Grilled Elk Steaks – Girl Carnivore

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. 

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:

1. Remove the elk steaks from their packaging and pat them dry with paper towels.
2. Place the steaks in a resealable bag with the elk steak marinade.
3. Let them rest in the fridge for 4 to 8 hours.

Prep the Grill:

1. Preheat your grill to medium-high heat, around 450-500 degrees F.
2. Clean and oil the grill grate.
3. Close the lid to allow the grill to preheat.

Grill the Elk Steaks:

1. Remove the steaks from the marinade and pat them dry with paper towels to remove excess oil.
2. Place the steaks on the preheated grill.
3. 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:

1. Immediately after removing the steaks from the grill, place dollops of butter, along with fresh rosemary, over the top.
2. Let the steaks rest for 5 to 7 minutes.
3. Slice the steaks into thin strips, about ¼” wide against the grain.
4. Drizzle with the melted aromatic butter and any reserved juices.
5. Finish with a balsamic vinegar reduction, a pinch of flaky salt, and freshly ground black pepper.

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.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.