Pan-Seared Deer Steak: Quick And Easy

Pan-seared deer steak is a quick and easy dish that will impress your family and friends. With a crispy exterior and a juicy, tender interior, this dish is perfect for any special occasion.

The key to a perfect pan-seared deer steak is to ensure your meat is at room temperature before cooking. Pat the steaks dry with a paper towel and season generously with salt and pepper. Heat a cast-iron skillet to a medium-high heat and add butter or oil. Place your steaks in the skillet and cook for 3-4 minutes on each side for a medium-rare steak.

For a well-done steak, simply increase the cooking time. Let the steaks rest for a few minutes before serving to ensure the juices are retained, and there you have it—a delicious and impressive pan-seared deer steak!

Let the deer steaks reach room temperature

Allowing your deer steaks to reach room temperature is an important step in the cooking process. This is because if the meat is cold, it will turn grey and won't develop the same perfect crust or sear. Ideally, you should let your deer steaks sit at room temperature for around 20-30 minutes before cooking.

If you don't have time to wait for your deer steaks to reach room temperature, it's not the end of the world. You may just need to adjust your cooking time slightly to ensure your steaks are cooked to your desired level of doneness.

It's worth noting that letting your meat rest at room temperature before cooking is not just important for deer steaks. This step is crucial for cooking the perfect steak, regardless of the type of meat you're using. For example, when cooking a pan-seared steak, you should take the meat out of the fridge at least an hour before cooking. This makes a big difference in how evenly your steak cooks and how juicy it turns out. If you skip this step, you'll have to cook the outside of the steak a lot more to get the center up to the desired level of doneness.

Pat the steaks dry

Patting your deer steaks dry before cooking is an important step in achieving a quality sear and optimal texture.

Firstly, removing moisture from the surface of the meat ensures a better crust. When moisture is present, it causes steam that prevents a good browning. The Maillard reaction, which is responsible for the tasty brown crust on a well-seared steak, requires temperatures ranging from 280° to 330° Fahrenheit. As water can only reach a maximum temperature of 212° Fahrenheit, it interferes with the Maillard reaction, and the steak won't brown until the water has completely evaporated.

By patting your deer steaks dry, you're removing this obstacle and allowing the Maillard reaction to occur sooner. This results in a better sear, enhanced savoury notes, and a more complex flavour profile.

Secondly, patting the deer steaks dry helps to reduce oil splatter when they hit the pan. This makes the cooking process neater and safer, reducing the risk of burns from hot oil.

To pat your deer steaks dry effectively, use paper towels and blot the surface of the meat until no more moisture is visible on the paper towels. This will give you a good head start on achieving that perfect sear and is a crucial step in preparing your deer steaks for the pan.

Season generously

Seasoning is an important step in the process of pan-searing deer steak. It is recommended to season the deer steaks generously with salt and pepper on both sides. For a 1-pound steak, use 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. If you are using kosher salt, a good guideline is to use 3/4 teaspoon of salt per pound of deer meat. You can also add other seasonings like garlic powder, onion powder, or dried herbs like rosemary or thyme. It is important to season the deer steaks just before cooking, as salt will draw out moisture from the meat if it sits for too long.

Sear the steaks

To pan-sear deer steak, you'll want to follow these steps:

• Heat a cast-iron skillet over medium-high heat for several minutes, until the pan almost begins to smoke.
• Season the steaks with salt and pepper. A good guideline is 3/4 tsp of salt per pound of meat if you're using kosher salt.
• Use a brush to spread about a teaspoon of oil out on the preheated skillet, then add the steaks. The meat should sizzle loudly.
• Sear the steaks for 3-4 minutes on each side, until browned on the outside and medium-rare on the inside.
• For thicker steaks, you may need to combine stovetop searing and oven cooking. Sear for colour, then put the whole skillet into the oven to finish cooking.
• If you want your steaks well-done, cook them for longer than 3-4 minutes on each side.
• If you want your steaks medium, cook for 4-5 minutes on the second side.
• For well-done steaks, cook for 5-6 minutes on the second side.
• If you are cooking more than one steak, make sure there are at least a couple of inches between them. If it's a tight fit, use two pans or cook the steaks in batches.
• For a 1-inch thick steak, the beef should cook for about 3-4 minutes on each side for medium-rare on a relatively high heat gas stove.
• For thin steaks (anything less than 1 1/2 inches thick), cook until the meat is deeply browned, about 3 minutes per side for medium-rare.
• For thicker steaks, cook until the meat is deeply browned and an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium.
• During the last 2 minutes of cooking, you can add aromatics (like herbs and/or garlic) and a bit of butter to the pan for extra flavour.
• If you are serving the steaks unsliced, transfer them to plates and serve hot.
• If you plan to slice the steaks, transfer them to a cutting board and let them rest, covered with aluminium foil, for 5 to 10 minutes; then slice thinly against the grain.
• Resting the steaks allows the juices to redistribute throughout, so your meat is nice and juicy.

Rest the steaks

Resting the steaks is a crucial step in the pan-searing process. This allows the juices to redistribute throughout the meat, ensuring the steak remains juicy and flavourful.

After removing the steaks from the pan, transfer them to a cutting board and loosely cover them. It is important to let the steaks rest for at least 5 minutes and up to 10 minutes. This time will allow the steak to reach the desired internal temperature. For example, if you are aiming for a medium doneness, remove the steak from the heat at 145°F, and it will continue to rise to 150-155°F while resting.

While the steak is resting, you can prepare any sides or sauces to go with it. Some classic sides to serve with steak include roasted asparagus, creamy mashed potatoes, oven-roasted baby red potatoes, and corn on the cob.

Once the steak has rested, you can slice it against the grain and serve it immediately. Enjoy your perfectly cooked, juicy, and flavourful pan-seared deer steak!

Frequently asked questions