How to Cook the Perfect Elk Steak ... with butter, garlic and rosemary
How to cook Elk Steaks in Cast Iron for a perfect medium rare doneness and amazing flavor.
#elksteak #elkrecipes #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Tumbleweeds Fire Starter
- BBQ Gloves -
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.
First we need to season each elk steak with salt and black pepper. When the coals are good and hot, place an iron skillet directly on the grill grate and let the skillet heat up a bit. This shouldn’t take long at all, only 2-3 minutes if you your coals are burning properly.
Add a tablespoon of butter to the skillet and let it melt. Place one of the steaks in the center of the skillet and let it sear for 2 minutes. At this point add a few cloves of garlic, a sprig of fresh rosemary, and an additional tablespoon of butter to the skillet. Now it’s starting to smell really good!
After 2 minutes flip the elk steak over, and begin basting it with the butter mixture left in the pan. It needs about 2 more minutes to cook to medium rare which is where I like it. At this point remove the steak from the grill and let it rest while repeat the process for the next steak. Be sure to wipe out the skillet between each cook and give it a few minutes to get hot before adding the next steak.
You also want to rest each one for 5-7 minutes to let the juices redistribute throughout the meat or you’ll lose all that delicious flavor when you cut into it.
Elk Steak 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
Elk Steak Directions:
1. Prepare charcoal grill for direct cooking over Lump charcoal.
2. Season each elk steak with salt and black pepper on both sides.
3. Place cast iron skillet on grill grate directly over hot coals.
4. Add 1 Tablespoon of butter to iron skillet and allow to melt.
5. 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.
6. Flip the steak and cook for 2 minutes, baste the top with the butter mixture as it cooks.
7. Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached.
8. Wipe the skillet out with paper towel and repeat the above process for the remaining steak.
9. Rest each steak for 5-7 minutes before serving.
For more barbecue and grilling recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
easy oven roasted ribs no sauce needed. full recipe
ingredients:
1 rack spare ribs / 4lbs
1/4 cup oil
1 tbsp pork rub
1 tbsp seasoned salt
1 tbsp sazon
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp complete seasoning
1 tsp black pepper
2 tbsp brown sugar
ribs should be cooked uncovered.
Amazon store front:
follow me on IG
follow me on Facebook:
tik tok candy tha glam cook 1
email me at candythaglamcook@gmail.com
for inquiries, sponsorship, reviews etc
Bacon Wrapped Stuffed Venison Backstrap | Legendary Recipe
Yes, we know venison backstrap is darn right delicious as a stand alone cut of meat, but every now and then it’s nice to spice things up. What better way to do it than stuffing it with cream cheese, jalapenos, and wrapping it in bacon???
INGREDIENTS:
• Deer backstrap – pounded flat
• Bacon – thin sliced
• Cream cheese
• Garlic powder – not salt
• Salt and pepper
• Steak seasoning of your choice
• Mushrooms
• Jalapenos – sliced in small slivers
• Onion – sliced in small slivers
• Toothpicks
DIRECTIONS:
1. With a meat mallet, pound meat until flattened. (Butterflying meat with a knife first speeds up process.)
2. Dust the backstrap with garlic powder, seasoning salt, kosher salt & pepper.
3. Spread cream cheese on one side of meat, sprinkle with jalapenos, onions, and mushrooms. Add some shredded pepperjack if you’d like.
4. Roll meat and wrap with bacon & secure with toothpicks. Place in glass or ceramic baking dish.
5. Bake or grill until bacon is done. (400°F for 30 min in oven). Set to broil to crisp bacon. Grill over medium high heat.
6. Remove from heat & let rest for 10 minutes before slicing – if you can wait that long!
===========================
For more Legendary Recipes, visit:
Shop Now:
Stuffed Venison Backstrap | Grilled Venison Deer Recipe on Traeger Grills
Venison Backstrap stuffed and wrapped in bacon then grilled on Traeger
For more barbecue and grilling recipes visit:
I’m a big fan of wild game and in Mississippi we deer hunt. I typically harvest a couple venison deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap.
The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it.
Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean meat.
It takes about 30 minutes on the smoker to fully cook and you want to run the pit at 350⁰ to brown the bacon. It’s best served medium rare so get it off the pit when you see the temperature around 125-130 internal. Just like any other cut of meat let it rest for 5-10 minutes before serving. Slice the backstrap into steak size portions about 1” in width and enjoy.
Ingredients:
- 1-2 Whole Venison Backstraps (loin)
- 8oz Cream Cheese
- 8oz Baby Portabella Mushrooms chopped
- ¼ cup Crumbled Bacon (about 6 slices)
- 1 small Yellow Onion diced
- 2 Tablespoons Bacon Drippings
- ½ cup Flat leaf Parsley chopped
- 2lbs Bacon
- 2 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons Killer Hogs The BBQ Rub
Directions:
1. Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
2. To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
3. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
4. Season with Killer Hogs AP rub and stuff with cream cheese mixture.
5. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
6. Place each backstrap on a wire cooling rack and set on the smoker.
7. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
8. Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Stuffed Venison Backstrap
Dos and Don’ts on How To Cook Bison and Elk Steaks
Bison and Elk are exquisite, flavorful, juicy and delicious meats but many of of main approach it with the same mentality as if we were just cooking another steak. In this video I will teach you the dos and don'ts when cooking bison and elk steaks so your next experience with these exotic meats can be an unforgettable one.
The Honest Bison:
COUPON CODE: SALTYTALES for 1LB of FREE Bison Ground Meat
Join this channel to get access to perks:
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
JOIN THE GIVEAWAY:
Check out our Merch:
#STEAK #BISON #ELK
SUBSCRIBE for Fun Recipes and Steak Experiments:
Follow Us on Instagram:
Find us in Facebook:
MAIL ADDRESS
7027 W. Broward Blvd #293
Plantation, FL 33317
**********************************************************************
For the entire list of what we use and our favorites products visit our Amazon Store
My Grills:
Z-Grill Pellet Grill:
Kamado Grill:
Nuke Delta Gaucho Grill:
Weber Grill:
Big Rotisserie Grill:
My Favorites & Discount Codes:
Grill Gun Torch:
DISCOUNT CODE: SALTY10
My Favorite Charcoal:
DISCOUNT CODE: I2EDV85DFFJ
Meater My My Favorite Thermometers:
DISCOUNT CODE: SALTYTALES10
My My Favorite Smoking Wood:
DISCOUNT CODE: SALTY
My Favorite Rubs:
DISCOUNT CODE: NINJA15
Accessories:
Weber Grill Grade:
Heat Resistant Gloves:
Grill Cast Iron Pan:
Griddle:
Slow 'N Sear:
Fire Chimney Starter:
Skewers:
Cutting Board:
Mortar and Pestle/Molcajete:
Vortex:
Dutch Oven:
My Little Stove:
Maldon Salt:
Pepper Mill:
Ninja Foodi:
Ninja Foodi:
Accessories:
Ninja Grill:
Regular Ninja Grill:
My Knives
Knives Combo:
BBQ Knife Set:
Sous Vide:
Circulator:
Container:
Container Cover:
Video Equipment
Main Camera:
Camera B:
Camera Mic:
Lav Mic:
Tripod:
Voice Over Mic:
Gimbal:
**********************************************************************
If you have any questions please leave a comment below and I will reply. Thank you so much for watching. See you in the next video! ????
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon Affiliated Program. By buying directly from the links above you will be helping us earn a little percentage of the sale.
How to make Moose jerky in the oven!!
An easy step by step video of how to make your own jerky in your own home.
Ingredients:
Up to 4 lbs moose meat (deer, elk, bear, caribou will also work great)
4 tbsp liquid smoke
4 tbsp worcestershire sauce
1/2 cup soy sauce
1 tsp salt
2 tsp black pepper
2 tsp garlic powder
2 tsp paprika
4 tbsp brown sugar (or honey)
franks hot sauce
extra black pepper for seasoning