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.

Serves: 2

Ingredients

ImperialMetric
25 oz (fallow) deer blade steak
0.5 tsp salt
lemon zest from half a lemon
2 tbsp freshly squeezed lemon juice
1 tbsp ground coriander
700 grams (fallow) deer blade steak
0.5 tsp salt
lemon zest from half a lemon
2 tbsp freshly squeezed lemon juice
1 tbsp ground coriander

Instructions

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.

The raw blade steak, before trimming.

The raw blade steak, before trimming.

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 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 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.

The blade steak, cooked indirect

The blade steak, cooked indirect.

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 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.