sear the steaks

1. Place the steaks on the center grill grate for 1-2 minutes per side to get a perfect steakhouse sear.
2. Flip once to lock in the juices and flavor.

Step 4: Reverse sear to perfection

1. Move the seared steaks to the outer flat cooktop.
2. Cook them to the desired doneness by adjusting their position for optimal heat control.
3. Remove the steaks 15°F before the final internal temperature as they will continue cooking off the grill.

Step 5: Rest and serve

1. Let the steaks rest for 10 minutes before slicing.
2. Serve with your favorite grilled vegetables, potatoes, or a fresh salad.

Tips

• For an even cook, let the steaks come to room temperature before grilling.
• Use a meat thermometer to ensure precise doneness.
• Baste with additional butter while cooking for extra richness.
• Always rest the meat before slicing to retain juices.
• Pair with grilled root vegetables for a hearty meal.

Variations

1. Garlic Herb Venison: Add extra minced garlic and fresh rosemary for a more aromatic flavor.
2. Spicy Cajun Venison: Replace smoked paprika with Cajun seasoning for a bold, spicy kick.
3. Maple Bourbon Venison: Add 1 tbsp of maple syrup and a splash of bourbon to the marinade for sweetness.
4. Asian-Style Venison: Use soy sauce, ginger, and sesame oil in the marinade for an umami twist.
5. Honey Mustard Venison: Swap Dijon mustard for whole grain mustard and add a spoonful of honey for a tangy sweetness.

Best Pairings

• Grilled asparagus with butter
• Roasted sweet potatoes
• Garlic mashed potatoes
• Red wine (Cabernet Sauvignon)
• Dark chocolate dessert

Conclusion

Grilling Nebraska venison steaks on the Arteflame brings out superior flavors and textures. The combination of a high-heat sear and the reverse searing technique results in tender, juicy steaks with a perfect crust. Master this recipe, and you'll impress your guests with every bite.