Kansas Mesquite Grilled Venison Steaks

Introduction

Experience the bold, smoky flavors of Kansas mesquite-grilled venison steaks. Using the Arteflame grill, we sear the venison at 1,000°F on the center grill grate to lock in juices, then finish it to perfection on the flat cooktop. Grilling on the Arteflame cooktop guarantees an even sear without burning, resulting in a tender and flavorful steak every time.

Ingredients

• 4 venison steaks (1 inch thick)
• 2 tbsp mesquite seasoning
• 2 tbsp unsalted butter, melted
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh chopped rosemary

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and allow the fire to build.
4. Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F and the flat top cooktop is at optimal temperature.

Step 2: Marinate the Venison Steaks

1. In a small bowl, mix mesquite seasoning, melted butter, Worcestershire sauce, garlic powder, black pepper, smoked paprika, and rosemary.
2. Coat the venison steaks evenly with the seasoning mixture.
3. Let the steaks marinate for at least 30 minutes at room temperature.

Step 3: Sear the Steaks

1. Place the venison steaks on the center grill grate directly over the fire.
2. Sear each side for 1-2 minutes until a crust forms.
3. Once seared, move the steaks to the flat top cooktop to finish cooking.

Step 4: Finish Cooking on the Flat Cooktop

1. Transfer the seared steaks to the flat griddle cooktop.
2. Cook the steaks, turning occasionally, until they reach an internal temperature of 120°F for rare, 130°F for medium-rare, or 140°F for medium.
3. Remove from heat when the internal temperature is 15°F below the desired doneness, as they will continue to cook while resting.

Step 5: Rest and Serve

1. Let the venison steaks rest for 5-10 minutes before slicing.
2. Serve hot with your favorite grilled vegetables or sides.

Tips

• Use only hardwood logs to maintain a clean, smoky flavor.
• Butter enhances the taste of venison more than oil.
• Do not overcook venison as it becomes tough; aim for medium-rare for the best texture.
• Adjust steak location on the flat cooktop based on heat levels if needed.

Variations

1. Garlic Herb Venison: Replace mesquite seasoning with a mix of minced garlic, thyme, and rosemary for a light herbal flavor.
2. Spicy Cajun Venison: Use Cajun seasoning in place of mesquite to add a bold, spicy twist.
3. Sweet & Smoky Bourbon Venison: Add 1 tbsp of bourbon and 1 tsp brown sugar to the marinade for a sweet, smoky flavor.
4. Asian-Style Venison: Marinate with soy sauce, ginger, and sesame oil for a delicious umami kick.
5. Classic Kansas BBQ Venison: Brush with your favorite Kansas BBQ sauce during the final cook for a rich BBQ flavor.

Conclusion

Grilling venison steaks on the Arteflame grill brings out incredible flavor and tenderness. The high-heat searing locks in juices, while the flat-top cooktop ensures even cooking. Whether you stick to mesquite seasoning or try a variation, these Kansas venison steaks will impress every time.

Best Pairings

• Grilled asparagus or Brussels sprouts.
• Roasted sweet potatoes or grilled corn on the cob.
• A bold red wine like Cabernet Sauvignon.
• Freshly baked sourdough bread or warm cornbread.