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Prepare the Marinade: In a shallow bowl or zip-top bag, combine olive oil, lemon juice, soy sauce, Worcestershire sauce, garlic, salt, black pepper, Italian seasoning, smoked paprika, and red wine vinegar.
Marinate the Steaks: Add the venison steaks to the marinade and toss to coat evenly. Cover and refrigerate for at least 3 hours, or overnight for a deeper flavor.
Bring to Room Temperature: Remove the steaks from the marinade about 30 minutes before cooking. Pat them dry with paper towels to remove excess moisture.
Preheat Grill or Pan: Heat your grill to medium-high (450°F to 500°F) or preheat a cast iron skillet over medium-high heat.
Cook the Steaks: Grill or sear the steaks for about 5 minutes per side, or until the internal temperature reaches 117°F for medium-rare. Adjust the cooking time depending on your preferred level of doneness.
Rest the Steaks: Transfer the cooked steaks to a plate and top with butter, if desired. Let the steaks rest for 10 minutes to allow the juices to redistribute.