Venison steaks provide a delicious, lean alternative source of protein to beef or pork. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. To make a larger venison steak, you can butterfly the meat so it opens up. Butterflying is a specific cutting technique where you nearly cut the venison steak in half and lay it flat to double the size.
Step 1
Season each butterfly steak by coating it with the olive oil and sprinkling it with the sea salt and black pepper.
Step 2
Preheat the grill or skillet to high heat.
Step 3
Cook the steaks in the skillet or on the grill for two to four minutes.
Step 4
Flip the steaks with tongs, and continue cooking until the internal temperature reaches 130 degrees F for a rare level of doneness or 140 degrees F for medium-rare.
Tip
The best venison butterfly steaks come from the backstrap. Never overcook venison butterfly steaks.