Cooking elk demands respect for the meat, and our buttermilk-marinated, herb-crusted rack delivers exactly that. We’ve discovered that buttermilk tenderizes this lean, flavorful game meat without masking its natural character, a crucial balance when working with such a special cut.
Many recipes treat elk like beef, missing what makes this game meat special. While skeptics might mistake a perfectly cooked piece for beef tenderloin, our method celebrates elk’s unique qualities rather than disguising them. The overnight buttermilk soak gently breaks down the proteins while the herb rub adds complementary flavors without overwhelming the wild game’s natural sweetness. Using the reverse sear technique gives you edge-to-edge pink perfection with no risk of overcooking, which can ruin the meat.
What is a Rack of Elk?
A rack of elk is the rib section of the animal, similar to a rack of lamb or beef prime rib (though nowhere near as marbled or large). It usually contains 6 to 8 rib bones and is often “Frenched,” meaning the bones are exposed and cleaned making this an absolute show stopper.
Elk is leaner than beef but has a similar deep red color, with a rich flavor that pairs exceptionally well with herbs and marinades. Look for a rib rack from a reputable butcher or specialty meat supplier.
Ingredients
- Rack of Elk: Ask your butcher for a Frenched rack of elk, about 6-8 bones. Trim any silverskin.
- Buttermilk: Helps tenderize the meat and mellow the gamey flavor.
- Kosher Salt: Essential for seasoning and flavor.
- Mustard: Acts as a binder to help herbs stick.
- Fresh Rosemary and Thyme: Classic herb combo that pairs beautifully with game meat.
Step-by-Step Instructions
1. Marinate the Elk
- Pat the elk dry and trim the silver skin as needed.
- Submerge the rack in buttermilk in a non-reactive container.
- Refrigerate and marinate for 8 hours or overnight.
2. Season and Dry
- Remove from the marinade and pat the elk very dry.
- Season all over with kosher salt.
- Let it air-dry, uncovered, in the fridge for 2 hours.
3. Prep for Grilling
- Remove the elk from the fridge.
- Brush all over with mustard.
- Coat with minced rosemary, thyme, and another pinch of salt.
- Let the roast come to room temp, about 45 minutes.
4. Grill the Elk
- Set up your grill for a two-zone fire (see below).
- Preheat to 275–300°F.
- Place elk on the cooler side, cover, and cook until internal temp is 20°F below your desired doneness (about 1 hour to 1 hour 20 minutes).
5. Sear and Finish
- Move elk to the hot side of the grill over medium-high heat to sear for 4–5 minutes per side, rotating for an even crust.
- Remove from grill and rest, loosely tented with foil, for 10–15 minutes.
- Slice between the bones into chops.
- Serve with black pepper, fresh parsley, and optional sauce (see tips).
Doneness Guide for Elk
| Doneness | Internal Temp | Notes |
|---|---|---|
| Rare | 120–125°F | Very soft and red throughout |
| Medium-Rare | 130–135°F | Perfect for elk steaks and tenderloin: tender, juicy, and flavorful |
| Medium | 135–140°F | Slightly firmer with less pink |
We don’t recommend taking this cut over medium as it’s very lean and will dry out and get tough. Always use a digital meat thermometer inserted into the thickest part away from the bone for the most accurate results.
Girl Carnivore Expert Tips
- Don’t skip the air-dry step. It helps form a dry surface for better browning.
- Mustard is your friend: You won’t taste it at all when cooked, but it acts as the perfect glue for the herbs with fewer flare-ups than oil.
- Tie it up: We secured our rack with butchers twine every 2 to 3 ribs to help it maintain an even size when cooking. If your rib rack is even from edge to edge, you can skip this, but we find it helps make beautiful tomahawk-shaped chops when sliced.
- Resting matters: Elk is lean and benefits from a proper rest to keep juices locked in.
- For even more flavor: Drizzle with garlic-infused olive oil or place a pat of roasted garlic compound butter on top while it rests.
Serving Suggestions
- Serve with horseradish cream sauce for zing.
- Add grilled root vegetables, broccolini, or a side of cauliflower mash to keep things low-carb. Or go full-on creamy mashed potatoes if you’re not keeping it keto
Wine Pairing:
- A light red wine, like a Pinot Noir or Grenache, balances the rich elk perfectly.
Storage & Reheating
- Store leftovers wrapped tightly in foil or in an airtight container in the fridge for up to 3 days.
- Reheat gently in a 275°F oven until warmed through, or slice and serve cold over salad for a next-day treat.
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Grilled Rack of Elk Recipe with Buttermilk Marinade
Ingredients
- 2.5 lbs Rack of elk
- 32 oz Buttermilk
- 1 tsp Salt
- 2 – 3 tbsp Mustard
- 4 tbsp Fresh Rosemary minced
- 3 tbsp Fresh Thyme minced
Instructions
- Remove the elk from the packaging and pat dry with paper towels.
- Trim any silver skin and clean up the bones if needed.
- Place the rack in a container large enough to hold the meat and pour the buttermilk over it to cover.
- Let the meat marinate in the fridge for 8 hours (overnight).
- Remove the elk from the buttermilk and pat well dry.
- Season with salt and let it air dry in the fridge for 2 hours.
- Remove the roast from the fridge and coat it with the mustard as a binder.
- Add a thick layer of the rosemary and thyme and a pinch more of salt.
- Let the rack of elk sit for 45 minutes to an hour to come to room temp
- Meanwhile, preheat your grill for a two-zone fire. See notes below for gas, charcoal and pellet grills.
- When the grill has reached a steady 275-300 degrees F, add the roast to the cooler side of the grill.
- Cover and cook until the meat is about 20 degrees below your desired finished temp (we recommend medium-rare) about 1 to 1 hour 20 minutes.
- Then, transfer the grill to the hot side of the grill, allowing the meat to sear for about 5 minutes per side to get a good crust, rotating as needed for even cooking and to avoid flare-ups.
- Transfer the rack of elk to a rimmed cutting board and tent it loosely with foil and let it rest for 10-15 minutes.
- Using a chefs knife, slice the roast between the bones to make individual portions.
- Sprinkle with freshly minced parsley and crushed black pepper.
- Serve immediately.
Notes
- We secured our rack with butchers twine every 2 to 3 ribs to help it maintain an even size when cooking. if your rib rack is even from edge to edge you can skip this but we find it helps make beautiful tomakawk shaped chops when sliced.
- For additional flavor, we poured two tablespoons of garlic-infused olive oil over the elk as it rested. Our roasted garlic compound butter would also be a great option while resting.
- Serve with horseradish cream sauce
- Light one burner to medium-high. Leave the others off for indirect heat.
- Place a drip pan under the grates on the cool side.
- For added flavor, use a smoker box filled with hickory wood chips.
- Arrange hot coals on one side of the grill to create a two-zone fire.
- Use a drip pan on the cooler side under the grill grate.
- We recommend Cowboy hardwood briquets and one small chunk of hickory wood for this recipe.
- Preheat the grill to 275°F and smoke as directed.
- When ready to sear, remove the meat from the pellet grill and increase the temp for searing.
- We love Jack Daniel’s charcoal pellets for a grilled flavor in our pellet smoker.
Nutrition
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FAQs
A rack of elk tastes similar to and feels just like beef tenderloin, less like venison. It’s mildly sweeter, but if you didn’t know you were eating elk, you’d think it’s just grass-fed beef.
Of all the game meat we’ve cooked, we find elk to be the least “gamey.”
A whole rack of elk is slightly smaller than a traditional beef tenderloin, coming in around two and half pounds. It’s large enough to feed eight people generous portions.
