Any suggestions on cooking Elk Steaks?

summerssmokehouse

I have two New York strip Elk steaks , and two fillets in the freezer and am wondering how I should cook them and what degrees? I was thinking of wrapping spinach and cheese or doing something u niche. I need to know also what to marinade them in.

Thanks,

Steven

stike

hate to say it... i'm a purist. if you have them all the time, sure, wrap them and marinate them. but if this is your first time, i'd go hot, fast, rare, salt and pepper.

would be sad if it were your first time, and you marinated them, wrapped them in spincah, covered in cheese, etc. and when someone asked you what the elk tasted like you'd hafta say "i dunno, i couldn't taste it under all the other stuff"

i'd salt it, sear it, then add cracked pepper. but that's just me.
145 max internal, and then take it off. 135 would be better (for rare to med-rare)

EggEd

I second that. I have done Elk steaks a couple of times. First time was salt, pepper and T-Rex. Second time was dizzy pig raising the steaks and T-Rex. Only 125 internal. Very good. Lean meat so i guess you could argue there is room for other flavours approaches but how would you compare if you used a marinade first time out?

Had Elk burgers tonight...awesome !

Let us know how it went

Bacchus

Wow, I would love to have some of that stuff to egg...
Enjoy!

summerssmokehouse

Hey guys thanks for the suggestions, and for Bacchus I will get you the lik of where I bought the elk from.

Steven Summers
Magee, MS.

stike

elk has a VERY subtle flavor. don't mean to beat you about the head and neck for suggesting marinatin. it's certainly "marinate-able" (is that a word?).

i pan seared the bajeezus out of a slice from a rack of elk, together with a pan crusted polenta (which i burnt). this was a re-heat of some leftovers from a local restaurant that serves game food.





let us know how your cook turns out.