Barbecued Elk Steak
Elk steaks cut about 3/4 to 1 inch
Minced garlic to taste
Ground mustard seed
Olive oil or butter
Salt and Pepper to taste
- Take the steak out of the refrigerator about one hour before grilling and pat dry.
- Liberally apply minced garlic to both sides of the steaks and rub into the steaks.
- Sprinkle the ground mustard on the steaks and let marinate for one hour at room temperature. Cover with plastic wrap.
- After one hour, remove the plastic wrap and drizzle olive oil or melted butter over the steaks. Add salt and pepper.
For charcoal, the barbecue is ready for steak grilling when the coals are completely covered in gray ash. Divide the ready charcoal so that one side of the grill provides high heat, while the other side provides medium heat.
For gas, preheat the barbecue for 15 minutes. Set the thermostats so that one side of the barbecue gives off high heat, the other side medium heat.
Lightly oil the barbecue grill with some vegetable oil (olive or canola).
Sear the steaks for 1 minute on each side over high heat.
Move the steaks to medium heat and continue cooking until desired level of doneness is reached.
Allow the steaks to rest for 5 minutes on the cutting board before slicing and serving.
Tips For Cooking Lean & Tender Elk Steaks On The BBQ
Grassfed elk steaks are similar to ‘select’ grade beef steaks in that there is little or no internal fat, or what is known as ‘marbling’. That’s why it’s very important to get to know your barbecue’s cooking temperament. Little or no marbling means that the steak can be cooked very quickly and end up being easily over done if left on the grill just a minute or two too long.
For best results, tender elk steaks should first be seared over high heat for about a minute on each side. Then to avoid over cooking, the steak should be finished over medium heat with the barbecue cover closed. For a 3/4 inch thick steak, usually only another 3 to 4 minutes of cooking per side is all that’s required for a rare steak. Medium rare will only take a minute or so longer.
For rare, when prodded with barbecue tongs or an inquiring finger, the steak should be just firm to the touch. A medium-rare steak will be slightly firmer.
However testing the firmness of a steak for doneness is very subjective. Everyone has a different interpretation of what is meant by ‘firm’. Better that you time everything. Once you have timed how long it takes to cook a steak to your liking, then rely on your watch. Only use the firmness method as a back-up.