The Steak Strip
Cook Time & Temps
1-2 min per side over medium-high heat
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The perfect size for a speedy dish! Hand-cut from the shoulder, these pre-cut slices are an easy and delicious way to incorporate venison into just about any dish - think stir-fries packed with veggies, classic fajitas, or served over salad greens - all ready in minutes. No need for knife skills here. Just open up the pack and season as desired before sizzling it hot and fast in a skillet.
Serving size: 1 pack serves 2-3.
Choosing your fat - Cook with a good amount of fat to add moisture; choose oil or fat with a high smoking point necessary for a good sear - ghee butter or rendered fats like lard or tallow, and avocado oil.
Preferred seasonings - Keep it simple with salt and pepper or consider your favorite flavor-blending options—try taco seasoning, steak seasoning mix, or an Italian herb blend. For a quick stir-fry, opt for marinating the steak strips in a teriyaki sauce before cooking them.
On the stovetop, using a smoking hot cast-iron pan or wok is the best way to ensure you get a perfectly tender bite every time. Just make sure to keep an eye on your strips - this cut cooks up lightning fast!
- Pat each piece of meat completely dry and season with salt and pepper or preferred seasoning.
- Start by pre-heating a large pan, preferably a cast-iron or wok, over medium-high heat for 3-5 minutes.
- When the pan is hot, add enough oil/fat to lightly coat the bottom of the pan.
- As soon as the oil is ripping hot, place the strips in a single layer, and sear undisturbed for about 1-2 minutes and then flip each piece and sear for about 30 seconds to 1 minute- for a TOTAL cooking time of about 3-5 minutes.
- Immediately remove them from the pan and serve on their own or add them into your desired dish..
- When adding the meat into a stir-fry, stroganoffs, or any other dish, make sure to only toss it back in the pan with other ingredients right before the dish is finished cooking- this will prevent the meat from overcooking and losing its tenderness.
Because this cut cooks up within minutes, the best way to determine if they're ready is by pressing lightly on the meat with your finger- Aim for a texture that is slightly springy but not too firm- that's when you know to take them off the heat. If you're still in doubt, you can always cut into a piece to check if it's cooked according to your liking.
Consider using a simple technique of lightly pounding the pieces of steak, followed by a velveting technique. The velveting process starts with a cornstarch- based slurry: For 1lb of meat, combine 1 tbsp cornstarch, 2 tbsp shoyu, 1 tbsp sesame oil (or any neutral oil). Mix well and refrigerate for at least 30 minutes. This creates an even protective coating that browns meat more evenly, helps lock in its juices, and also allows for better overall sauce adhesion. For added flavor, additional ingredients can be added to the mixture such as freshly grated garlic, ginger, sauces, etc.
Some key things to keep in mind for a proper SEAR:
- Pat each steak strip piece dry- this helps keep it from steaming instead of searing.
- Make sure the pan is hot- add the meat when the oil starts to shimmer and smoke just slightly.
- Avoid overcrowding the pan and leave a few inches of space between the pieces of meat- if necessary, cook meat in smaller batches. This also ensures even cooking and prevents crowded meat from steaming instead of searing.
- Once you put the meat in a pan, let it be. The steak strips need a minute or two of uninterrupted contact to sear properly — it will actually stick to the bottom of the pan at first and then release naturally when seared.