North Carolina Pit-Cooked Venison Steaks

Introduction

Fire up your Arteflame Grill and discover how to make authentic North Carolina-style pit-cooked venison steaks. With intense heat at the center grate and even cooking on the surrounding flat top, you’ll create a mouthwateringly smoky, game-forward flavor with perfect texture. Whether you're embracing wild game or just love bold grilling, this reverse-seared venison is unbeatable.

Ingredients

• 2–3 thick-cut venison steaks (1.25–1.5 inches thick)
• 2 tablespoons kosher salt
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon garlic powder
• 2 tablespoons butter (for finishing)
• 2 sprigs fresh rosemary (optional)
• 3 paper napkins (for lighting the grill)
• 1 tablespoon vegetable oil (for lighting the fire)
• Seasoned firewood (oak or hickory preferred)

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: Fire Up the Arteflame Grill

1. Pour 1 tablespoon of vegetable oil onto 3 paper napkins.
2. Place the oil-soaked napkins in the center of your Arteflame Grill's fire chamber.
3. Stack seasoned firewood over the napkins and light them.
4. Wait about 20 minutes for the wood to burn down to embers—your grill grate should reach over 1,000°F while the surrounding cooktop creates variable heat zones.

Step 2: Prep the Venison Steaks

1. Bring the venison steaks to room temperature for about 20 minutes.
2. Season both sides of each steak generously with kosher salt, black pepper, and garlic powder.

Step 3: Sear on the Center Grill Grate

1. Place steaks directly on the center grill grate for 90 seconds per side to develop a deep crust—this locks in the juices.
2. Use tongs to rotate 90 degrees halfway through each side for crosshatch sear marks.

Step 4: Reverse Sear on the Flat Cooktop

1. Transfer steaks to the flat cooktop griddle surrounding the center grate.
2. Position them closer to the center for higher heat or closer to the edge for gentler cooking.
3. Continue cooking until internal temperature is 15°F below your desired doneness (e.g., pull at 120°F for medium-rare, which finishes at 135°F).
4. Add a pat of butter and a sprig of rosemary to each steak for the final few minutes.

Step 5: Rest and Serve

1. Remove steaks from the grill and let them rest for 10 minutes to allow juices to redistribute.
2. Slice against the grain and serve immediately.

Tips

• Always rest meat after grilling to allow juices to redistribute.
• Use higher heat zones on the cooktop to finish vegetables or sides simultaneously.
• Don’t overcrowd the center grate to ensure the sear develops correctly.
• Keep a digital thermometer handy for precise doneness.
• Butter helps enhance flavor and avoids flare-ups compared to oil.

Variations

1. Smoky Chipotle Rub: Swap garlic powder for chipotle powder and smoked paprika for a smoky Southwest kick.
2. Sweet & Savory Maple Glaze: Finish steaks with a swirl of maple syrup and mustard glaze for a North Carolina mountain twist.
3. Coffee-Crusted Venison: Rub venison steaks with finely ground coffee and brown sugar before searing for a rich, earthy flavor.
4. Herb-Crusted Venison: Mix chopped thyme, rosemary, and parsley into the dry rub for a more herbaceous profile.
5. Garlic Butter & Mushrooms: Grill sliced mushrooms on the flat cooktop in butter, and top your steaks with them before serving for a succulent bite.

Best pairings

• Grilled garlic asparagus on the flat cooktop
• Cast-iron-style sweet potatoes cooked directly on the cooktop in butter
• Local North Carolina sweet tea or a bold red Zinfandel
• Char-grilled cornbread bites in a butter bath
• A side of tangy mustard-based Carolina BBQ sauce

Conclusion

North Carolina Pit-Cooked Venison Steaks are all about harnessing the power of fire with precision. The Arteflame Grill’s unique searing capabilities give your wild game a taste like no other. Smoky, juicy, flavorful—you’ll want to make this part of your wild grilling rotation year-round.