Season the venison. Trim away any silver skin. Lightly coat the venison with olive oil and Worcestershire sauce, then season generously on all sides with Steak & Beef Rub. Let it sit at room temperature for about 30 minutes.

Get the grill hot. Preheat your grill or cast-iron skillet to high heat, about 450–500°F.

Sear. Cook the venison for approximately 3–4 minutes per side, turning as needed to develop a good crust. Because venison is so lean, temperature matters more than cooking time. For the best texture, pull it around 125–130°F for medium-rare or 135°F for medium.

Butter baste. During the final couple of minutes, add the butter, garlic and rosemary or thyme. Spoon the melted herb butter over the venison as it finishes cooking.

Rest and slice. Remove from the heat and rest for 8–10 minutes before slicing across the grain.

Season the venison. Trim away any silver skin. Lightly coat the venison with olive oil and Worcestershire sauce, then season generously on all sides with Steak & Beef Rub. Let it sit at room temperature for about 30 minutes.

Get the grill hot. Preheat your grill or cast-iron skillet to high heat, about 450–500°F.

Sear. Cook the venison for approximately 3–4 minutes per side, turning as needed to develop a good crust. Because venison is so lean, temperature matters more than cooking time. For the best texture, pull it around 125–130°F for medium-rare or 135°F for medium.

Butter baste. During the final couple of minutes, add the butter, garlic and rosemary or thyme. Spoon the melted herb butter over the venison as it finishes cooking.

Rest and slice. Remove from the heat and rest for 8–10 minutes before slicing across the grain.