Step 1

Up to 24 hours ahead, pat the tenderloin dry with paper towel and season liberally on all sides with 4 teaspoons of venison dry rub.

Step 2

Leave the tenderloin uncovered and place in the fridge overnight.

Step 3

An hour before cooking, remove the tenderloin from the fridge. (It is important to allow any meat you’re cooking to warm slightly before cooking to avoid it becoming tough.)

Step 4

While the meat comes up in temperature, preheat your pellet grill to 500 degrees or preheat a gas/charcoal grill to high heat.

Step 5

Add the tenderloin to the preheated grill. Close the lid and cook for 2 – 3 minutes before flipping and cooking for another 2 – 3 minutes for medium rare.

Step 6

Remove the steak from the grill and immediately top with 2 tablespoons of butter and tent with foil. Allow steak to rest for 5 minutes before slicing and serving with a sprinkle of flaky sea salt, fresh rosemary, and fresh thyme.