Heat the cast iron pan

• Place a cast iron skillet over high heat and let it get very hot.
• Add a little oil so the surface is well coated.

Sear the venison steaks

• Season the steaks generously with salt and black pepper.
• Lay the steaks in the hot pan and sear without moving them until a deep crust forms.
• Flip and sear the other side.

Baste with butter, garlic and thyme

• Lower the heat, add the butter, smashed garlic cloves and thyme sprigs.
• Tilt the pan and spoon the foaming butter over the steaks repeatedly to increase the flavor.

Rest the steaks

• For a medium rare steak, take it out of the pan and let it rest so the juices redistribute.
• Slice against the grain and serve.