true, dat -
if they are TOO thin, then all you're going to do is make jerky, but if they are more than half an inch, i am willing to bet you will be satisfied.
i've got five deer in the freezer, most cut into skeaks and some cut into cubes for stew, kabobs etc. i will do some experimenting this spring and summer and keep you all posted, but i think even half-inch steaks should turn out well. when i smoked those tenderloins last year, i was worried about them drying out, but i saw no signs of that all, probably thanks to the mop.
then again, chicken fried deer steaks are GOOOOOOD!