Virginia Mountain Grilled Venison Steaks

Introduction

This Virginia Mountain Grilled Venison Steak recipe combines the rich, wild flavor of venison with the smoky heat of an Arteflame grill. A fragrant rosemary-garlic marinade enhances the natural taste of the meat, which is first seared on the blazing hot center grill grate for a steakhouse-quality crust. Then, the steaks are finished to perfection on the flat top griddle using the reverse sear method. With the Arteflame's even heat and expansive cooking surface, you'll grill your whole meal at once—juicy steaks with charred edges, roasted vegetables, and more—all in the open air of Virginia-style mountain cooking.

Ingredients

• 4 venison steaks (1 to 1.5 inches thick)
• 1/4 cup melted butter
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• Vegetable oil (for lighting grill)
• Paper napkins (for lighting grill)
• Firewood (for grill fuel)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill.
3. Stack firewood on top and light the napkins.
4. Allow the grill to heat for 20 minutes until the center grate reaches over 1,000°F, perfect for searing.

Step 2: Marinate the Venison Steaks

1. In a bowl, mix melted butter, minced garlic, rosemary, Worcestershire sauce, soy sauce, Dijon mustard, salt, and black pepper.
2. Place venison steaks into a resealable bag or container and cover with marinade.
3. Let marinate for at least 2 hours, or overnight in the fridge for deeper flavor.

Step 3: Sear the Steaks

1. Remove steaks from marinade and let come to room temp (about 30 minutes) before grilling.
2. Sear each steak directly on the center grill grate of the Arteflame for 90 seconds per side to create a beautiful crust and lock in juices.

Step 4: Finish on the Flat Cooktop

1. After searing, move steaks onto the flat cooktop griddle near the center (hotter zone).
2. Continue cooking until the internal temp is 15°F below your desired doneness (for medium-rare, remove at 120°F to reach 135°F).

Step 5: Rest and Serve

1. Let the steaks rest for 10 minutes before slicing and serving to allow juices to reabsorb.
2. Serve with grilled seasonal vegetables cooked on the flat griddle while the steaks finish cooking.

Tips

• Use a meat thermometer to monitor doneness—Arteflame gives you perfect control over heat zones.
• Cook all your vegetables on the outer part of the cooktop while your meat rests.
• Do not skip the rest time—this makes a big difference in juiciness.
• A spoonful of melted butter over your steak before resting enhances flavor even more.
• Don't overcrowd the cooktop—utilize Arteflame’s large surface evenly.

Variations

1. Smoky Bourbon: Add 2 tbsp of bourbon to the marinade for a deep, smoky-sweet finish.
2. Virginia Apple Cider: Replace Worcestershire with local apple cider vinegar and add a dash of honey for subtle tangy notes.
3. Spicy Herb: Add crushed red pepper flakes and swap rosemary with thyme and oregano for a zesty flavor.
4. Maple Glaze: Add 1 tbsp of dark maple syrup for a lightly caramelized exterior with a smoky-sweet twist.
5. Garlic Mustard: Increase Dijon to 2 tbsp and add extra minced garlic for a bold, punchy marinade that pairs well with char.

Best pairings

• Grilled asparagus with olive oil and sea salt (cook on flat griddle)
• Thick-sliced potatoes grilled in butter with rosemary
• Crusty artisan bread brushed with garlic butter and toasted on the outer griddle
• Virginia red wine like Cabernet Franc or a dark Porter beer
• Charred peaches with cinnamon for a sweet dessert finish

Conclusion

This Virginia Mountain Venison Steak recipe highlights the unique capabilities of your Arteflame grill—from expert level searing at 1,000°F to slow cooking juicy steaks to perfection. With its open-flame design and solid steel griddle top, you’ll experience a new level of outdoor cooking. No lids, no pots, just flame, flavor, and the great Virginia outdoors. Savor wild flavors, seared perfectly and finished with buttery finesse.