Reindeer steaks are a good, low-fat source of protein as well iron, niacin and riboflavin. Their lack of fat, however, means that if you cook them like beef steaks, the result will most likely be disappointing at best. To ensure your reindeer steaks cook up tasty and tender, refer instead to cooking methods appropriate for lean game meat such as venison or bison steaks. Grilling or pan-frying reindeer steaks affords you a better opportunity to control and monitor the steaks as they cook, making both good ways to cook reindeer steaks.
Grilling Reindeer Steaks
Rub each reindeer steaks with a mixture of 1/4 tsp. each of black pepper and thyme. This combination will add flavor without overpowering the natural taste of the meat. Season the meat up to 24 hours before grilling and store it in a plastic food bag in your refrigerator until 30 minutes before you plan to start grilling.
Spray your clean grill rack with vegetable oil spray to keep the steaks from sticking during grilling. Heat your grill to medium-high heat.
Arrange the reindeer steaks on your grill directly over hot coals or a gas grill burner, using tongs when transferring the steaks to avoid piercing the meat.
Grill the steaks about 5 to 6 minutes on each side, until a meat thermometer indicates the meat has reached a temperature of 130 to 140 degrees F. Keep your reindeer steak from becoming dry by never cooking it beyond a medium level of doneness.
Pan-Frying Reindeer Steaks
Sprinkle the steaks with 1/4 tsp. of black pepper and baste both sides of each reindeer steak with 1/4 to 1/2 tsp. of olive oil.
Heat a dry, heavy skillet, such as a cast-iron or stainless skillet, over medium-high heat on your stove top for 2 to 3 minutes.
Add the steaks with tongs and brown them on both sides for about 3 minutes per side.
Reduce the burner heat to medium and continue pan-frying the steaks for another 4 to 6 minutes per side, until a meat thermometer indicates the meat has reached 130 to 140 degrees F, or medium-rare to medium doneness. Keep your reindeer steak from becoming dry by never cooking it beyond a medium level of doneness.
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Based in Green Bay, Wisc., Jackie Lohrey has been writing professionally since 2009. In addition to writing web content and training manuals for small business clients and nonprofit organizations, including ERA Realtors and the Bay Area Humane Society, Lohrey also works as a finance data analyst for a global business outsourcing company.