If you ask most hunters what their favorite cut of meat from an Elk is, they will most likely answer “Backstrap.” For good reason too. Not only is this one of the most tender portions of the Elk, but it also slices perfectly into the beloved Elk Steak. Here’s one simple way to go about it if you don’t have a grill handy, or if it’s too cold outside to fire it up.
This recipe is all about the natural flavor. Having said that, if you have a favorite steak marinade, go for it!Ingredients Thick Cut (1 inch or more) Elk Steaks
Coarse Ground Sea Salt
Coarse Ground Black Pepper
1 TBSP Butter Per Steak (Or more if you so desire)
Oil – olive or canola oil
*Optional – Choice of marinade
Pat steaks dry on all sides with a paper towel. Liberally season with salt on both sides. Leave steaks out for 15-45 minutes to allow them to come to room temperature.
Lightly coat each steak with olive oil or canola oil (Note: some don’t like olive oil for pan-searing as it can leave a bitter taste when cooked at high temperatures). Liberally season both sides of the steak with coarse ground black pepper.
Put the top rack of your oven around 6-10 inches from the top of the broiling coils, set your oven to broil on high, and place a cast iron skillet on the rack to warm up. When the oven reaches temperature, pull the cast iron skillet out and set it on a burner on medium-high to high heat.
Place a TBSP of butter in the skillet and sear the first side of each steak for one minute, then flip and sear each of the remaining sides for 30 seconds. Be prepared to fan the smoke detector, this part can get smoky!
Place another TBSP of butter on each steak to melt and put the steaks back into the oven. Broil for 2.5-3 minutes, then flip and broil for 2.5-3 minutes for medium rare. Cooking times vary by steak thickness, but the general rule seems to be add a minute each side for each half inch of steak, or add a minute each side each level of “doneness” you desire.
Remove the steaks from oven, place on a plate or cutting board and cover with aluminum foil to allow to rest for 5-7 minutes. Serve with asparagus, broccoli, sweet or baked potatoes and enjoy!