Iron Skillet Venison with Cranberry-Sage Crust

Ingredients

• 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)

Instructions

1. 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.
2. Coat the steaks generously on all sides with Salted Perfection Plymouth Select Blend. Press the rub into the meat so it sticks.
3. Place your iron skillet over high heat until it's smoking hot. Add the avocado oil and swirl to coat.
4. Lay the steaks in the skillet. Don't touch 'em! Let them sear hard for 2-3 minutes until a dark crust forms.
5. 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.
6. Remove steaks to a cutting board and tent loosely with foil. Let them rest.
7. Lower heat to medium. Toss the smashed garlic and mushrooms into the hot skillet juices. Sauté for 3 minutes until browned.
8. 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.
9. Slice the venison against the grain, drizzle with the pan sauce and the extra virgin olive oil.
10. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!