The Best Way to Pan-Fry Venison Steaks
Venison is naturally lean, rich in flavour, and quick to cook—making it a fantastic choice for fast, delicious meals. But because venison has far less fat than beef, it requires a slightly different approach to avoid overcooking. Frying it in a pan is one of the easiest and most reliable ways to bring out its best texture and taste.
For tender, juicy venison steaks, the key is high heat, a quality frying pan, and short cooking times. Most venison steaks only need 2–3 minutes per side depending on thickness. This keeps the meat pink in the centre and prevents it from drying out.
How Long to Fry Venison Steaks?
| Steak Thickness | Cooking Time |
|---|---|
| 1.5 cm (thin) | 1.5–2 mins per side |
| 2–2.5 cm (medium) | 2–3 mins per side |
| 3 cm+ (thick) | 3–4 mins per side |
Venison is best served medium-rare to medium. Cooking beyond that can make it tougher.
Step-by-Step: How to Pan-Fry Venison Steaks
- 1. Bring steaks to room temperature: Rest them out of the fridge for 10–15 minutes.
- 2. Preheat your frying pan: Use medium-high heat for 1–2 minutes.
- 3. Add oil or butter: Choose oil with a high smoke point—olive oil, canola oil, or clarified butter.
- 4. Season generously: Salt, pepper, rosemary, and garlic pair beautifully with venison.
- 5. Sear the first side: Place the steak in the hot pan and leave it untouched for 2–3 minutes.
- 6. Flip and cook the other side: Cook for another 2–3 minutes depending on thickness.
- 7. Add aromatics (optional): A knob of butter, crushed garlic, or thyme can be added during the last minute.
- 8. Rest before slicing: Let the steak rest for 3–5 minutes to keep juices inside.
Internal Temperatures for Perfect Venison
- Rare: 50–52°C
- Medium-Rare (recommended): 54–57°C
- Medium: 58–60°C
Using a thermometer helps avoid overcooking—especially for lean meats like venison.
Tips for the Best Pan-Fried Venison
- Don’t overcrowd the pan—cook in batches if needed.
- Use a heavy-bottom frying pan for even heat distribution.
- Dry the steak thoroughly before seasoning to achieve a good sear.
- Add butter toward the end for extra richness and browning.
- Always rest the meat before serving.
Choosing the Right Frying Pan for Venison
Because venison sears best at high heat, it’s important to choose a pan that handles high temperatures and distributes heat evenly. At The Living Styles, we stock premium frying pans from some of the best cookware brands.
- Scanpan – Known for high-performance non-stick suitable for searing without sticking.
- Pyrolux – A great value option that heats quickly and evenly.
- Valira – Spanish-made pans designed for fast, high-heat cooking.
- Chasseur – Cast-iron pans perfect for strong searing and deep flavour.
- Flonal – Lightweight Italian pans with excellent non-stick surfaces.
Explore our full frying pan collection here: Shop Frying Pans Online in New Zealand
Whether you’re cooking venison, steak, chicken, or everyday meals, these top brands offer durable, reliable heat performance to help you cook with confidence. We offer fast shipping across New Zealand and free delivery for orders over $150.
