Broiled Venison Steak with Maître d’Hôtel Butter

Ingredients

• 2 steaks (6-8 oz each) Venison steak (About 1 inch thick)
• 1 tablespoon Olive oil (For brushing)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black pepper (Freshly ground, or to taste)
• 0.5 cup Unsalted butter (Softened)
• 2 tablespoons Fresh parsley (Finely chopped)
• 1 tablespoon Lemon juice (Freshly squeezed)

Instructions

1. 1Preheat broiler. Pat venison steaks dry with paper towels. Brush both sides of the steaks with olive oil and season generously with salt and pepper.
2. 2Place venison steaks on a broiler pan. Broil for 3-5 minutes per side for medium-rare, depending on the thickness of the steaks. Venison should always be cooked rare to medium-rare for best flavor and tenderness. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
3. 3While the steaks are broiling, prepare the Maître d’Hôtel Butter. In a small bowl, combine the softened butter, chopped parsley, and lemon juice. Mix well until fully incorporated. Season with salt and pepper to taste.
4. 4Remove the venison steaks from the broiler and let them rest for 5 minutes before serving. Top each steak with a generous pat of Maître d’Hôtel Butter. Serve immediately.