West Virginia Venison Steak with Ramp Marinade

Introduction

When wild and flavorful meets seared perfection, you get this unforgettable West Virginia classic: Deer Steak with Ramp Marinade. Perfectly grilled on the Arteflame, we lock in the juices by reverse searing each venison steak atop the blazing 1,000°F center grill grate before finishing on the sizzling flat top cooktop. Featuring wild West Virginia ramps and a bold flavor base, this recipe showcases a rustic, earthy profile that pairs beautifully with your favorite grilled veggies—all cooked right on the Arteflame. No oven, no pots, no pans—just fire, steel, and flavor.

Ingredients

• 4 venison (deer) steaks, 6-8 oz each
• 1 cup chopped wild ramps (greens and bulbs)
• ½ cup soy sauce
• ¼ cup Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp cracked black pepper
• 1 tsp smoked paprika
• 2 tbsp unsalted butter
• 1 tsp sea salt
• Optional: Fresh rosemary sprigs for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a few tablespoons of vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill bowl.
3. Stack dry firewood over the napkins in a teepee fashion and light the paper.
4. Let the fire burn down for 20 minutes, allowing the grill to heat up. The center will reach over 1,000°F, perfect for searing.

Step 2: Prepare the Marinade

1. In a bowl, combine chopped ramps, soy sauce, Worcestershire sauce, Dijon mustard, garlic, black pepper, and smoked paprika.
2. Whisk until well blended.

Step 3: Marinate the Venison

1. Place the steaks in a shallow dish or resealable bag.
2. Pour the marinade over the steaks, ensuring they are fully coated.
3. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.

Step 4: Sear the Venison Steaks

1. Remove the steaks from the marinade and pat dry to ensure a strong sear.
2. Place steaks on the center grill grate of the Arteflame for 1.5–2 minutes per side, developing a dark crust.

Step 5: Finish on the Flat Top Cooktop

1. After searing, move the steaks to the surrounding flat cooktop towards the medium-heat zone.
2. Add ½ tbsp of butter under each steak and cook to your desired doneness (125°F for medium-rare, 135°F for medium).
3. Remove steaks when their internal temperature is 15°F below your target, as they’ll continue to cook while resting.

Step 6: Rest and Serve

1. Allow steaks to rest for at least 5-7 minutes before serving.
2. Garnish with fresh rosemary if desired.

Tips

• Always cook your steaks from room temperature for an even sear.
• Cut across the grain for tenderness when serving.
• Butter adds a richer flavor than olive oil—use it on both your steaks and vegetables.
• Grill seasonal vegetables on the flat top during searing for a complete meal, all at once.
• Use ramp greens towards the outer cooktop zone to avoid burning.

Variations

1. Maple-Bourbon Venison: Replace soy and Worcestershire with ¼ cup bourbon and 2 tbsp maple syrup for a smoky-sweet finish.
2. Spicy Ramp Steak: Add 1 tsp crushed red pepper flakes and 1 tbsp hot sauce to the marinade for a kick of heat.
3. Herb-Crusted Venison: Add chopped thyme, oregano, and rosemary to the marinade for earthier flavor tones.
4. Asian-Inspired Venison: Swap Worcestershire with sesame oil and add grated ginger for an umami-rich Asian taste.
5. Garlic-Balsamic Venison: Use balsamic vinegar instead of soy sauce and double the garlic for bold tang and depth.

Best pairings

• Grilled wild mushrooms with butter and thyme
• Roasted fingerling potatoes cooked on the outer cooktop ring
• Charred ramps and asparagus with butter
• Full-bodied red wine (Shiraz or Zinfandel)
• Campfire-style cornbread warmed on the cooktop edge

Conclusion

Cooking this West Virginia Venison Steak with Ramp Marinade on the Arteflame brings out deep, smoky flavors you can only get from real fire and steel. With perfectly reverse-seared venison and wood-fired ramps, this dish is more than a meal—it's a tribute to Appalachian tradition cooked in the modern art of fire grilling.