Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

"This was originally for T-bone steaks but it works just as nicely with deer. The rub helps minimize the 'gamey' taste and the butter just makes them delicious."

4 servings

INGREDIENTS
115 g butter, softened
15 ml lime juice
3 g chopped fresh cilantro
25 g steak seasoning
8 g ancho chile powder
4 (1/2 pound) venison steaks

DIRECTIONS:
1. Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
2. Prepare a grill for medium-high heat.
3. Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
4. Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.