Introduction

Experience a true Georgia classic with these Hickory-Smoked Venison Steaks, perfectly seared on the Arteflame grill. Using the high-temperature center grill grate for a steakhouse-quality sear, then finishing it on the evenly heated griddle cooktop, ensures tender, flavorful results every time. The combination of smoky hickory and rich venison brings out the best in this wild game delicacy, turning your backyard into the ultimate outdoor kitchen.

Ingredients

• 2 venison steaks, about 1-inch thick
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 2 sprigs fresh rosemary
• Hickory wood chunks for smoking

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over top of the oil-soaked napkins.
3. Light the paper napkins and allow the fire to burn until the grill reaches cooking temperature, about 20 minutes.

Step 2: Season the Venison Steaks

1. Pat the venison steaks dry with paper towels.
2. Rub them with melted butter to enhance flavor.
3. Evenly sprinkle salt, pepper, garlic powder, and smoked paprika over both sides.
4. Place a sprig of fresh rosemary on each steak.

Step 3: Sear the Steaks

1. Place the venison steaks directly onto the center grill grate, which reaches over 1,000°F.
2. Sear for about 45 seconds to 1 minute per side to lock in juices.

Step 4: Finish Cooking on the Griddle Cooktop

1. Move the steaks to the flat top cooktop for indirect heat cooking.
2. Cook until the internal temperature reaches 15°F below your desired doneness:
• Rare: 120°F (Remove at 105°F)
• Medium-Rare: 130°F (Remove at 115°F)
• Medium: 140°F (Remove at 125°F)

Step 5: Rest and Serve

1. Remove the steaks from the grill and let them rest for 5-10 minutes.
2. Slice against the grain and serve with your favorite sides.

Tips

• Use high-quality hickory wood chunks to add extra depth of flavor.
• Always let the steaks rest before slicing to retain their juices.
• Experiment with different spice blends for unique flavor profiles.

Variations

1. Herb Butter Venison: Top the steaks with a mix of butter, rosemary, and thyme for extra richness.
2. Spicy Chipotle Venison: Add ground chipotle pepper and cayenne for a smoky, spicy kick.
3. Garlic and Herb Venison: Marinate in garlic, olive oil, and fresh herbs for a robust flavor.
4. Bourbon-Glazed Venison: Brush with a bourbon glaze for a hint of sweetness.
5. Maple-Pepper Venison: Add maple syrup and cracked pepper for a balanced sweet and spicy taste.

Conclusion

With the Arteflame grill, achieving restaurant-quality venison steaks at home is effortless. The combination of high-heat searing and gentle finishing on the griddle cooktop ensures the perfect balance of texture and flavor every time. Try different variations and pair your steak with delicious sides for a complete meal.

Best Pairings

• Grilled asparagus with butter
• Garlic mashed potatoes
• Charred sweet corn
• A bold red wine like Cabernet Sauvignon