Seared Antelope Steak with Blue Cheese & Chive Compound Butter
Tender, pan-seared antelope backstrap finished with a rich blue cheese and chive compound butter. This easy wild game steak recipe highlights the natural flavor of antelope while adding a luxurious, steakhouse-style finish.
Servings: 4
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.