If you are skilled enough to have venison in your freezer this time of year, bookmark this page. This Traeger Reverse Seared Venison Sirloin Steak is tender, perfectly smoked, and one of the best ways to prepare venison steaks.
Traeger Reverse Seared Venison Sirloin Steak
Venison steaks are a real treat, and sirloin steaks from deer are among my favorites. This cut comes from the section just behind the loin and just ahead of the leg. It’s not the absolute most tender cut on the animal, but it also isn’t the toughest. Reverse searing is an excellent method for this steak because it gently brings the internal temperature up before a quick, high-heat sear that seals flavor without overcooking.
The photos here show Axis deer sourced from Maui Nui. I haven’t hunted this particular species in a while, so I appreciate having a reliable, high-quality source for venison. Whether you buy ground venison, steaks, roasts, or chops, consistent quality makes a big difference in the final dish. This recommendation is not sponsored; I purchased the meat used for these recipes and am sharing a source I trust.
If you love cooking on a pellet smoker or Traeger-style grill, this recipe highlights how well venison responds to low-and-slow smoking followed by a quick pan sear. The result is a steak that is evenly cooked with a caramelized crust and tender interior.
Find more of my Traeger recipes in the Traeger Recipes collection.
Recipe Shopping List
You likely have most of these basics at home. For exact quantities, see the recipe card below.
- Venison sirloin steaks
- Salt
- Wild game rub (your preferred blend)
- Butter
- Optional: neutral oil for searing, fresh herbs for finishing
Try grilled venison chops for another great venison option.
How To Make This Recipe
Here’s an overview of the process so you know what to expect. Follow the full recipe card below while cooking for exact measurements and times.
- Preheat: Set your smoker or pellet grill to 180°F for the initial smoking stage.
- Season: Season the steaks generously with salt and your favorite wild game rub. A simple mix of salt, pepper, and garlic works too if you prefer minimal seasoning.
- Smoke: Place the steaks in the smoker and cook for 30–50 minutes, or until the internal temperature reaches about 120°F for medium-rare. Cooking time varies by steak thickness.
- Sear: Heat a sauté pan over medium-high heat and melt butter with a splash of oil. Sear the steaks 1–2 minutes per side to develop a browned crust.
- Rest and serve: Let the steaks rest at least 5 minutes, then slice across the grain and serve. Resting keeps juices inside the meat and improves texture.
Discover more Traeger favorites and grilling techniques in my recipe collection.
Recipe FAQ
Yes. Reverse searing works well for many steak cuts and even for thicker pork chops. The low-and-slow stage heats the interior gently, reducing the risk of overcooking and avoiding the gray band that can appear around the edges when using high-heat-only searing.
Store leftover sliced or whole steaks in an airtight container in the refrigerator for up to 2–3 days. Reheat gently to avoid drying the meat—briefly in a low oven or sliced and warmed in a skillet with a little butter.
A classic wild game rub with salt, pepper, garlic, and smoked paprika is always a good choice. There are many commercial blends specifically designed for venison; choose one that matches your flavor preference—savory and peppery blends complement venison’s lean, bold flavor.
Our venison backstrap recipe is another simple and delicious option.
More Great Recipes
- Traeger Venison Rib Chops
- Grilled Venison Striploin
- Traeger T-Bone
- Blackstone Sirloin Cap Steak
- Grilled Tomahawk
- Blackstone Grill Steak
Choose the perfect side dish too!
- Traeger side dishes collection
- Smoked scalloped potatoes
- Grilled zucchini and yellow squash
- One-pot creamy noodles
- Wild rice pilaf
- Funeral potatoes (casserole)
- Instant Pot stick-of-butter rice
- Loaded smoked baked potato
Pin For Later
Reverse Seared Venison Sirloin Steak
Fire up your smoker and prepare for a simple reverse-seared venison sirloin that balances smoky flavor and a buttery sear.
10 minutes
1 hour 5 minutes
1 hour 15 minutes
Ingredients
- 3 venison sirloin steaks
- ½ teaspoon salt (or to taste)
- 1 tablespoon wild game rub
- 4 tablespoons butter
Instructions
- Preheat your smoker or pellet grill to 180°F. Pat steaks dry and season evenly with salt and wild game rub.
- Place steaks on the smoker and cook 30–50 minutes, or until the internal temperature registers about 120°F for medium-rare. Time varies by thickness—use an instant-read thermometer for accuracy.
- Remove steaks from the smoker. Heat a heavy skillet over medium-high heat and melt the butter with a bit of neutral oil to raise the smoke point.
- Sear the steaks 1–2 minutes per side, developing a golden-brown crust. Spoon butter over the steaks as they sear for added flavor.
- Transfer steaks to a cutting board and rest for 5 minutes. Slice against the grain and serve immediately.
Recommended Tools & Products
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- Instant-read thermometer (highly recommended for precise doneness)
- Meat rubs designed for wild game
- Locking kitchen tongs
- Pellet smoker or pellet grill for consistent smoking
- Heavy skillet for finishing (cast iron works great)
Nutrition Information:
Yield: 3
Serving Size: 1
Amount Per Serving (estimate):
Calories: 332
Total Fat: 21g
Saturated Fat: 12g
Trans Fat: 1g
Unsaturated Fat: 7g
Cholesterol: 134mg
Sodium: 538mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 33g
Nutrition data provided here is only an estimate.
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Chef tips: use an instant-read thermometer to hit precise doneness, let steaks come slightly closer to room temperature before smoking if refrigerated, and always slice against the grain for the most tender bites. For variations, try finishing with a pat of herbed butter, a splash of lemon for brightness, or a compound butter with garlic and parsley. Enjoy the rich, lean flavor of venison with simple, high-heat finishing after gentle smoking to keep the meat juicy and flavorful.