Danish Grilled Venison Steaks with Rosemary & Sea Salt

Introduction

Experience the rich, tender flavors of Danish-style grilled venison steaks on the Arteflame grill. This method locks in the juiciness by first searing the venison at 1,000°F on the center grill grate, followed by a perfect reverse sear on the flat cooktop for a tender, steakhouse-quality finish.

Ingredients

• 2 venison steaks (1.5-inch thick)
• 2 tbsp butter
• 1 tbsp sea salt
• 1 tbsp freshly ground black pepper
• 2 sprigs fresh rosemary
• 2 cloves garlic, minced
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Light the Arteflame Grill

• Pour vegetable oil on three paper napkins.
• Place the napkins inside the Arteflame grill and stack firewood over top.
• Light the napkins and let the fire build up.
• The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the Venison Steaks

• Pat the venison steaks dry with paper towels.
• Rub steaks with sea salt, black pepper, and minced garlic.
• Let the steaks rest at room temperature for 15 minutes while the grill heats.

Step 3: Sear the Steaks

• Place the steaks directly on the center grill grate (1,000°F).
• Sear each side for 1 minute to develop a perfect crust.
• Brush each steak with melted butter and place a rosemary sprig on top.

Step 4: Reverse Sear to Desired Doneness

• Move the steaks to the flat cooktop griddle.
• Continue cooking, flipping every minute, until the internal temperature is 15°F below your desired doneness.
• Remove from the grill and let rest for 5 minutes before serving.

Tips

• Use a meat thermometer to ensure precise doneness.
• For medium-rare, remove at 120°F; for medium, remove at 130°F.
• Let the steaks rest on a cutting board to allow juices to redistribute.
• Pair with grilled vegetables cooked on the flat griddle cooktop.

Variations

• Citrus Herb: Add zest from one lemon and a touch of thyme for a bright, tangy twist.
• Spicy Pepper: Rub with crushed red pepper and smoked paprika for a kick.
• Garlic Butter: Increase garlic and mix with melted butter for extra richness.
• Balsamic Glaze: Drizzle balsamic reduction over the steaks before serving.
• Mustard Crusted: Spread Dijon mustard on steaks before grilling for a flavorful crust.

Conclusion

Cooking venison steaks on the Arteflame grill brings out incredible flavors with a steakhouse-quality sear. The combination of firewood grilling and butter creates a robust taste that pairs perfectly with grilled vegetables or roasted potatoes. Enjoy this Danish-inspired delicacy!

Best Pairings

• Grilled asparagus with sea salt and lemon.
• Roasted garlic mashed potatoes cooked on the Arteflame griddle.
• A Danish red wine like Syrah or a robust Cabernet Sauvignon.