Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter12 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“This was originally for T-bone steaks but it works just as nicely with deer. The rub helps minimize the 'gamey' taste and the butter just makes them delicious.” - by PLONGSTOCKING
Original recipe yields 4 servings
- Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
- Prepare a grill for medium-high heat.
- Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
- Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.
Amount Per Serving (4 total)
- 490 cal
- 28.8 g
- 2.9 g
- < 1%
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"Absolutely melt in your mouth delicious! I added a little garlic powder to the cilantro butter and it was perfect!..." See more"
"Made this tonight with venison round steaks. Yummy, but spicy! Honestly, this recipe is one of the best I've tried for that particular cut of meat. It covered the gamey taste, for sure. I couldn't ..." See morefind ancho chile powder at the store, so used chipotle powder instead, in the same proportions. I do believe that was too much heat. I will definitely make this again, using much less chile powder."
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