Tennessee Grilled Venison Steaks on Arteflame

Introduction

Get ready to fire up your Arteflame grill for a bold and rustic Tennessee-style grilled venison steak that’s full of smoky flavor, seared to perfection, and tender like a steakhouse classic. With simple seasoning and proper searing technique, you’ll turn your fresh, locally-hunted venison into a show-stopping meal cooked entirely on the Arteflame — no lid, no oven, no pans required.

Ingredients

• 4 venison steaks (1 to 1.5 inches thick)
• 2 tbsp coarse sea salt
• 1 tbsp freshly cracked pepper
• 2 tbsp unsalted butter (melted)
• 1 tbsp garlic powder
• Fresh rosemary sprigs (optional)
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Hardwood firewood (oak or hickory preferred)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center of your Arteflame grill.
2. Pour a small amount of vegetable oil onto the napkins to soak them.
3. Stack dry firewood over the napkins in a criss-cross fashion.
4. Light the napkins and allow the fire to burn until the grill surface reaches optimal searing heat (about 20 minutes).

Step 2: Prepare and Season the Venison

1. Pat the venison steaks dry with a paper towel to ensure maximum sear.
2. Brush both sides of the steaks with melted butter for flavor and browning.
3. Season each side generously with coarse salt, freshly cracked pepper, and garlic powder.

Step 3: Sear Steaks on Center Grill Grate

1. Place steaks directly over the center Arteflame grill grate where the temperature exceeds 1,000°F for an intense sear.
2. Sear each side for 1–2 minutes until a rich brown crust forms — do not move the steaks while searing.

Step 4: Move Steaks to Flat Griddle for Reverse Sear

1. After searing, move the steaks to the flat cooktop area surrounding the center grill grate.
2. Use the inner-high heat zone of the griddle to bring your steaks up to desired doneness (generally 130°F for medium-rare).
3. Use a meat thermometer and remove steaks when they are about 15°F below the desired internal temp — they’ll carry over as they rest.

Step 5: Rest and Serve

1. Place grilled venison on a cutting board and let rest for 5–8 minutes before slicing or serving.
2. Optionally, top each steak with a pat of butter or a sprig of fresh rosemary while resting.

Tips

• Always preheat the Arteflame grill to ensure even cooking and proper searing.
• Use hardwood like oak or hickory for richer smoke flavor.
• Feel free to grill your favorite sides like mushrooms, asparagus, or sweet potatoes on the flat griddle while cooking the meat.
• Keep steaks uncovered the entire time. Remember—Arteflame grills don’t need lids!
• Letting the meat rest after grilling is crucial to a juicy bite.

Variations

1. Smoky Bourbon Venison: Add a bourbon glaze brushed on the steaks in the final minutes on the flat top for signature Tennessee flavor.
2. Chili Garlic Venison: Use chili flakes and garlic-infused butter for a spicy kick that adds depth to the lean venison.
3. Coffee-Rubbed Venison: Mix instant coffee, paprika, and brown sugar for a dry rub that enhances the steak’s natural earthiness.
4. Herb-Butter Infused Steaks: Mix butter with thyme, parsley, and oregano before brushing on steaks pre-sear.
5. Maple-Garlic Glazed Venison: Finish the steaks with a maple syrup and garlic glaze on the flat top griddle for a rich caramelized crust.

Best pairings

• Smoked sweet potatoes with brown sugar and butter (grilled on the flat top)
• Griddled Brussels sprouts with bacon
• Grilled corn on the cob with herb butter
• Charred flatbread with garlic and rosemary
• A glass of Tennessee whiskey or smoky red wine (like Syrah or Zinfandel)

Conclusion

Grilling venison on the Arteflame gives you a unique way to prepare wild game with steakhouse-quality results. Its high-heat central grate and spacious flattop make it ideal for mastering the reverse sear, locking in those juices, and imparting real wood-fired flavor — all outdoors, Tennessee style.