One Great Venison Steak
Ingredients
- 4 10 ounce venison steaks
- 2 tbsp olive oil
- ½ cup dry red wine
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary leaves, minced
- ½ tsp Kosher salt
- ½ tsp black pepper
Blue Cheese Compound Butter
- ½ pound softened salted butter
- ⅔ cup crumbled blue cheese
- ¼ cup fresh chives, minced (or sub green onions)
- 2 garlic cloves, minced
- waxed paper, foil or plastic wrap
Instructions
Blue Cheese Compound Butter
- Combine all blue cheese butter ingredients in a bowl, and blend with a spatula. Transfer to the center of a 12-inch sheet of waxed paper, foil or plastic wrap, and form into a rectangle about 4 to 5 inches long and 2 inches wide. Roll waxed paper over butter, forming a cylinder. Twist paper at both ends and place in the freezer for 1 hour or until very firm.
Steak
- Combine olive oil, wine, garlic, rosemary, salt and pepper in a bowl or zipper lock bag. Add steaks and refrigerate for 3 to 4 hours.
- Remove steaks from marinade and let rest at room temperature for 20 minutes before grilling. Re-season with additional salt and pepper. Remove compound butter from freezer.
- Place steaks on a white-hot, well-lubricated grill for about 3 minutes per side for medium-rare. Transfer to a platter, cover loosely with a foil tent, and let the steaks rest for 5 minutes.
- While steaks are resting, slice butter into four ¼-inch thick rounds. To serve, place steaks on plates, and top with compound butter.