1 lb. venison steaks or chops (the thicker they are, the longer they take to cook)
1–2 tsp. sea salt (flakey sea salt is great to finish with if you have it)
1 Tbsp. olive oil
1/2 tsp. black pepper
Preheat your pellet grill to 450F or as high as it goes.
While the grill heats, remove the defrosted steaks from the fridge and set them on a paper towel lined plate. Season them liberally on each side with salt and let them rest on the paper towel to absorb moisture while they come closer to room temp. This ensures more even cooking.
Place the steaks directly on the grill when it is heated. Grill for 3-5 minutes per side, this will depend on the thickness of your steak so keep a watchful eye. Flip and pull them when they reach an internal temp of 115-120F. You don’t want to cook this past medium rare.
Rest the steaks for 10 minutes (no you can’t skip this). I like to slice them against the grain and then top them with flakey salt, pepper and a squeeze of lemon juice.