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Sear in the Rear Venison Steaks & Savory Steakhouse Rub

When the reverse sear method is done correctly, a slice of venison steak will be red or pink from edge to edge, with no gray band of overcooked meat around the outside.

Sear in the Rear Venison Steaks & Savory Steakhouse Rub

A reverse-seared venison steak is a beautiful thing. (Photo courtesy of David Draper)

Since the very first caveman roasted a slab of mammoth meat over a roaring fire, we’ve been grilling our wild-game steaks essentially the same way. And for thousands of years, that method has worked just fine. But man is a tinkerer by trade and rather than leaving well enough alone, he’s come up with a better way to cook a steak called the reverse sear method.

The problem, if you can call it that, with the standard grilling method is cooking the meat from the outside in over a hot fire. This results in an overcooked, gray layer on the outer edge by the time the interior of the steak reaches the desired temperature (around 130° - 135° if...

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