Big Bucks at Crooked Cut ‘25

Season 19Season 25
Written By RJ Cianciarulo

Season ‘25 | Episode 12

RJ and Ralph Cianciarulo kick off the whitetail season with Jake Smith at Crooked Cut Outfitters in Oklahoma, hunting for big whitetial with their Hoyts!

Keep up with us on social media!

@RalphandVicki | @RJandAubrey

Outfitter Information

Crooked Cut Whitetails

Jake Smith

Phone: (312)505-0423

Email: CrookedCutOutfitters@gmail.com

Website: www.CrookedCutOutfitters.com

  • Location: Oklahoma

    Species (Harvested): Whitetail Deer

    Sex: Male (Buck)

    Average Size (Mature)

    • Buck Weight: 150-200+ lbs

    • Doe Weight: 100+ lbs

    Behavior by Season

    • Pre-Rut: Late October | Bucks increase daylight activity, checking scrapes

    • Peak-Rut: Early to Mid-November | Rattling and calling tend to work well during peak rut in open country and timber edges.

    • Post-Rut: Late November - Early December | Cautios Mature bucks can still be moving

    Trail Camera Timing

    • Velvet Bucks: July-August

    • Patternable Feeding: Early September to October

    • Scrape Activity: Late October

    • All-Day Movement: November (Depending on weather)

    • Late-Season Food Sources: December through January

    Quick Hunt Tips

    • Don’t overlook windy days, Oklahoma bucks still move in thick cover

    • Hunt transitions between timber and ag fields in the evening

    • Scrape lines and terrain funnels = high-percentage archery setups!

    • Rifle pressure can be high in areas, plan for weekday sits or backcountry pushes if so.

Recipe

Garlic Butter Whitetail Deer Steaks

Pan-Seared, Juicy, Fast, and Wildly Good!

Prep: 10 Minutes | Cook: 8-10 Minutes | Rest Time: 5 Minutes | Total Time: ~20 Minutes

Servings: 2-4 People

Ingredients:

  • 1-1.5 lbs Whitetail Deer Steaks (Backstrap or Tenderloin Preferred)

  • Salt & Black Pepper

  • 1 tsp Garlic Powder

  • 2 tbsp Olive Oil or Beef Tallow

  • 3 tbsp Unsalted Butter

  • 3 Garlic Cloves, Smashed

  • Optional: A few sprigs of fresh thyme or parsley

  • Optional: Lemon wedge or dash of Qorcestershire sauce at the end

Directions:

1. Season the Steaks

  • Pat steaks dry with paper towel

  • Season both sides generously with salt, pepper, and garlic powder

  • Let sit at room temp white the pan heats

2. Sear Hot & Fast

  • Heat a cast iron skillet over medium-high until it just starts to smoke

  • Add oil or tallow

  • Lay in steaks and don’t move them for 2-3 minutes to develop a crust. Flip and repeat

3. Butter Baste

  • Drop in butter, smashed garlic, and optional herbs

  • Tilt the pan and spoon the melted garlic butter over the steaks for 1-2 minutes

  • Remove at ~125ºF internal temp for medium-rare

4. Rest & Serve

  • Let rest for 5 minutes before slicing

  • Serve with the garlic butter spooned over top

Chef Tips

  • Backstrap cooks fast… don’t walk away once it hits the pan

  • Toom temp meat = more even cooking and better sear

  • Want a smokier flacor? Add a splash of Worcestershire or a dab of stone-ground mustard to the butter

Additional Serving Ideas

  • With mashed potatoes or skillet-fried potatoes

  • Over wild rice or egg noodles

  • Topped iwth fried onions or crispy mushrooms

  • Next to a campfire with nothing but a fork

If you enjoyed this episode and want to see more, you can now find us on…

 
 

Let us know your thoughts on this episode in the comments!

RJ Cianciarulo
Previous

Utah Muleys at Round Valley ‘25
Next

Alaskan Adventures ‘25 | Part 2