Venison

What's the best way to improve taste by spicing up venison steaks (in a healthy way) without adding salt?

To get a tasty (medium cooked) venison steak, do you think it is best to cook the steak 'hot & fast' or 'slow at a low temperature?' I am referring to steak cooked in a pan on the stove top.

Hot and fast. Keep it rare or med Rare. Taste goes away with toughness. Imo. Slow and low and long for pull apart roasts

x2

What about tenderizers? In my effort to maximize tenderness, I'm pondering looking to see if there's some sort of meat tenderizer spice/additive on the market

You can sprinkle tenderizer on steaks and let them marinate for a bit before cooking. My dad does this. I am not a huge fan of the texture but it still needs to be seared but rare. I have been leaving my venison in larger chunks when processing and I cook them whole and cut the steaks after cooking and resting. Really easy to get internal temp of 120. Perfect every time. Salt and pepper is all I use on my steaks. If I were watching sodium intake, I’d just use less salt and more pepper…