04/26/2026
In my first attempt at cooking deer steak, I encountered some challenges, as certain pieces were slightly overcooked, and the thinner cuts turned out tough. Nonetheless, the thicker cut yielded a decent result. To prepare the steak, I employed the reverse marinade method by soaking it in whole milk for around six hours. The lactic acid in the milk facilitates the breakdown of proteins, resulting in a tender bite. Additionally, the casein proteins bind to the fat-soluble aroma compounds, mitigating the gamey flavor. After soaking, I rinsed the meat and patted it dry. A light application of oil and seasoning with garlic powder and Montreal steak seasoning followed, after which the meat was left to sit at room temperature for 30 minutes. During this time, I preheated the blackstone to high heat. Upon completion of the 30 minutes, I buttered the griddle and cooked the meat for three minutes per side.
