Spiced Grilled Venison Steaks - Washington Style

Introduction

Venison is one of Washington’s finest local meats, and when seared on the Arteflame grill, it becomes an unforgettable centerpiece for any outdoor feast. With a bold, warming spice rub and the unmatched searing power of the Arteflame’s 1,000F center grill grate, this recipe delivers steakhouse-quality flavor and texture without leaving your backyard. Whether you’re grilling for a crowd or a cozy evening meal, this method ensures succulent, flavorful steaks that lock in every drop of juice.

Ingredients

• 4 venison steaks (about 6 oz each)
• 2 tbsp unsalted butter (softened)
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper (optional, for heat)
• Fresh herbs for garnish (like rosemary or thyme)

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: Prep the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place napkins in the base of the Arteflame grill and stack split firewood over them.
3. Light the napkins to start the fire. Let the grill heat up for about 20 minutes until the center grate reaches full searing temperature (approximately 1,000°F).

Step 2: Season the Venison

1. In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
2. Rub the softened butter all over the venison steaks to help bind the spice mixture and enhance flavor.
3. Sprinkle the spice mix evenly over the steaks, pressing it gently to adhere.

Step 3: Sear the Steaks

1. Place the venison steaks directly on the center Arteflame grill grate for a high-heat sear—about 1 to 1.5 minutes per side—to lock in juices.
2. Use tongs to flip the steaks once during searing.
3. Once perfectly seared, move the steaks to the flat top cooktop to continue cooking.

Step 4: Finish to Desired Doneness

1. Position the steaks at a slightly cooler point on the cooktop (further from the center) and grill until the internal temperature reads 15°F below your target doneness (e.g., remove at 120°F for medium-rare).
2. Let the steaks rest for 5–10 minutes off the grill so residual heat finishes the cooking.

Step 5: Garnish and Serve

1. Sprinkle fresh herbs over the top for added brightness and aroma.
2. Serve immediately with your favorite grilled side dishes from the Arteflame flat top.

Tips

• Always rest your steak after grilling—this makes sure those flavorful juices don’t run out when slicing.
• Grill vegetables like asparagus, mushrooms, or sweet peppers on the flat top while the steaks cook for a full meal.
• Butter not only enhances flavor, but helps spices stick to the meat for an even crust.
• The Arteflame flat top is hotter near the center, so use that knowledge when planning your full-menu cookout.
• Remove meat early—carryover heat does the rest!

Variations

1. Garlic & Herb Venison: Swap in fresh minced garlic and chopped rosemary into the butter rub for a classic herbal aroma.
2. Maple Chili Glazed Venison: Blend 1 tbsp maple syrup with chili powder and use in place of the butter rub for a sweet and spicy crust.
3. Smoky Coffee-Rubbed Venison: Add 1 tsp finely ground espresso and a pinch of brown sugar to the spice rub for rich depth.
4. Moroccan-Spiced Venison: Use cinnamon, coriander, dried mint, and harissa seasoning in the rub for North African flair.
5. Balsamic Glazed Venison: Brush the steaks with a reduced balsamic glaze during the final cook stage for a tangy finish.

Best pairings

• Grilled rosemary potatoes or asparagus cooked on the flat top
• Bold Washington red wines like Cabernet Sauvignon or Syrah
• Craft ales or lagers from Washington microbreweries
• Side of grilled flatbread or buttered corn on the cob
• Warm blackberry sauce as a sweet condiment

Conclusion

Grilling local Washington venison on the Arteflame grill is a delicious celebration of smoky flavors, outdoor cooking, and the joy of a perfect sear. With just a few spices, butter, and precise heat zones, you’ll have a meal that's both rustic and refined—grilled to perfection and unforgettable with every bite.