Grilled venison rib-eye steaks

Grilled venison rib-eye steaks

By
From
Meat
Serves
4
Photographer
Dean Cambray

Venison rib-eye steaks weigh around 150 g each, which is a decent serve, given that the meat is so dense and richly flavoured. I like to use an aromatic spice rub and to grill them no more than medium–rare.

Serve with beetroot, lemon and coriander salad with extra-virgin olive oil, to really bring out the underlying sweetness of the meat.

Aromatic rub

Ingredients

Quantity Ingredient
3 tablespoons olive oil
6 juniper berries, crushed
2 tablespoons fresh thyme
2 teaspoons freshly ground black pepper
2 allspice berries, crushed
4 x 150g rib-eye venison steaks
salt
freshly ground black pepper

Method

  1. Combine all the rub ingredients in a mixing bowl. Rub into the venison steaks, making sure they are evenly coated. Refrigerate for 4 hours, or overnight if possible. Bring the steaks to room temperature at least 30 minutes before cooking.
  2. When ready to cook the steaks, preheat your grill or barbecue to medium–high. Season the steaks generously, then cook for 1 minute. Turn and cook for 1 further minute. Turn again, this time at a 180º angle, and cook for 1 more minute. Turn for a final time, and cook for a minute. The steaks should be cooked medium–rare and be neatly cross-hatched with marks from the griddle. Remove the steaks from the grill and let them rest on a warm plate for 2 minutes before serving.
Tags:
Meat
Adrian
Richardson
La
Luna
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