Smoked Venison Steak with Smoked Cherry Sage Butter
This smoked venison steak is topped with a smoked butter infused with garlic, sage, and dried cherries. The whole dish put together is like eating a fresh bite of the crisp fall mountains.
Servings: 4 people
- 4 8 oz venison steaks I used rump steaks
- 1 teaspoon coarse salt
- 1 teaspoon coarse black pepper
Smoked Cherry Sage Butter
- 8 Tablespoons salted butter
- 4 cloves garlic minced
- 1 Tablespoon fresh sage minced
- ⅛ cup dried cherries chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Preheat the smoker. Preheat your smoker to 225 degrees F.
In a heat-proof shallow pan, place the butter, garlic, sage, dried cherries, salt, and pepper. Set aside.
Season the steaks on all sides with the salt and pepper. Place the steaks and the pan with the cherry sage butter on the grates, close the lid, and smoke for about 1 to 1.5 hours, depending on the thickness of your steaks. The goal is to smoke your steaks to about 125 degrees F internal temperature if you want to end with a medium rare steak.
When your steaks hit 125 degrees F, remove them from your grill and preheat your sear box (or a cast iron skillet) to high heat (at least 500 degrees F). Dip the steaks in the butter mixture. Don't get any pieces of garlic or cherries, just a thin coating of the smoked butter.
Place the steaks on the grill grates and sear for 2-3 minutes per side.
Let the steaks rest for 10 minutes before slicing and serving. Top each steak with a spoonful of the warm smoked cherry sage butter and enjoy!
Calories: 222kcal | Carbohydrates: 4g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 202mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg