Searching for the best way to grill elk steaks without drying them out or making them too tough to chew? This game recipe marinates the steaks before grilling them hot and fast, turning lean, tasty elk into a mouthwatering steak night.
Table of Contents
Our method starts with our specially crafted elk steak marinade, which tenderizes the meat and infuses the taste of the elk with complementary flavors. Then, we’ll show you how to grill these steaks hot and fast, locking in juices and creating a delicious crust. You’ll get tender, flavorful elk steaks that are cooked to perfection.
What are elk steaks?
Elk steaks are cuts from elk, a large deer species known for their lean and dense texture. They are richer and sweeter than beef and are most tender when taken from the loin or rib areas.
Low in fat, elk steaks, sometimes called elk medallions, are lean meat best cooked to no more than medium to maintain juiciness. Like venison steaks, they offer an alternative to traditional red meats, high in protein and low in cholesterol and fat levels, making them a great choice for those who enjoy the distinct flavor of game meat.
Ingredients for this elk steak recipe:
- Elk steaks
- Elk steak marinade
- Salt and pepper
- Unsalted butter
- Fresh rosemary
- Balsamic reduction
How to grill elk steaks
Marinate the Steaks:
- Remove the elk steaks from their packaging and pat them dry with paper towels.
- Place the steaks in a resealable bag with the elk steak marinade.
- Let them rest in the fridge for 4 to 8 hours.
Prep the Grill:
- Preheat your grill to medium-high heat, around 450-500 degrees F.
- Clean and oil the grill grate.
- Close the lid to allow the grill to preheat.
Grill the Elk Steaks:
- Remove the steaks from the marinade and pat them dry with paper towels to remove excess oil.
- Place the steaks on the preheated grill.
- Grill them for 5 to 7 minutes, flipping once after 2-3 minutes, to an internal temperature of medium-rare, 130 degrees F with a meat thermometer or to your desired doneness.
Rest and Serve:
- Immediately after removing the steaks from the grill, place dollops of butter, along with fresh rosemary, over the top.
- Let the steaks rest for 5 to 7 minutes.
- Slice the steaks into thin strips, about ¼” wide against the grain.
- Drizzle with the melted aromatic butter and any reserved juices.
- Finish with a balsamic vinegar reduction, a pinch of flaky salt, and freshly ground black pepper.
Tips for Added Flavor:
- Don’t Skip the Marinade: We highly recommend not skipping the balsamic marinade, or checking our our buttermilk marinade. Either of these helps the ‘gamey‘ flavor people so often say they don’t care for.
- Marinade Options: Try different marinade bases, such as soy sauce or lemon juice, to tweak the flavor of your side dishes.
- Herb Variations: Experiment with different herbs like thyme or sage when resting the meat for varied flavor profiles. Play with a compound butter recipe, or baste the steaks with an herb brush when grilling.
Why You’ll Love Cooking Elk Meat
Grilled elk steaks are lean, cook quickly, and absorb the smoky grill flavors beautifully. Topped with a balsamic reduction and fresh herbs, these steaks offer a unique taste experience that’s both gamey and refined, making them perfect for anyone looking to elevate their grilling game.
What to serve with Grill Elk Steaks
Pair your cooked elk steaks with sides that enhance their rich flavor. Blistered kale with garlic, olive oil, and shaved Parmesan offers a creamy balance, while a roasted root vegetable mash like sweet potatoes adds a sweet contrast. Caramelized onions or steakhouse creamed spinach can turn these little steaks into a gourmet meal.
Drizzle the steaks with balsamic reduction or serve them with a red wine steak sauce and finish with a sprinkle of flaky salt and freshly ground pepper for a perfectly rounded and impressive meal.
Leftovers and Storage
Wrap any leftovers in foil or place in an air tight container. Grilled elk steaks can be refrigerated for up to three days. For longer storage, freeze them in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating gently to retain moisture and flavor.
To reheat: Preheat an oven to 325 degrees F. Wrap the steaks tightly in foil and place in the oven to reheat for 7 to 10 minutes.
Grilled elk steaks are an excellent way to enjoy a less common type of meat with a deep, rich flavor that’s sure to impress at any dinner table. Perfect for those looking to explore game meats, these steaks offer a tasty alternative to traditional beef steaks.
More Game Meat Recipes
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Grilled Elk Steaks Recipe
Ingredients
- 1.5 – 2 lbs Elk Steaks
- 2 cups Elk steak marinade
- Salt and pepper
- 2 tbsp Unsalted butter
- Fresh rosemary sprigs
- 1 tbsp Balsamic reduction
Instructions
Marinate the Steaks
- Remove the elk steaks from the package and pat dry with paper towels.1.5 – 2 lbs Elk Steaks
- Place the steaks in a resealable bag with the elk steak marinade and let them rest in the fridge for 4 to 8 hours.2 cups Elk steak marinade
Prep the Grill
- When ready to grill, preheat your grill for medium high heat, around 450-500 degrees F. See our notes below for gar, charcoal, and pellet grills.
- Clean and oil the grill grate and close the lid to allow the grill to preheat.
Grill the Elk Steaks
- When the grill has preheated, remove the steaks from the marinade and pat them dry with paper towels just to remove excess oil.
- Place the steaks on the preheated grill and grill them 5 to 7 minutes, flipping once half way through cooking to an internal temperature of 130 degrees F, or your desired doneness.
Rest and Serve
- Immediately after removing the steaks from the grill, place dollops of butter over top with the fresh rosemary.2 tbsp Unsalted butter, Fresh rosemary sprigs, Salt and pepper
- Rest the steaks for 5 to 7 minutes.
- When ready to serve, slice the steaks into thin strips, about ¼” wide against the grain and pour with the melted aromatic butter and any reserved juices over top.
- Then drizzle a little balsamic reduction over the grilled elk steaks, a pinch of flaky salt, and freshly ground black pepper to serve.1 tbsp Balsamic reduction
Notes
- Prep and marinate the steaks as directed
- When ready to grill, preheat the gas grill by lighting all burners and allowing the grill to preheat for 10 minutes to 450-500 degrees F.
- Clean and oil the grill grates.
- Grill the steaks as directed, adjusting the heat of the burners to avoid flare-ups.
- Prep and marinate the elk as directed.
- When ready to grill, light charcoal in a charcoal chimney.
- When the coals are 70% ashed over, pour the coals into the grill in a single layer for direct heat.
- Place the grill grate on top and cover with the lid.
- Adjust the air vents and allow the grill to preheat to medium-high heat.
- Clean and oil the grill grates.
- Grill the steaks as directed.
- We use Cowboy Brand Lump Charcoal when grilling steaks because it gets wicked hot, has a clean hardwood flavor, and is free of added chemicals.
- Prep and marinate the steaks as directed.
- When ready to grill, preheat your pellet smoker to the sear setting, or around 450-500 degrees F.
- Clean and oil the grilling grate.
- Close the lid and let the smoker preheat through its smoke cycle and then for 10 minutes.
- Grill the steaks, rotating as needed, with long grilling tongs for even cooking.
- We use Jack Daniel’s Charcoal pellets when grilling on our peller smoker for that hint of real charcoal flavor.
Nutrition
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I always used to stew Reindeer meat to keep it from drying out, this sounds like a great alternative!