For years I've been cutting round steaks off my deer about an inch thick and then quick frying them in a little oil and butter. On the advice of my neighbor, I cut the ones from this year's first buck almost twice that thick. What a difference. The extra thickness allows enough time to get a good crust on the outside without over-cooking the middle.
Im not sure what you are doing, but that steak is not two inches thick, more like an inch.
for what its worth, In my opinion,venison that is cooked well done ,is ruined.
