If you are
lucky skilled enough to have venison in your freezer this time of year, you’re going to want to bookmark this page! Our Traeger Reverse Seared Venison Sirloin Steak is tender, perfectly smoked, and is one of my favorite ways to cook venison steaks.
Traeger Reverse Seared Venison Sirloin Steak
Venison steaks are pretty special to have around, and venison sirloin steaks are some of my favorite.
This cut is taken from the the section of the deer behind the loin but right in front of the leg. It isn’t the most tender steak on the deer, but it isn’t the toughest either. Reverse searing the steak is a perfect way to cook it to ensure that it isn’t overcooked.
Pictured here you see Axis deer from Maui Nui. We’re planning a hunt for this next season, but it has been a long while since anyone in my family has gotten out there, so I’m really thankful there is a high quality source for venison available to consumers. They have a wait list, but it is worth getting on it! Axis deer is incredible!
I’m on a mission to try every cut I can from them, and we’re well on our way too. Whether it is ground venison, steaks, roasts, chops, or whatever else you can cook up, they have it. This post isn’t sponsored, and I purchased all of the product I’m using for these recipes. This is just an honest, uncompensated recommendation because I want to share a great source I found for wild game, even for the non-hunters out there.
Traeger Venison Sirloin Steak shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- venison sirloin steaks
- Wild Game Rub
How to make Reverse Seared Venison Steaks
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
We’re smoking in the first stage, so 180° is the target temp.
Season your steaks liberally with salt and your favorite wild game rub. I love the Traeger version and the Spiceology Wild Game rub I linked in the recipe card.
Smoke the seasoned steaks for 30-50 minutes, or until they reach an internal temperature of 120°F.
Melt some butter in a saute pan over medium-high heat. Put the smoked venison steaks in and sear each side for 1-2 minutes.
Rest and Enjoy
Let the steaks rest for a few minutes before slicing and eating.
Venison Sirloin Steak FAQ
Can you use this method for other cuts of venison?
You sure can! Reverse searing is a great method for many cuts of steak, venison, and even pork chops. It helps keep the meat from overcooking, and you don’t get that gross grey layer around the edges of the meat like you can when pan searing.
How do you store the leftovers?
Store any leftovers in an airtight container in the fridge for 2-3 days, max.
What are some other great rubs to use on wild game?
We love the Wild Game Rub linked in the recipe card, but there are some other really great options too. One in particular that is amazing for venison is this Hatchet Jack Rub from MeatEater. Steve Rinella is the king of wild game, and his entire rub line is really a necessary staple if you are a hunter or have hunters in your life.
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1 hour 5 minutes
1 hour 15 minutes
- 3 venison sirloin steaks
- 1/2 teaspoon salt
- 1 tablespoon Wild Game Rub
- 4 tablespoons butter
- Preheat your smoker to 180°. Season the venison steaks with the salt and wild game rub.
- Let the steaks smoke for 30-50 minutes, until they reach an internal temperature of 120°.
- Remove from the smoker and melt the butter in a saute pan on the stove that’s been preheated over medium-high heat.
- Put the steaks into the pan and let sear on both sides for 1-2 minutes per side.
- Let rest for 5 minutes and slice against the grain before serving.
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Amount Per Serving:
Calories: 332Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 134mgSodium: 538mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 33g
Nutrition data provided here is only an estimate.