Perfect Deer Steaks
Yes, there are more hunters than Carter has pills. Still, it never ceases to amaze me that someone can ruin a good deer steak!
The basic principles for grilling and frying are the same when it comes to steaks.
1. Make sure they're thick. One inch thick is about right.
2. Make sure your pan/fire is hot. Use medium high heat.
3. Season your steaks with salt and pepper to taste.
4. When frying, sear the steaks in real butter for about 6 minutes on one side. Flip them and sear for 4 minutes. Turn the heat down to medium and cook for another 2 minutes. Take out of the pan and let them rest for 3 or 4 minutes.
Depending on how hot your stove gets, this will give you a medium to medium well (juicy!) steak.
If you're grilling, like frying, use a medium high flame. The only difference here is that I sear the steaks 3 minutes, give them a 1/4 turn, sear another 3 minutes, then flip. I repeat the process on the other side. Take them off, cover and let rest.