How to prepare Elk Steak

yeah. good stuff.

high heat, maybe some salt, then oil patted onto it. though you should never try to flip anything that's sticking. sticking means it isn't ready to flip, not that's it's burnt to the grid.

take it off sooner than you might beef, because it's lean. pepper after. pepper does nothing to flavor meat before/during a sear, and will just burn (unless you do au poivre, which is different really).

might try a red wine sauce or red current sauce. i googled for a sauce for some elk and it had both red wine and currant jelly, melted in a pan with some seasonings and reduced. you could probably wing it.