Another little known trick to cooking ANY meat, don't put a "cold" steak on a hot surface. Like right out of the fridge cold. Let it sit out for around half an hour to come to around room temp. You will notice the difference doing this with about any cut of meat. And as far as most all venison steak cuts, hot and fast will yield the best results. Low and slow works well for roasts and such but a steak cut needs a lot of heat quick on both sides then let it rest for a few minutes after cooking to reabsorb the juices while it relaxes.