I know everyone has their favorite deer recipe and how to prepare loins/steaks. It is hard to beat anything wrapped in bacon.

Over the past couple weeks my kids have been begging for me to fix our deer like this. I must agree with them it is pretty dang good.

Thought I would share it. It takes just a few minutes to fix.

1. About an hour before you plan on eating, pull the deer steak from the fridge and let it rest on the counter until it comes up to room temperature.

2. Place a 10-inch cast-iron skillet in the oven and set the temperature to 450°.

3. Using a paper towel, blot any surface moisture and blood off steak. Rub both sides with canola or vegetable oil. Sprinkle heavily with salt and cracked pepper, pressing the seasonings into the meat with your hand. (We add some creole seasoning as well)

4. When the oven comes up to temperature, carefully remove the hot pan to a stovetop burner set to medium-high.

5. Place the steak in the pan and sear one side quickly, no more than 30 seconds. Flip the steak and transfer the pan back into the oven. Cook about two minutes per side for medium rare, but no longer than 3 minutes per side.

6. Remove the pan from the oven and transfer the steak to a plate. Let the meat rest for about five minutes before slicing. Use this time to deglaze the pan with a little red wine or stock to make a quick, easy pan sauce.

Great method, Bean! I've done the same for beef steaks during the colder months.

I basically cook thick deer steaks the same way except I use the stove top. I have a full set of Griswald heavy cast iron pans and they sear steaks very good. Crank up the burner on high until the pans smoking hot, 2-3 minutes on each side and maybe 30 seconds back on the first side, let them rest 5 mins and the steaks are between rare and medium rare, just how i like them. h.h.

What does your full set of Griswold's consist of HH?? I'm looking for a #12 to compliment my collection.

And I use what I have almost daily.

Ive got all the pans up to #12, several dutch ovens, soup kettle, fish cooker, griddle...etc. I use my daily too. A lot of it came from my grandmother. I dont have the lid for the #12 but some i bump into one. h.h.

PS, The #12 makes a great pan pizza!

I just got a #12 with no ID....Not a Griswold...but it is seasoned well and works. Good collection you have for sure!!