I know not everyone is keen on red meat for various reasons, such as taste or ethical considerations. Some also believe it isn’t so great for health. I will discuss on my blog that the latter isn’t really an accurate statement, that unprocessed red meat isn’t the demon it has been made out to be (kind of like saturated fat!).
So this recipe isn’t going to be for everyone. But for those who love red meat, understand the benefits of including it in a varied diet, and especially for those who are lucky enough to have access to wild venison, you’re going to love this recipe! I make this all the time with moose and deer meat. In our house, we have decided this is the absolute best way to prepare our venison cuts.
Yes, the picture shows very red meat, meaning this recipe isn’t cooked for a long time. Not everyone likes rare meat, but the way this dish is prepared, even well-done meat eaters love this recipe.
I have made this several times now as an appetizer at dinner parties. Some of my friends only eat meat that is cooked to rubber-boot consistency. They were hesitant at first…but they tried a small piece. Next thing I knew the plate was finished and I hadn’t even had a slice! It truly is that good!
The keys to this recipe are the minimal cooking time, then immediately transferring the wrapped meat into the freezer for 5-10 minutes. Yes, you heard me. The freezer. This process helps to seize the meat and prevents it from “bleeding” when you cut it.
The other key is to slice it extremely thinly when you cut it. Sharpen your knife before you try this recipe. It will make all the difference. The consistency of the slices is akin to smoked salmon. Seriously. Just delicious.
Play around with seasonings. You can simply use sea salt to enjoy the flavour of the meat on its own. Create your own blends to rub on with whatever you like. My personal favourite is Montreal steak spice. It’s simple and convenient, and pairs really well with the steak.
If you try different spice combinations, let me know what you tried!
This is a super simple recipe that truly tastes like it came from a fancy restaurant. Even those who typically like well-done steak have enjoyed this recipe. You can use this recipe in a variety of different ways, and make it as an appetizer or a main course. The sky is the limit!
5 minPrep Time
5 minCook Time
40 minTotal Time
- A thick cut of steak or venison. I have even made this recipe with roast and cube cuts. So it doesn't have to be the best cut of meat, just thick.
- Sea salt
- Optional: spices to your liking. I like Montreal steak spice for this recipe. Try different combinations!
- Fat of choice (some examples: duck fat, olive oil, coconut oil)
- Ensure the meat is fully defrosted prior to preparation.
- Sprinkle sea salt and/or optional spices over all sides of the meat
- Allow to sit at room temperature for a minimum of 30 minutes. 60 minutes is optimal.
- Using a paper towel, pat dry all surfaces of the meat just before cooking
- Warm a pan over medium heat
- Using the fat of choice, you have two choices: melt 1 tbsp of fat of choice in the pan, or apply a thin coat of your fat on all sides of the meat.
- Place the meat in the warmed pan
- Cook the first side for 2 minutes (for a thick cut of at least 3 inches, 1 minute if thinner)
- Flip steak over and cook another 1-2 minutes on other side
- Then cook 30-60 seconds on each narrow side, and the ends (tongs work well for this process)
- Take the steak and wrap in plastic wrap or place in food-safe plastic bag, and immediately place in the freezer, for 5-10 minutes. (This is key to seize the meat)
- Remove from freezer and allow to rest another 5 minutes
- Cut the meat into extremely thin slices using a very sharp knife. The thinner the better.
This is a great recipe as-is as an appetizer, or as the meat portion of a meal.
You can dress up this recipe by using it to create "rolls" with really anything you like - olives, cheese, veggies, etc. This makes a great fancy looking appetizer just laying out slices and sprinkling with a bit of parmesan.
Make a side of au jus, and pour over meat to create a roast-beef like meal, with the most tender meat you will ever experience!