Ingredients
4 x 250 g venison steaks
SIDS SALT & PEPPER
SIDS CRAZY SALT
SMOKED CHERRY SAGE BUTTER:--
8 tbsp butter
4 cloves garlic, minced
1 tbsp fresh sage, minced
⅛ cup dried cherries, chopped
1 tsp SIDS SALT & PEPPER
Directions
Preheat the smoker to 105°C.
In a heat-proof shallow pan, place the butter, garlic, sage, cherries and SIDS SALT & PEPPER.
Season the steaks on all sides with a sprinkle of SIDS CRAZY SALT. Place the steaks and the cherry sage butter in the grill for about 1½ hours, depending on the thickness of the steaks. The goal is to smoke the steaks to about 50°C internal temperature for a medium-rare steak.
When the steaks are almost done, preheat a cast iron frypan to extremely high heat. Dip the steaks in the butter mixture - Don't get any pieces of garlic or cherries, just a thin coating of the smoked butter.
Place the steaks on the grill grates and sear for 2-3 minutes per side.
Let the steaks rest for 10 minutes before slicing and serving. Top each steak with a spoonful of the warm smoked cherry sage butter and enjoy.
