Let’s try something new; we’re going to do a deer blade steak with oriental flavoring. We’re serving it with a classic risotto here, but you could also slice the meat and make a fresh steak sandwich with it if you like.
- 25 oz fallow deer blade steak
- 0.5 tsp salt
- 0.5 lemon (zest + juice)
- 1 tbsp ground coriander
- Rinse the steak clean under cold water, and pat dry with a paper towel. Trim any fat or membranes with a sharp knife.
- Apply a dry brine by rubbing the steak with a mix of salt, zest and coriander at least 2 hours before the cook.
- Place the meat in a plastic bag and add the lemon juice. Squeeze out air, seal the bag and place it in the fridge until it’s time to cook it.
- Turn your oven on, set it to 110° C / 225° F, as we will cook the steak using indirect heat. Place the steak in an oven pan and stick the thermometer probe in the thickest part.
- Cook it until the internal temperature is 50° C / 122° F. Take it out of the oven and let it rest for 10 minutes.
- Now it’s time to sear. Make sure the meat surface is relatively dry, you get a lot better charring that way. Pat it dry with a paper towel if needed.
- Put a frying pan (cast iron if available) on the stove, set it to high heat. Add a dash of oil or butter, and add the steak when it is hot n’ ready.
- Give it a nice sear on each side, flip often, and check the temperature. It’s done when it reaches 60° C / 140° F. Again, remove the steak from the stove and let it rest a while before serving. Get a really sharp knife and cut thick slices, it makes for a nice presentation.