Grilled Venison Steaks - Wyoming Style

Introduction

Grilling venison steaks in Wyoming is all about honoring natural flavors and rustic techniques. With the supreme heat control and unique design of the Arteflame grill, we’ll use the reverse searing method to build a deep, caramelized crust on the steak while locking in its juices. Whether you're cooking for campfire dinners or backyard feasts under big open skies, this recipe showcases how grilling game can be both bold and refined. Taste the Wyoming wilderness, one seared steak at a time.

Ingredients

• 4 venison steaks (6-8 oz each)
• 4 tablespoons butter, softened
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build for 20 minutes.
5. Once the center grill grate reaches searing temps (over 1,000°F), you're ready to grill.

Step 2: Marinate the Venison Steaks

1. In a small bowl, mix the butter, garlic, rosemary, thyme, salt, pepper, Worcestershire sauce, balsamic vinegar, and Dijon mustard into a marinade paste.
2. Rub the steaks generously with the marinade and let them rest at room temperature while the grill heats.

Step 3: Sear the Steaks

1. Place the venison steaks on the center grill grate.
2. Sear for 1-2 minutes per side to build a rich crust.
3. Don't move the steaks around during the sear—just let the high heat do the work.

Step 4: Finish on the Flat Top

1. Move the seared steaks to the surrounding cooktop area of the Arteflame grill.
2. Cook to desired doneness using indirect heat zones. Medium-rare venison is ideal at 130°F internal temp.
3. Remove the steaks from the grill when they reach 115°F-120°F, allowing them to rest where they will rise 10-15°F before serving.

Step 5: Rest and Serve

1. Let the steaks rest for 5–10 minutes before slicing.
2. Serve hot off the griddle with your favorite grilled sides.

Tips

• Use butter on the flat top to enhance flavor and prevent sticking.
• Grill all your sides—veggies, potatoes, and even fruit—on the flat cooktop alongside the steaks.
• Always remove meat from the grill 15°F before your final temp to account for carryover cooking.
• Use a meat thermometer to reach perfect doneness.
• Cook near the center of the flat top for higher heat or move outward for lower temps.

Variations

1. Smoky Chipotle Venison: Add 1 tsp smoked paprika and 1 chipotle pepper in adobo sauce to the marinade for a southwestern kick.
2. Maple Mustard Glaze: Swap Worcestershire and balsamic for 1 tbsp maple syrup and Dijon for a sweet-savory contrast.
3. Herb-Crusted Parmesan Venison: Mix grated Parmesan with the herb butter for a savory crust.
4. Garlic Soy Venison: Use soy sauce in place of Worcestershire and a touch of honey for an umami-forward profile.
5. Bourbon Brown Sugar Venison: Add 1 tbsp bourbon and 1 tbsp brown sugar to the marinade for bold caramelized flavor.

Best Pairings

• Grilled asparagus or Brussels sprouts with butter and sea salt
• Roasted sweet potatoes or cast-iron griddled hash
• Red wine like Syrah or a full-bodied Zinfandel
• Wood-fired sourdough bread grilled on the flat top

Conclusion

The Arteflame grill makes it easy to create steakhouse-quality venison right in your backyard—or under the Wyoming sky. With perfectly controlled heat zones and the unique reverse sear technique, these venison steaks are juicy, flavorful, and beautifully crusted. Just fire up the grill, grab your tongs, and celebrate Wyoming-style grilling at its finest.