Sliced down our venison flank from Broadleaf is perfect for fajitas, tacos, and so much more! Flank steak does exceptionally well with bold flavors and absorbs rubs and marinades like no other. Try our truly spectacular Cervena flank steak and all our other delightful game options today for a fantastic taste of the wild.įlank steak is characterized by its coarse grain and signature ‘chew.’ Marinating, cooking to medium-rare, and slicing it against the grain, all help to tenderize this tougher cut and render it one of our favorites! Best when quickly seared, broiled, or grilled, it’s quick to cook and portions out into a surprising number of servings, making it perfect for catering large parties and events. These two juices work because they contain tannins (just like red wine), which act as palate cleansers and cut through the heavy meat. In fact, there are a handful of non-alcoholic drinks that work equally as well with steak. From pasture to plate, every aspect of our New Zealand raised deer, from the way they are raised and what they eat to how they’re processed and shipped, combine to make them a global luxury game meat. You can definitely enjoy a steak without pairing it with alcohol. Thanks to a strict set of criteria, Cervena has gained a reputation for excellence unmatched by other venison available on the market. Sourced from arguably the finest venison in the world, our Cervena venison is farmed and raised on New Zealand’s verdant countryside. They will cook faster but still benefit from greater control over the temperature.Ī thicker cut like Filet Mignon, or Chateaubriand still works on the flat top griddle grill, but those steaks do benefit from a slightly longer lower cook temp after the initial sear where you can enclose the surface easily.Bar far the most flavorful cut of venison available, flank steaks are a relatively small, thin cut.

Next, a cut like a New York Strip, T-bone, or grilled flank steak, while it is typically thinner, also has good marbling. (This is the steak featured heavily in this post.) It was epic, and worth EVERY SINGLE PENNY. You HAVE to check out this Blackstone Manhattan NY Filet that we got from Snake River Farms too. At the same time, the temp can be controlled easily so it doesn’t overcook. The flat-top griddle helps evenly cook the steak and melt the fat conveniently into the cut of meat. I like the medium to thicker cuts, especially for a few reasons.įirst, the thicker steak cuts, like Cowboy Ribeyes 1-2 inches thick, and have a lot of marbled fat. What are the best cuts of steak for grilling?Īny cut works for flat top griddle steaks, but I prefer some over others. The more firm it is and the less moisture comes out when you press, the more well done it is. You can actually feel how cooked a typical steak of about ¾ inch thick is by pressing down on it. With a meat thermometer, you can actually train yourself to know when a steak is done just by touch. More great BEEF recipes here! How do you tell when your steak is done? The meat is still going to keep cooking for this time as well so take that into account for cooking times. Remember to let your steaks rest after they come off the grill for about 5 minutes to let the moisture redisburse. Always cook according to the internal temperature of your meat. With steak, like most other meats, you should never cook according to the clock. For the most part and for most steaks, you just get the grill to a nice high temp, between 450 and 500 degrees, and when you throw the seasoned steaks on and let them sear and develop that nice signature crust that everyone loves. With a Blackstone flat top grill, cooking a steak is simple.

Venison tomahawk steak