Savory Venison Steakhouse Rub Recipe
A good venison steak really only needs some salt and pepper, however, there's nothing wrong with adding more flavor with a steakhouse-style rub like this one.
Add more flavor to venison steaks with this steakhouse-style rub recipe. (Photo courtesy of David Draper)
September 21, 2021
By David Draper
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Use this simple steakhouse rub recipe on your venison steaks before reverse-searing them on the grill.
Ingredients: 3 tablespoons kosher salt 3 tablespoons cracked black pepper 2 tablespoons garlic powder 2 tablespoons Hungarian paprika 1 tablespoon ground coriander 1 tablespoon Coleman’s dried mustard ¼ teaspoon dried rosemary ¼ teaspoon dried marjoram ¼ teaspoon dried thyme Directions: Whisk all ingredients together in a small bowl. Season venison steak liberally with rub mixture. How to Reverse-Sear Venison Steak A reverse-seared venison steak is a beautiful thing. (Photo courtesy of David Draper) When the reverse sear method is done correctly, a slice of venison steak will be red or pink from edge to edge, with no gray band of overcooked meat around the outside.
Because the steaks cook slowly over time, this technique is best suited to bigger cuts, those more than an inch thick. If you have bone-in elk or moose chops, the reverse sear is ideal. Same for bigger chunks of backstrap, or a whole loin if you have one on hand. I’d advise against trying it with butterflied backstrap chops or thin steaks cut from the sirloin.
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David Draper
Editor-in-Chief
An avid hunter and accomplished writer, David Draper has traveled the globe in search of good stories and good food, yet his roots remain firmly planted in the soil of his family's farm on the High Plains of Nebraska. As a young man, his dreams were fueled by daily trips to the original Cabela's retail store, which stood a short four blocks from his childhood home. The ensuing years spent chasing his passions for adventure and the outdoors have taken him from the shores of Africa's Gambia River to Alaska's Brooks Range. He has hunted birds and big-game on five of the seven continents.
A 20-year industry veteran, Draper has worked in communications, writing and editing roles for the biggest names in the industry. In addition to bylines in scores of publications, he also served as the editor for the hunting journals of Dick and Mary Cabela and contributed to several books on the outdoors. Draper is Editor-in-Chief of Petersen's Hunting magazine, where he also writes the Fare Game column covering all aspects of processing and cooking wild game.
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