Spanish Grilled Venison Steaks with Thyme Butter

Introduction

Grilling venison the right way ensures tender, juicy, and flavorful steaks. Using the Arteflame grill, we achieve a steakhouse-quality sear on the center grate at over 1,000°F, then finish the steaks to perfection on the flat-top griddle. Infused with aromatic thyme butter, this Spanish-inspired venison recipe delivers unbeatable flavor with a caramelized crust.

Ingredients

• 2 venison steaks (about 8 oz each)
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter for cooking
• Vegetable oil (for lighting the Arteflame grill)

Instructions

Step 1: Preheat the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack firewood over them.
3. Light the napkins and let the fire burn until the grill is ready (about 20 minutes).

Step 2: Prepare the thyme butter

1. In a small bowl, mix the softened butter, chopped thyme, smoked paprika, minced garlic, sea salt, and black pepper.
2. Set aside until ready to use.

Step 3: Sear the venison steaks

1. Pat the venison steaks dry with paper towels.
2. Place them on the center grill grate, searing for 2 minutes per side at 1,000°F.
3. Sear until a deep brown crust forms.

Step 4: Finish cooking on the flat-top griddle

1. Move the seared steaks to the flat cooktop, closer to the outer edge where the temperature is lower.
2. Cook until they reach an internal temperature of about 120°F for medium-rare.
3. Remove the steaks from the grill when they are 15°F below the desired doneness.

Step 5: Add the thyme butter and serve

1. Place a dollop of thyme butter on each steak and let it melt over the surface.
2. Let the steaks rest for 5 minutes before serving to lock in juices.

Tips

• Venison is lean, so avoid overcooking to keep it tender.
• Always let the meat rest after grilling for maximum juiciness.
• Adjust the steak placement on the flat-top griddle for precise temperature control.
• If the butter starts melting too fast, move the steaks towards the cooler edge of the grill.

Variations

• Garlic Herb Venison: Add rosemary and extra garlic for a deeper, herbaceous flavor.
• Smoky Chipotle Venison: Substitute smoked paprika with chipotle powder for a smoky heat.
• Spanish Sherry Venison: Marinate the steaks in a mild sherry sauce before grilling.
• Butter Basted Venison: Continuously baste with thyme butter during cooking for added richness.
• Spiced Citrus Venison: Add orange zest and a dash of cumin for a vibrant, citrusy twist.

Conclusion

Cooking venison steaks on the Arteflame grill ensures a perfect balance of smoky char and tenderness. The high-heat sear locks in juices, while the thyme butter adds depth of flavor. This Spanish-inspired dish is a guaranteed crowd-pleaser.

Best pairings

• Grilled asparagus with butter and sea salt
• Roasted red peppers cooked on the Arteflame griddle
• Spanish Rioja red wine
• Grilled potatoes with smoky paprika
• A light arugula salad with olive oil and lemon