Ingredients:

  • 1 lb venison backstrap or tenderloin, cut into 1-inch steaks
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 tbsp avocado oil

Instructions:

  1. Remove the steaks from the refrigerator 20 minutes before cooking to temper. Pat every surface bone-dry with paper towels and season generously with salt and pepper on all sides.
  2. Place a cast iron skillet over medium-high heat with avocado oil until the oil begins to shimmer and just barely smoke.
  3. Carefully lay the steaks in the pan. Sear undisturbed for 3–4 minutes until a dark, caramelized crust forms, then flip using tongs.
  4. Immediately after flipping, add the butter, smashed garlic, and thyme to the pan. Tilt the skillet and use a large spoon to continuously pour the bubbling butter over the steaks for the remaining 3–4 minutes of cooking.
  5. Remove the steaks from the pan when they reach the desired internal temperature. Transfer to a warm plate, pour the remaining pan butter over them, and let rest for 5 minutes.