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1
Score the steaks all over with a sharp knife.
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2
Rub each steak, on both sides, with a cut garlic clove.
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3
Press the cracked black peppercorns into one side of each steak.
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4
In a large cast iron skillet (use 2 to get the cooking done more quickly), melt the butter and olive oil.
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5
You may not need to use all the butter and oil mix in each skillet.
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6
Use your judgment.
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7
You want the skillet to be preheated before putting in the venison, it should be hot but not hot enough to burn the butter.
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8
Depending on your stove or cooktop this will typically be near medium-high.
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9
When the mix of oil and butter is very hot, add the steaks.
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10
Fry them on each side, about 3 minutes in all.
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11
Serve them with the cooking butter, which should not have burned, by pouring the butter over the steaks.
