Reverse Seared Herb Butter Venison Backstrap

Reverse Seared Garlic Herb Butter Venison Backstrap

Venison steaks are reverse seared on your grill then topped with a homemade compound butter for a rich and delicious finish. 


  • 1.5 pound backstrap from Deer/Elk

  • Salt and black pepper

  • 1 tablespoon olive oil

Herb Butter:

  • 1 stick butter, softened

  • 2 tablespoons chopped herbs (Thyme, Parsley, Rosemary)

  • 2 teaspoons of minced garlic (optional)


  1. Trim any silver skin off of your elk/deer backstrap. Then pat the venison dry using paper towels. Season with salt and pepper all over to taste. Rub the seasonings into the venison with olive oil.

  2. Prepare your grill by adding Chophouse Blend Bear Mountain pellets to your hopper. These will add a bold smoky flavor.  

  3. Preheat the pellet grill to 250 degrees. 

  4. Set the backstrap into the smoker directly onto the grill grate. Cook until the internal temperature reads 120-125°F Check the temperature around the 30-minute mark to make sure you don’t overcook the meat. Once the backstrap reaches temperature, remove from the grill and set onto a plate to rest.

  5. While the venison is in the smoker, mix the garlic and herbs into the softened butter until smooth. Place the mixture onto a sheet of wax paper and roll into a log about 1½ inch in diameter and refrigerate.

  6. Turn the grill up to full or high and let it come to temperature while the steaks rest.

  7. Once the grill has come to temperature, sear the backstrap for 30 seconds to 1 minute per side, depending on how you like your venison prepared. I do not recommend cooking above 130-135 degrees. 

  8. Remove the venison from the grill and top with desired amount of the herb butter to each steak and let them melt over the backstrap.