Grilled Elk Steaks Recipe

A plate of sliced medium-rare elk steaks garnished with fresh rosemary is served on a table.

5 from 1 vote

Discover the rich, bold flavors of perfectly grilled elk steaks. By marinating the steaks in our specially crafted elk marinade and grilling them hot and fast, you'll achieve a perfect balance of tenderness and char that highlights elk's unique taste.

Prep Time30

Cook Time10

Resting Time5

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 223kcal

Author: Kita Roberts

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

For a Gas Grill:

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.

For a Charcoal Grill:

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.

For a Pellet Grill:

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.

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