4. Let the steak rest for 10 minutes and then sear it on a cast-iron skillet for no more than 1-minute on each side. Get the skillet as hot as you possibly can.
5. Serve the steak sizzling hot.
This method works so well for wild game because it doesn’t dry out the meat and it cooks the whole steak evenly. Heating the steak in the oven to 125 allows the meat to cook without it starting to brown (Maillard reaction). I’ve done this with whitetail, elk, and buffalo steaks. The steak has turned out just about perfect every time, although I do miss the smokey flavor from the grill. It works exceptionally well on thick backstraps.