Grilled Reverse Sear Venison Loin Recipes

GRILLING THICK STEAKS - THE REVERSE SEAR

Grilling Thick Steaks - The Reverse Sear image

Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust.

Provided by Eric Davis

Categories Meat and Poultry Recipes Beef Steaks

Time 46m

Yield 4

Number Of Ingredients 5

Ingredients

1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature
sea salt to taste
freshly ground black pepper to taste
1 cup hickory wood chips, soaked
olive oil

Steps:

Season steak generously with salt and black pepper on both sides.
Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
Preheat one side of the grill to about 250 degrees F (121 degrees C).
Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 0.2 g, Cholesterol 91.8 mg, Fat 30.8 g, Fiber 0.1 g, Protein 28.9 g, SaturatedFat 10.9 g, Sodium 159.5 mg

GRILLED VENISON STEAKS

Grilled Venison Steaks image

I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) above, but remember that this is done over high heat with the grill top open, and that it takes a good 15 to 20 minutes. Be patient and you will be rewarded.

Provided by Hank Shaw

Categories Main Course

Time 50m

Number Of Ingredients 4

Ingredients

1 to 2 pounds venison loin, ideally in one piece
Olive oil
Salt and pepper
Your favorite sauce

Steps:

Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.

Nutrition Facts : Calories 170 kcal, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 65 mg, ServingSize 1 serving

GRILLED REVERSE SEAR VENISON LOIN

Grilled Reverse Sear Venison Loin image

Number Of Ingredients 8

Ingredients

1 pound Venison Loin (whole, trimmed)
1/4 cup Olive Oil
1/4 cup Soy Sauce
1/8 cup Worcestershire
2 Garlic Cloves
1 Lemon
1/2 teaspoon Salt
1 pinch Red Pepper Flakes

Steps:

Combine olive oil, soy sauce, and Worcestershire in small bowl
Squeeze juice from lemon into bowl, discarding the lemon
Press garlic and add to bowl
Add red pepper flakes, salt and pepper, stir well
Trim venison loin, making sure to remove "silverskin", place in waterproof freezer bag
Add marinade from bowl to bag
Refrigerate 4 - 8 hours
Preheat grill or smoker to 200F
Remove loin from fridge while grill warms up
Add loin to smoker and smoke until internal temperature is 15 degrees below final desired temperature (I like my venison very rare at 125, so I remove it from the smoker at 110).
Remove venison from smoker at desired temperature and cover with foil
Preheat grill to highest temperature setting (tip: I use both a smoker and a grill, so I start preheating the grill 15 minutes before I am ready to remove the loin from the smoker)
Place loin on hottest part of the grill and brown (2-5 min), repeat browning all sides (tip to get a good maillard reaction (browning) and prevent overcooking the meat, I leave the grill uncovered during this step)
Check internal temperature to ensure loin has reached desired temperature, remove from grill, tent with foil and rest
Slice thinly across the grain and serve

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