Savory Venison Steakhouse Rub Recipe

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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:

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How to Reverse-Sear Venison Steak

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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