Easy Seared Antelope Steak with Compound Butter
What is compound butter? It’s simply softened butter blended with flavorful add-ins of your choice. For this recipe, I mixed unsalted butter with creamy Cambozola blue cheese and fresh garden chives, mashing everything together with a fork. The butter is then rolled into a parchment-wrapped log, tied at the ends, and chilled until firm.
Compound butter and seared antelope steak are truly a match made in heaven. I lightly seasoned antelope backstrap steaks with salt and pepper, then seared them in a HOT cast-iron skillet with a few dabs of butter. Antelope is very lean, so when you think it needs just a few more seconds, it’s usually time to pull it off the heat and let it rest.
Slice, plate, and finish the seared antelope steaks with a generous pat of blue cheese and chive compound butter. Want even more buttery goodness on your plate? Serve alongside creamy mashed potatoes and steamed asparagus for the perfect organic wild game dinner.
Easy Seared Antelope Steak with Compound Butter
Make the Compound Butter
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In a small bowl, combine softened butter, blue cheese, and chopped chives.
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Mash together with a fork until fully blended.
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Transfer the butter mixture onto a sheet of parchment paper and shape into a log.
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Roll tightly, twist the ends to seal, and refrigerate until firm, about 30 minutes.
Get Creative with Compound Butter
One of the best parts about compound butter is how easy it is to customize. Don’t be afraid to get creative and experiment with different flavor combinations to complement wild game.
Try a smoky chipotle compound butter for a subtle kick of heat, or keep it classic with a garlic and herb butter made with fresh parsley, thyme, or rosemary. Citrus zest, roasted garlic, or even a touch of honey can completely change the flavor profile, making this a versatile finishing touch you can adapt to any cut of wild game.
Pat antelope steaks dry with paper towels. Season both sides generously with salt and pepper.
Heat a cast-iron skillet over high heat until very hot.
Add butter to the skillet and allow it to melt and foam.
Sear antelope steaks for 2–3 minutes per side, just until a deep crust forms. (Tip: Antelope is very lean—when you think it needs a few more seconds, it’s usually time to pull it.)
Remove steaks from the skillet and let rest for 5 minutes.
Slice the antelope steaks, plate, and top with a generous pat of blue cheese and chive compound butter. Serve immediately.
Use Other Cuts of Antelope for my Seared Antelope Steak Recipe
Antelope backstrap is ideal for this recipe, but other cuts work as well. Sliced top round or bottom round are excellent alternatives. You can sear a larger cut whole and slice it after resting, or pre-slice the meat into 1-inch steaks and sear individually—it’s entirely up to your preference. Cooking times will vary depending on thickness, so if you’re ever unsure, use a meat thermometer to avoid overcooking this lean wild game.
Wild Game Steak Temperature Guide
- Rare: 120–125°F (cool red center)
- Medium-Rare: 130–135°F (warm red center – recommended)
- Medium: 140–145°F (warm pink center)
- Medium-Well: 150°F+ (not recommended for lean wild game)
Use a Meat Thermometer if You are Unsure When the Seared Antelope Steak is Done
Because antelope and other wild game meats are very lean, they can overcook quickly. A meat thermometer is the most reliable way to ensure tender, juicy results every time. Insert the thermometer into the thickest part of the steak and remove the meat from the heat 5 degrees before your target temperature, as it will continue to rise while resting. This simple step takes the guesswork out of cooking wild game and helps prevent dryness.
Try More Flavor-Packed Wild Antelope Steak Recipes
If you enjoyed this antelope recipe, don’t stop here. Antelope is incredibly versatile when cooked properly, and these recipes highlight different cuts and techniques that keep the meat tender, mild, and full of flavor. Whether you’re craving something crispy, saucy, or quick-seared, these dishes are reader favorites.
Easy Antelope Backstrap with Gremolata
A simple, elegant dish that lets antelope backstrap shine. Lightly seared and finished with a fresh gremolata of parsley, garlic, and lemon zest, this recipe is perfect for showcasing the natural flavor of antelope without overpowering it.
Antelope Schnitzel Recipe
Thinly pounded antelope cutlets breaded and pan-fried until golden and crispy. This schnitzel is tender on the inside, crunchy on the outside, and ideal for introducing wild game to skeptical eaters.
Antelope Marsala Recipe – Tender Top Round Steaks
A classic Marsala sauce made with mushrooms and wine turns lean antelope top round into a fork-tender, comforting meal. This recipe proves tougher cuts can be transformed with the right technique.
Antelope Scaloppine Recipe
Thin slices of antelope cooked quickly in a flavorful pan sauce for a fast, restaurant-style dinner. It’s a go-to recipe when you want something impressive but easy enough for a weeknight.
These recipes are great next steps if you’re building confidence cooking antelope and other wild game cuts.
Ingredients
Blue Cheese & Chive Compound Butter
- 1/2 cup unsalted butter, softened
- 2-3 tbsp Cambozola or blue cheese, crumbled
- 1-2 tbsp fresh chives, finely chopped
Antelope Steak
- 1 (10 to 12-inch) antelope backstrap, cut into thirds
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2-3 tbsp unsalted butter
Instructions
Make the Compound Butter
- In a small bowl, combine softened butter, blue cheese, and chopped chives.
- Mash together with a fork until fully blended.
- Transfer the butter mixture onto a sheet of parchment paper and shape into a log.
- Roll tightly, twist the ends to seal, and refrigerate until firm, about 30 minutes.
Sear the Antelope Steaks
- Pat antelope steaks dry with paper towels. Season both sides generously with salt and pepper.
- Heat a cast-iron skillet over high heat until very hot.
- Add butter to the skillet and allow it to melt and foam.
- Sear antelope steaks for 2–3 minutes per side, just until a deep crust forms. (Tip: Antelope is very lean—when you think it needs a few more seconds, it’s usually time to pull it.)
- Remove steaks from the skillet and let rest for 5 minutes.
- Slice the antelope steaks, plate, and top with a generous pat of blue cheese and chive compound butter. Serve immediately.
Notes
- Do not overcook antelope. Medium-rare to medium yields the most tender results.
- This compound butter also pairs beautifully with elk, venison, or bison steaks.
- For extra richness, spoon the melted butter from the skillet over the sliced meat.
Love my Seared Antelope Steak Recipe? You’ll Love What’s Inside the Wild Game Cuisine Cookbook
If this recipe hit the spot, you’ll feel right at home with the recipes inside my Wild Game Cuisine Cookbook. It’s packed with approachable, flavor-forward wild game recipes using cuts like venison, elk, antelope, duck, goose, and more—each designed to be practical for home cooks and respectful of the meat. From quick weeknight dinners to impressive meals for guests, every recipe focuses on simple techniques, clear temperatures, and bold flavors that let wild game shine. If you enjoy cooking from the field to the table, this cookbook was made for you.
