Elk ribeye????????????

1shot

I have one to do tonight, and am not really sure how to do it. Will the T-Rex be as good with this, or does anyone have another way?
Thanks[p]1(I love wild game)shot

stike

<p />1shot,
Did this one in a cast iron pan, fast and hot.
The rare you can stand it, the better. not a lot of fat. great subtle flavor.[p]

1shot

stike,
how did or did you season it at all??

Whitetail

1shot,
I have not done elk but I have done lots of venison. I do not care to sear mine. The lack of fat makes it scorch the outside more than sear it in my opinion. I marinade in Italian dressing and then grill direct on a raised grid at about 500. Basically I am trying to grill it as hot as I can without searing. The more rare it is the better it is.

Rick's Tropical Delight

1shot,
last week when i was in washington state, we wrapped elk tenderloins in bacon, seared them in a cast iron skillet, then smoked them in an electric smoker (gasp) for a bit...[p]one bit of advice... don't eat elk steaks then go hiking in grizzly territory cause it's elk stuffed humans on the menu!! [p]here they are ready to be seared

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Whitetail,
Thanks man.
How long in the marinade?

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Rick's Tropical Delight,
that looks wonderful!!
Thanks for the bear advise....

stike

1shot,
well.
i don't have it all the time. any time i have something "unusualy" i simply give it a little salt and let it sit for a bit to pull up the water/proteins. then a little olive oil (there's not a lot of fat in the elk). after pan searing, a little cracked pepper.[p]

1shot

stike,
sounds good, thanks for the help!!

Whitetail

1shot,
Just an hour or so. Not looking for a change in flavor as much as just keeping it from sticking to the grill.

Smokin' Todd

1shot,
Is this from a hunt?

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Smokin' Todd,
No not this one, I picked it up at a special meat shop!!!

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Whitetail,
gotcha thanks!!