Mmmm. One of my favorite things in the world when done with elk.

 

I’ve got that same cookbook - will have to try this one


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Nice piece of meat.Little filets 👍🏻🍴,or stuff with garlic and your fav.rub maybe .Or put it next to the Coleman lantern for a few minutes and eat like that 😳😳🍴.You meat cutter did a nice job👌

 

Cook a little bit slower if it’s thick. I think 375 or so for 7 minutes on one side then flip it over and cook until the temperature is how you like it.

 

Slice it thin and chicken fry it.

 

Looks like part of the round.
Looks like a couple vein holes on the end ( which might be telling).
DONT over cook it!

 

Which muscle is it?

 

Do you know what cut it is? I would cut it into steaks about 3/4” thick. Cut it like a loaf of bread. You’ll get a bunch of little steaks. Season with salt and pepper or Johnny’s. Pan fry with a little olive oil and/or butter. About 3-4 minutes per side on medium heat. Rare to medium rare or it’ll start toughening up.
FYI- we’ve been eating elk 2-3 times a week for the past month. This is the wife and kids preferred method, mine too.

 

If the steaks are going to be too small cut like a loaf of bread, then butterfly them, the first cut stops just shy of going through and then cut off with the next slice, double the size. Not sure what cut you have, it could be a partial backstrap, hopefully it was not meant to be a roast.

 

It's a gift from the neighbor, hence me not having any clue about cooking elk or what cut it could be.

I was considering putting it in a slow cooker with veggies and beef stock. But I think I'll cut into steaks as described and pan fry it separately. Kind of seems wrong to cook it in beef stock.

That carne guisada recipe sounds awesome. Filing that one away.

Thanks guys

 

Dry rub and smoke to internal temp of about 120deg F. Then sear the outside. Cut thin like roast beef.

 

Olive oil should never touch anything except salad.

Brown with flour and spices, water to just about cover then 30 minutes in Instant Pot. Slow cook with veggies for a while, add taters last.

 

Olive oil should never touch anything except salad.

That's funny. Not true but funny.

 

How did it turn out? I cook pretty much everything on the bbq (even chunks of trim) and would have done that one “as is” with a liberal coating of salt and fresh cracked pepper, then sliced it after a 10 minute rest. The biggest thing is to not overcook it. I cook everything rare (120 ish), and add more seasonings the more rough things look. You can also butterfly a chunk like that, stuff with some sort of herbed cream cheese or butter, and bbq.

 

If a decent cut of meat, do a reverse sear. Cook at 225 until internal temperature is about 115. Then crank up the heat and either 500 degree grill or a pan fry to sear the outside. I do all my Ribeye steaks that way these days. Only works on thick cuts.

 

Hard to narrow down the cut from photo. Best guess is transition from loin to top round. Locate the direction of grain (muscle fibers) and cut steaks perpendicular. Thickness depends on how rare you like it. Notice I didn’t say how done, key to avoid toughness and the liver flavor some people complain about; is to cook as rare as you can eat but don’t ever go past medium rare. Salt the steaks on both sides and let stand uncovered 6 hrs to 2 days. Pan fry in butter or butter oil mix. Let well seared steaks rest, they should seep some red juices. While resting add crushed peppercorns, chopped shallots or onions. After browned, deglaze with brandy and flame off alcohol. Add little more butter and some beef stock and juices from rested steaks to finish sauce. Serve sauce over steak and some roasted or mashed potatoes, maybe a pile of sautéed chanterelles or boletes with fresh herbs. It is essentially a modified steak au poire.

 

For lack of a better term, occasionally I will “fillet” these open so they are one larger piece about 1/2” thick. I then spread a layer of cream cheese, sautéed onions, mushrooms, spinach and maybe some fresh cooked crumbled bacon or cheddar cheese. Then roll the thing back up and season with Weber Chicago style seasoning. Make a bacon “weave” thing and wrap that on the outside. Put on the traeger to smoke for a couple hours, crank up the heat to 300 and get it to medium rare. Cut in slices and serve with a few tabs of Lisinopril and Simvastatin.

 

I love these threads, it’s like the price is right of the inter webs. . .
Salt and pepper to your likings. Let it set on the counter (out of reach of the dog) to warm it up. Preheat oven to 400*. Heat cast iron pan with a small amount of high heat oil and a small amount of rock salt. Sear both sides of the meat, insert a meat thermometer then stick the whole show in the oven. Cook to 128-130*. Remove from oven and place on plate and cover it with tin foil. Let ’er rest for a few minutes watching that thermometer. Slice it thin and serve it up. It should be medium rare or real close to it.

 

Great scott. Mince fresh garlic, press it on the outside, sea salt, pepper, and a couple pads of butter. BBQ over natural lump charcoal and cook it RARE. Best eatin steak ever.

 

Stick 'em.... What else do you put it on???? Cooking with Olive Oil creates quite a stench and if you get it too hot it gets worse. There's only one thing that should ever touch an elk steak and that's bacon grease.

 

My Dad is 100% Italian his old timers would use olive oil on the A5’s ,they shot for the Market ,guns stayed running 🤔so how’s that 😂.The pictures surprised there are any still flying 😳😂

 

Cathunter... Doesn't surprise me. One reason those A-5's kept running is because they're a great gun.

 

Looks exactly like a backstrap roast cut by The Meating Place. I would cut it into 4 thick steaks - season with California Garlic Salt & Lemon Pepper.

Fire up the BBQ to as hot as you can - the high heat will sear the steak and trap in the flavor. Cook for 6-7 minutes per side for medium rare. If you only eat meat that is well done, then consider donating the cut to somebody else that will enjoy it. After your done cooking, cover the meat with some tin foil for 8-10 minutes.

I kinda like a little bit of blue cheese to dab my bites of steak in...

 

Schnitzel. Or Jagerschnitzel. With Yukon gold skillet potatoes on the side.

 

Leave it whole!! Season it up. Sear the outside until it reaches whatever internal temp you like. Slice and enjoy. Can’t believe how many guys still slice into steaks before cooking. You’re missing out!


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Completely agree.

 

Like BTA said!
Think tri- tip and don’t over cook. Leaving whole keeps in all the juices and flavor. I do this with the blackstrap and tenderloins. It’s the only way I will cook big game

 

Now u did it mentioned the two best pieces 🍴👌👍🏻.Except my old timer kin folk like the necks .Thats why if I use a gun I have to ear hole them . 😂

 

Marinate in Italian dressing for several days, the cheap kind works. Then barbecue on hot for a few minutes on each side. Best deer back straps I have had in a long time.

 

yep 👍🏻,McCormicks had a marinade ,ziplock it ,come back in a few days ,it’s fine out of the bag😳🤔

 

It’s crazy how so many of you over complicate this. A $12 instant read meat thermometer is your best friend.

Season with whatever you want. Cook by whatever method you want until it’s 120-130 internal. Slice and eat.


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This

 

Looks damn good! About the only way to screw that elk up is to over cook it. And as everyone’s stated, there’s a dozen ways to skin a cat.