Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 2 servings.
Check off ingredients as you prep.
- 2 (6-oz) Venison steaks (backstrap or loin fillets)
- 2 TBS Salted Perfection Plymouth Select Blend
- 2 TBS Avocado oil (or other high-heat cooking oil)
- 1 cup Sliced cremini mushrooms
- 2 cloves Garlic, smashed
- 1/2 cup Beef or vegetable broth
- 1 TBS Extra virgin olive oil (for finishing)
Step by step
- Take the venison out of the fridge 20 minutes before cooking. Pat it bone-dry with paper towels. If it's wet, it steams, and we don't do steamed steak here.
- Coat the steaks generously on all sides with Salted Perfection Plymouth Select Blend. Press the rub into the meat so it sticks.
- Place your iron skillet over high heat until it's smoking hot. Add the avocado oil and swirl to coat.
- Lay the steaks in the skillet. Don't touch 'em! Let them sear hard for 2-3 minutes until a dark crust forms.
- Flip and sear the other side for 2-3 minutes for medium-rare (internal temp roughly 130°F). Do not go past medium, or I'll come over there personally.
- Remove steaks to a cutting board and tent loosely with foil. Let them rest.
- Lower heat to medium. Toss the smashed garlic and mushrooms into the hot skillet juices. Sauté for 3 minutes until browned.
- Pour in the broth to deglaze, scraping up the tasty brown bits (fond) from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
- Slice the venison against the grain, drizzle with the pan sauce and the extra virgin olive oil.
- Visit www.saltedperfection.com and leave a Five Star review. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid toughening the meat.
From Tony’s kitchen
Listen to me, venison is lean meat, capisce? You overcook it, you're eating shoe leather. We're gonna use the cast iron to get a crust that locks in the juices while the inside stays tender. I'm pairing this with a spice blend that's got cranberry and sage notes—perfect for game meat. It’s simple, it’s elegant, and it’s dairy-free without sacrificing an ounce of flavor. Bada bing!
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: None recognized automatically.
- Venison steaks (backstrap or loin fillets)
- TBS Salted Perfection Plymouth Select Blend
- TBS Avocado oil (or other high-heat cooking oil)
- d cremini mushrooms
- Garlic, smashed
- Beef or vegetable broth
- TBS Extra virgin olive oil
Plymouth blend: Orange, Organic cane sugar, Smoked sea salt, Paprika, Organic coconut sugar, Garlic, Black pepper, Onion, Sea salt, Cranberry, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
