What's a Geb? A Geb is Bass Pro Shops Altoona Facilities Manager Chad Gebhart...and this is his method for grilling "freakingly delicious" venison steaks.
Venison Steaks in the World According to Geb
The best deer steaks and loins start with the hunt. We all want to bag a huge buck, but let’s face it, the big bucks taste like an old Jimmy Piersall glove. Long story short, the younger does and button bucks are the easiest to dress, butcher and eat! So, here is
Using a sharp steak or filet knife (my son prefers plastic sword), butcher rump, loins and hams into palm-sized triangles about 1 - 1 1/2 inches thick. Obviously, if you want roasts then you won’t cut up the rump or hams.
Clean pieces under room temp water. If you're going to freeze them for a while, then the best way I have found is to package meal-sized units for ease.
Line up tight groups of 5-6 steaks
Double wrap in clear plastic wrap (like Saran Wrap) and be certain to leave no air pockets. Air is what causes freezer burn.
Put two or three groups per one gallon freezer bag. Clearly label the bag.
Freeze until your mouth waters.
When your mouth waters, thaw a group of 5-6 steaks or more for a bigger family (my family of 3 only requires 1 group).
How to thaw? Leave the steaks wrapped in the Saran Wrap and run under hot water until pliable and easily separated. A little frost left is okay. It usually takes about an hour at my house.
DO NOT HEAT ON STOVE OR MICROWAVE TO THAW!!!!
(Should I repeat that for you?)
Unwrap the steaks and slice them in half, but not all the way through. This is called "butterflying" by the pros.
Put the steaks in a gallon-sized zip lock bag, or I’m sure a mixing bowl would work. Cover the steaks with virgin olive oil.
Season to taste. My taste is a liberal amount of Lowrey’s season salt and about 1/2 to 2/3 as much of a Cajon seasoning like Tony Chachere’s.
(*Liberal to me means: When the bag is on the counter, cover the steaks with a layer of the season salt. It usually works out well.)
After the Cajon seasoning, add dashes of lemon pepper, celery salt, garlic salt, and sometimes I’ll throw in some cayenne pepper. Knead the bag to mix all of the seasoning and olive oil, covering all of the steaks. Keep the leftover mixture to pour over the steaks on the grill.
You could let the steaks marinade if you want, but I never do.
Gently place the steaks on a hot grill set as low as possible. I use a gas grill with briquettes.
Do not EVER squish the steaks with your spatula or tongs. NEVER!
(Should I repeat that, too?)
I generally flip them once in the process.
Keep a close eye on the steaks since they don’t take long to cook to perfection. Do not allow flame-ups either. Keep a squirt gun handy to keep the flames off of your venison.
Keep the meat moist by pouring the leftover juice mixture on them. I have used soy sauce, too, for different flavor!
I prefer a slight amount of blood to be left in the meat, but that’s up to you. Check by slicing a small corner. A light brown color inside is usually good. Over cooking is detrimental to the flavor and texture, so err on the light side!
(Editor's note - Venison cooks quickly and pink inside is good...otherwise it will be tough. How pink is up to you. It is very easy to over cook them, so like Geb said keep a close eye on them. This is not a "throw them on the grill and go do something else" meat. You need to stay attentive)
Serve them up to your family and friends and enjoy! I don’t like to brag, but honestly these are the best venison steaks I’ve ever had!