Grilled Muskox Steaks with Garlic Herb Butter (Alaskan Style) | Arteflame

Introduction

There is something undeniably primal about grilling muskox. The moment that garlic herb butter hits the hot, seared crust, the aroma of melting thyme and roasting meat transports you straight to a campfire on the tundra. This isn't just a steak dinner; it’s an encounter with "Ice Age Beef," offering a flavor that is surprisingly sweet, deeply earthy, and far less gamey than you might expect. It is a rustic yet refined experience perfect for a special weekend gathering.

Why This Recipe Works

Cooking lean game meat can be intimidating, but the Arteflame grill makes it approachable and forgiving. The high-heat sear locks in moisture, while the rich compound butter adds the necessary fat that muskox naturally lacks. It is the perfect balance of wild ingredients and refined steakhouse technique, guaranteed to impress both adventurous eaters and game-meat skeptics.

Kitchen Wisdom

• Temperature Matters: Muskox is incredibly lean. Always let your steaks come to room temperature for 30–45 minutes before grilling to ensure even cooking.
• Watch the Heat: Pull the meat off the grill at 130°F for a perfect medium-rare. Past medium, the texture can become tough.
• The Rest is Crucial: Let the meat rest for 10 minutes under foil. This allows the juices to redistribute and creates a sauce with the melting butter.

Swaps & Substitutions

If you don't have fresh herbs, high-quality dried herbs will work in a pinch—just reduce the quantity by half. For a dairy-free option, replace the butter with ghee or a high-quality olive oil chimichurri to maintain that essential richness.

Ingredients

The Muskox Steaks

• 2 to 4 Muskox steaks (ribeye or strip loin preferred), approximately 1-inch thick
• 2 tbsp Extra virgin olive oil
• Coarse sea salt (to taste)
• Freshly ground black pepper (to taste)

Garlic Herb Butter

• 1/2 cup Unsalted butter, softened to room temperature
• 3 cloves Garlic, minced
• 1 tbsp Fresh rosemary, finely chopped
• 1 tbsp Fresh thyme, leaves stripped and chopped
• 1 tbsp Fresh parsley, chopped
• 1 tsp Lemon zest
• 1/2 tsp Sea salt

Instructions

Step 1: Prepare the Compound Butter

1. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, and sea salt.
2. Mash the ingredients together with a fork until the herbs and garlic are evenly distributed throughout the butter.
3. Transfer the mixture onto a piece of plastic wrap or parchment paper. Roll it into a log shape, twist the ends to seal, and place it in the refrigerator to firm up while you prepare the grill.

Step 2: Prep the Steaks

1. Remove the muskox steaks from the refrigerator at least 30 to 45 minutes before cooking. Allowing them to come to room temperature ensures even cooking.
2. Pat the steaks completely dry with paper towels. Moisture on the surface produces steam, which hinders a good sear.
3. Rub the steaks generously with olive oil on all sides. Season liberally with coarse sea salt and freshly ground black pepper.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Let it burn down until you have a solid bed of coals and the cooktop is extremely hot.
2. Aim for a medium-high heat zone on the flat steel cooktop (around 400°F - 450°F). You want it hot enough to sear quickly without burning the exterior before the inside cooks.

Step 4: Sear and Grill

1. Place a small dab of butter or oil on the plancha to season the cooking area.
2. Lay the steaks onto the hot steel cooktop. Let them sear undisturbed for about 3-4 minutes to develop a rich, mahogany crust.
3. Flip the steaks using tongs. Cook for another 3-4 minutes on the other side.
4. For a medium-rare finish (highly recommended for muskox), aim for an internal temperature of 130°F. Do not overcook, as the lean meat will dry out quickly past medium.

Step 5: Rest and Serve

1. Remove the steaks from the grill and transfer them to a cutting board or warm platter.
2. Immediately slice rounds of the cold garlic herb butter and place them on top of the hot steaks.
3. Tent the steaks loosely with foil and let them rest for at least 5 to 10 minutes. This allows the juices to redistribute and the butter to melt into a delicious sauce.

Tips

When cooking wild game like muskox, temperature control is your most critical variable. Unlike grain-fed beef, muskox fat is almost non-existent within the muscle fibers (marbling), meaning there is no internal fat buffer to keep the meat moist if you cook it too long. Always use a reliable instant-read meat thermometer. Pull the steaks off the grill when they are about 5 degrees below your target temperature, as the residual heat will continue to cook the meat while it rests. For the best texture, aim for medium-rare; cooking muskox to well-done will almost certainly result in a tough, liver-like texture.

Additionally, don't skip the resting period. Because the meat is denser than domestic beef, the muscle fibers need time to relax after the shock of the high heat. Resting allows the savory juices to travel back to the center of the steak. If you cut into it immediately, those juices will run out onto the board, leaving your steak dry. Combining the resting phase with the melting compound butter creates a natural, flavorful sauce that requires zero extra effort.

Variations

While the classic garlic herb butter is a foolproof pairing, muskox is a versatile meat that stands up well to bolder flavors. If you are looking to experiment with different profiles, consider adjusting the rub or the finishing fat to suit your palate. The goal is always to add fat and acidity to cut through the richness of the red meat without overpowering its unique taste. Here are a few adventurous variations to try on your next cookout:

• Coffee-Crusted Muskox: Add finely ground espresso and smoked paprika to your salt and pepper rub for a deep, smoky, earthy crust.
• Blue Cheese Finish: Instead of herb butter, top the resting steaks with a crumble of high-quality gorgonzola or Roquefort cheese mixed with a little heavy cream.
• Berry Reduction: Skip the butter and serve with a warm sauce made from wild blueberries or lingonberries, balsamic vinegar, and honey.
• Juniper Marinade: Marinate the steaks for 4 hours in crushed juniper berries, gin, olive oil, and shallots for a Nordic-inspired flavor profile.
• Chimichurri Style: Top the grilled steaks with a bright, acidic chimichurri sauce made from cilantro, parsley, red wine vinegar, and garlic.

Best pairings

To round out this wild game feast, look for side dishes that offer earthy flavors and hearty textures. Since muskox is a lean, robust protein, it pairs beautifully with root vegetables and grains that can soak up the herb butter sauce. You want sides that are substantial enough to match the intensity of the meat but simple enough not to compete with it. Roasted or grilled vegetables are particularly good as they can be prepared right alongside the steaks on the Arteflame.

• Grilled Root Vegetables: Parsnips, carrots, and sweet potatoes charred on the flat top enhance the meal's natural sweetness.
• Wild Rice Pilaf: A nuttier grain like wild rice with dried cranberries and pecans compliments the gamey notes of the steak.
• Bold Red Wines: Pour a glass of Syrah, Cabernet Sauvignon, or a Malbec; the tannins help cleanse the palate between bites.
• Sautéed Wild Mushrooms: Chanterelles or morels cooked in butter and garlic are a natural forest-to-table companion.

Conclusion

Grilling muskox steaks on the Arteflame is a culinary adventure that connects you to the wild landscapes of the North. By treating this lean, ancient protein with respect—searing it hot and fast, and finishing it with a luxurious garlic herb butter—you unlock a depth of flavor that domestic beef simply cannot match. It is a dish that celebrates the ingredients, turning a simple steak dinner into a memorable event.

We hope this recipe inspires you to step outside your comfort zone and try new types of wild game. The key is simplicity and quality; let the unique taste of the muskox shine through, supported by the smoke of the grill and the richness of fresh herbs. Gather your friends around the fire, slice up these savory steaks, and enjoy a true taste of the wild.