In a mixing bowl, whisk together 1/4 cup olive oil, 1/4 cup soy sauce, minced garlic, black pepper, onion powder, dried thyme, and salt to make the marinade.

Place the 2 lbs deer steak in a resealable bag or shallow dish, pour the marinade over the meat, seal or cover, and refrigerate for at least 2 hours or up to overnight.

Preheat a grill or grill pan over high heat for about 5 minutes.

Remove the steak from the refrigerator and let it sit at room temperature for 15 minutes before grilling.

Grill the steak for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 130°F.

Use a meat thermometer to check for an internal temperature of 130°F to ensure perfect medium-rare doneness.

Transfer the steak to a plate and let it rest for 5 minutes to allow the juices to redistribute.

Slice the steak against the grain and serve immediately with your favorite sides.