Dutch Herb-Crusted Venison Steaks on the Arteflame

Introduction

Savor the rich flavors of herb-crusted venison steaks, seared to perfection on the Arteflame grill. A Dutch herb mix enhances the meat’s natural taste, while the high-temperature sear locks in the juices for a tender, flavorful bite. Master the reverse searing method to achieve steakhouse-quality results right in your backyard.

Ingredients

• 4 venison steaks (about 6 oz each)
• 2 tbsp Dutch herb mix (a blend of thyme, rosemary, sage, and marjoram)
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to burn for about 20 minutes until the grill is hot and ready for cooking.

Step 2: Season the Steaks

1. Pat the venison steaks dry with a paper towel.
2. Rub Dijon mustard evenly across all sides of the steaks.
3. Mix the Dutch herb mix, smoked paprika, salt, and black pepper in a small bowl.
4. Coat the steaks evenly with the herb mixture.

Step 3: Sear on the Center Grill Grate

1. Place the steaks on the center grill grate of the Arteflame, where temperatures reach 1,000°F.
2. Let them sear for about 1-2 minutes per side to form a flavorful crust.
3. Once nicely seared, move them to the flat cooktop griddle.

Step 4: Reverse Sear on the Flat Cooktop

1. Place the steaks on the cooktop, closer to the outer edge to cook to the desired doneness.
2. Use a meat thermometer and remove the steaks when they reach 15°F below the target internal temperature.
3. Add butter and minced garlic to the steaks, letting it melt and enhance the flavors.

Step 5: Rest and Serve

1. Transfer the steaks to a plate and let them rest for 5-10 minutes.
2. Slice and serve with your favorite grilled sides.

Tips

• Venison is a lean meat, so avoid overcooking to keep it tender.
• Let the steaks come to room temperature before grilling for even cooking.
• Use a meat thermometer to achieve precise doneness.

Variations

1. Spicy Dutch Venison: Add cayenne pepper and crushed red pepper flakes to the herb mix for a spicy kick.
2. Honey Herb Crust: Replace Dijon mustard with honey for a slightly sweet crust.
3. Garlic Butter Infused: Double the garlic and baste the steaks with extra butter while on the grill.
4. Smoked Paprika & Cumin: Enhance the smokiness with additional smoked paprika and a dash of cumin.
5. Red Wine Marinated: Marinate the venison steaks in red wine and rosemary for 2 hours before grilling.

Conclusion

Enjoy the rich, earthy flavors of Dutch herb-crusted venison steaks cooked to perfection on the Arteflame grill. With high-heat searing and the reverse sear method, you’ll achieve tender, juicy steaks every time. Fire up the grill and savor this mouthwatering creation!

Best Pairings

• Grilled asparagus with lemon zest
• Roasted sweet potatoes on the Arteflame cooktop
• A glass of bold red wine like Cabernet Sauvignon
• Crispy grilled brussels sprouts with balsamic glaze
• Warm crusty bread with herb butter