Elk Steaks Recipe
Elk is some of the finest red meat on the planet. Being from Mississippi, I don’t get the chance to eat it very often, but when a friend offered some from a recent harvest; I jumped on the chance. For this recipe I wanted to savor the taste of the elk, so I kept the seasoning to a minimum. Coarse Salt and Black Pepper are all that’s needed. I’m also using a cast iron skillet over hot coals to sear the outside, leaving it rare to medium rare in the center. This process works for any type of steak, so feel free to try it with beef as well. I have my weber kettle fired up for this cook with my Santa Maria attachment from Gabby Grills. It gives me the ability to raise and lower the grate over the coals, which makes regulating the temperature very easy.






Elk Steaks Recipe
Ingredients
- 2 Elk Steaks 10-12oz ea
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 4 Tablespoons Unsalted Butter
- 6 Cloves Garlic
- 2 Sprigs Fresh Rosemary
Instructions
- Prepare charcoal grill for direct cooking over Lump charcoal.
- Season each elk steak with salt and black pepper on both sides.
- Place cast iron skillet on grill grate directly over hot coals.
- Add 1 Tablespoon of butter to iron skillet and allow to melt.
- Place one of the elk steaks in the iron skillet and sear for 2 minutes. Add 2-3 cloves of garlic and 1 sprig of rosemary to the skillet along with 1 additional Tablespoon of butter.
- Flip the steak and cook for 2 minutes, baste the top with the butter mixture as it cooks.
- Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached.
- Wipe the skillet out with paper towel and repeat the above process for the remaining steak.
- Rest each steak for 5-7 minutes before serving.

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I made some tenderloins and back straps with this as my base recipe. I added some sage and and johnys salt and BAM. If you love the flavor of elk. Try to make some premium cuts with this and spice it up your way. Just remember to never over cook your elk meat.
★★★★★