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once you've had fresh venison steaks (preferably filets of the backstrap or a tenderloin cut) then beef will never thrill you the same again. sure, I still like a good beef steak, but to me, only venison can be served without a steak sauce of some kind. after venison, beef just seems too bland without a sauce.
butter and garlic powder are the only things I use on my venison steaks.
on beef steaks, I dust with garlic powder before grilling. Then I use a small amount of A1 mixed with a dash of ketchup. cooked medium rare (just slightly pink in the center). lately I have been using Mrs Dash too.
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He's the best, of course, of all the worst.
Some wrong been done, he done it first. -fz
I jus' want ta thank you...falettinme...be mice elf...agin...
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