How to Cook Elk Steak

Опубликовал Admin

10-05-2021, 16:30

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If you've gotten your hands on tender elk steak, decide how to cook this flavorful meat. To quickly serve thin steaks, pan-sear them with a little butter and bacon. For a barbecued take on elk steaks, sear them on the stove and then cover them with a homemade barbecue sauce before finishing them in the oven. You can also make simply seasoned steaks that are served with a garlicky pan sauce.

Making Pan-Seared Marinated Elk Steak

Season the elk steaks. Place 2 ⁄5 inch (2.0 cm) thick elk steaks on a plate. Sprinkle both sides with 1 teaspoon (6 g) of kosher salt, 1 teaspoon (2 g) of freshly ground pepper, and 1 teaspoon (2 g) of ground coriander.
Rest the steaks at room temperature for 30 minutes. Cover the plate of steaks with plastic wrap and leave them to sit out for 30 minutes. The steaks will absorb the seasonings and will cook evenly once the chill is off.
Brown the bacon and butter over medium-high heat for 4 to 5 minutes. Set a cast-iron skillet on the stove and place 2 tablespoons (28 g) of butter in it. Turn the heat to medium-high and stir in 2 slices of chopped bacon. Stir and cook the bacon until it's browned. This should take 4 to 5 minutes depending on how thick the bacon is.
Add the steaks and cook them for 3 to 4 minutes. Turn the heat up to high and lower the steaks into the skillet. Cook the steaks for 3 to 4 minutes without moving them. They should develop a browned crust on the bottom.
Flip the steaks, add the garlic, and cook them for 3 to 4 more minutes. Use tongs to flip each steak over. Scatter 3 cloves of chopped garlic in the skillet and cook the steaks until they're browned on the other side. This should take 3 to 4 more minutes.
- For well-done steaks, cook them for 1 to 2 more minutes.
- Avoid poking the steaks with a meat fork to turn them. Piercing the meat will release its juices which can dry the steaks out.
Cover and rest the steaks for 5 minutes before serving them. Turn off the heat and move the steaks to a cutting board. Cover them loosely with aluminum foil and let them rest for 5 minutes. The steaks will finish cooking and the juices will redistribute within the meat. Serve the steaks whole or slice them into strips before you serve them.
- Store the leftover elk steaks in an airtight container in the refrigerator. Chill and use them within 3 to 4 days.

Making Oven-Barbecued Elk Steak

Preheat the oven to 350 °F (177 °C) and cut the meat into individual steaks. If you're starting with a large piece of backstrap elk meat, use a sharp knife to cut it into 10 portions of steak. If you're using already cut steak, set it on your work surface.
Sear the elk steaks for 2 to 3 minutes over medium-high heat. Pour 2 tablespoons (30 ml) of canola or vegetable oil into a cast-iron skillet and turn the heat to medium-high. Once the oil is hot and shimmers, lower several of the steaks into the skillet. Cook the steaks for 2 to 3 minutes without moving or turning them. They should brown on the bottom.
- Since you won't be able to fit all of the steaks into your skillet, you'll need to sear them in batches.
Flip and sear the steaks for 2 to 3 more minutes. Use tongs to flip each steak over and continue to cook them over medium-high heat. They should develop a golden crust on the bottom.
Transfer the seared steaks to a baking dish. Place the seared elk steaks into a 9 inches (23 cm) x 13 inches (33 cm) baking dish. Sear the remaining elk steaks on both sides and transfer them to the baking dish.
Chop an onion and sauté it for 4 to 5 minutes. Peel a small onion and use a sharp knife to chop it into ⁄2 inch (1.3 cm) pieces. Measure ½ cup (75 g) of the chopped onion and put it in the skillet that you used to sear the elk steaks. Turn the heat to medium and stir the chopped onion occasionally. Cook it for 4 to 5 minutes so it softens a little.
- Save the rest of the onion for use in a different recipe.
Mix together a barbecue sauce in the skillet. Turn off the heat and measure ¾ cup (170 g) of ketchup, 1/3 cup (80 ml) of vinegar, and ¾ cup (180 ml) of water into the onions. Stir in:
- 1 tablespoon (12.5 g) brown sugar
- 1 tablespoon (6 g) dry mustard
- 1 tablespoon (15 ml) Worcestershire sauce
- ½ teaspoon (3 g) salt
- 1/8 teaspoon (0.3 g) pepper
Pour the sauce over the steaks and bake the meat for 1 hour. Slowly pour the sauce evenly over the steaks in the baking dish and put a lid on the dish. Put the steaks in the preheated oven and bake them for 1 hour.
- If you don't have a lid for your baking dish, you can tightly cover it with aluminum foil.
Check the steaks for tenderness and serve them. Remove the dish from the oven and take the lid off. Insert a fork or knife into the meat to check how tender it is. If the meat shreds easily, serve the steaks immediately. The meat should reach at least 140 °F (60 °C) with an instant read thermometer. Cook and check the meat in 5 minute increments until it's as cooked as you like.
- Refrigerate the leftover steaks in an airtight container for 3 to 4 days.

Making Backstrap Elk Steak with Pan Sauce

Preheat the oven to 375 °F (191 °C) and trim the steaks, if necessary. Set 3 pounds (1.36 kg) of elk steaks out at room temperature or cut a large piece of backstrap meat into steaks. If you're cutting the steaks, slice them 2 inches (5.1 cm) thick.
- If you don't have backstrap meat, you can use any other type of elk steak.
Dry and season the elk steaks. Blot the elk steaks dry with a paper towel. Sprinkle them generously with salt and pepper on both sides.
Sear the steaks for 3 minutes over medium-high heat. Pour 1 tablespoon (15 ml) of peanut oil into a cast-iron skillet and turn the heat to medium-high. Once the oil shimmers and just starts to smoke, lower the steaks into the skillet. Cook the steaks for 3 minutes without moving them.
- If you don't have peanut oil, you could use vegetable or canola oil. Avoid using extra-virgin olive oil because it has a low smoke point and it will burn at high heat.
Flip the steaks and transfer the skillet to the oven. Turn off the heat and use tongs to flip the steaks over. Wear an oven mitt and move the skillet with the steaks to the preheated oven.
- Avoid searing the other side of the steaks because they'll finish cooking in the oven instead of in the pan.
Bake the elk steaks for 10 minutes. Cook the steaks with the skillet uncovered. The steaks should become tender and cooked throughout. Insert a meat thermometer to see if it's reached a temperature of at least 140 °F (60 °C). If you'd like well done steaks, cook them for an extra 3 to 5 minutes.
Rest the steaks for 5 minutes. Remove the skillet from the oven move the steaks to a plate or cutting board. Lay a sheet of aluminum foil loosely over the steaks. Let them rest for 5 minutes while you make the simple pan sauce.
Pour the beef stock into the skillet and deglaze the pan. Measure 1/2 cup (120 ml) of beef stock into the skillet that the steaks were in. Turn the heat to medium-high and use a spoon to stir up any of the bits of meat that are stuck to the bottom of the pan.
Bring the stock to a boil and reduce it by half. Keep the heat at medium-high so the beef stock comes to a boil. Let it boil for 1 to 3 minutes so the amount of liquid is reduced by half.
Stir in the Worcestershire sauce, garlic, and butter. Turn off the heat and stir in 1 tablespoon (15 ml) of Worcestershire sauce and 1 teaspoon (2.5 g) of minced garlic. Cut 3 tablespoons (42 g) of butter into 3 pieces and stir them into the sauce 1 at a time.
Spoon the sauce over the steaks and serve them immediately. Place the steaks on serving plates and spoon the sauce over each of them. Serve the steaks while they're still hot.
- You can store the leftover steaks in an airtight container in the refrigerator for 3 to 4 days. Store the leftover sauce in a separate container.