Grilled Venison Steaks
Steak frites is the classic pairing of steak (in this case, venison) and fries (in this case, fingerling potatoes). (Photo: Kirk Warner)

Grilled Venison Steak Frites

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Kirk Warner
Elias Cairo

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Steak frites is a classic pairing of steak (in this case, venison backstrap) and fries (in this case, duck fat-roasted fingerling potatoes). The recipe calls for either duck fat or butter, but chef Elias Cairo recommends using duck fat because it’s packed with flavor. The venison steaks cook quickly because they’re so lean, but even so, don’t be afraid to get them really close to the flame for awesome char.

Find venison loin here.

Grilled Venison Steaks
(Photo: Kirk Warner)


  • ¼ cup duck fat or unsalted butter
  • 1 lb. fingerling potatoes, halved lengthwise and cooked to al dente
  • 1 Tbsp. rosemary, plucked from stem and rough chopped
  • 1 Tbsp. parsley, rough chopped
  • 1½–2 lb. venison loin
  • Kosher salt to taste
  • Fresh cracked black pepper to taste


Serves: 2-4

Prep: 40 minutes

1. Preheat a wood fire grill or safely contained fire pit with an aromatic hardwood like cherry or apple.

2. Heat a cast-iron pan directly over the hot embers. Add duck fat or butter directly to the hot pan. Carefully place cooked potatoes cut-side down into the fat. Season with salt, and crisp to golden brown. Once browned and crispy, sprinkle with rough chopped herbs and toss to coat.

3. While the potatoes cook, cut the venison loin in half widthwise to create 2 pieces, each approximately 6 inches in length. Season liberally with salt and grill on a grate over open flame for about 4 minutes, turning to grill for another 4-5 minutes. Remove from heat. No need to rest, enjoy while the steaks are hot and smokey. Slice against the grain into ¼-inch thick slices. Plate with the crispy fingerlings and drizzle with any extra herby fat from the pan.