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.