Colorado Rocky Mountain Elk Steaks on Arteflame Grill

Introduction

Experience the rich, natural flavors of thick-cut elk steaks marinated in a blend of butter, rosemary, and juniper berries, then reverse-seared to perfection on the Arteflame grill. This method locks in the juices, giving you a steakhouse-quality sear over a wood fire. Get ready to elevate your outdoor grilling game with this incredible Colorado-inspired dish!

Ingredients

• 2 thick-cut elk steaks (at least 1.5 inches thick)
• 4 tbsp unsalted butter, melted
• 1 tbsp fresh rosemary, chopped
• 1 tbsp juniper berries, crushed
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp Dijon mustard
• Firewood for grilling

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and let the grill heat up for about 20 minutes until the center grill grate reaches over 1,000°F.

Step 2: Marinate the Elk Steaks

1. In a small bowl, mix melted butter, rosemary, minced garlic, crushed juniper berries, salt, pepper, and Dijon mustard.
2. Rub the marinade generously over both sides of the elk steaks.
3. Let the steaks rest at room temperature for 30 minutes to absorb the flavors.

Step 3: Sear the Steaks

1. Place the elk steaks on the center grill grate at 1,000°F for a deep, golden-brown crust.
2. Sear each side for about 2 minutes until a rich crust forms.

Step 4: Finish on the Flat Cooktop

1. Move the seared steaks to the flat cooktop griddle to continue cooking.
2. Cook until the internal temperature reaches 15°F below your desired doneness.
3. Remove from heat and let rest for 5-10 minutes before serving.

Tips

• Use a meat thermometer to monitor doneness. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium.
• Cook vegetables alongside your steaks on the flat cooktop griddle.
• Use cherry or oak firewood for an enhanced smoky flavor.

Variations

1. Herb Infused: Add thyme and sage to the butter marinade for an extra herbal touch.
2. Garlic & Peppercorn: Increase the garlic to 3 cloves and add crushed peppercorns for a bolder taste.
3. Citrus Zest: Mix in some orange zest to complement the juniper berries.
4. Spicy Kick: Add 1/2 tsp cayenne pepper for some heat.
5. Balsamic Glaze: Drizzle balsamic glaze over the steaks after grilling for a touch of sweetness.

Conclusion

Cooking elk steaks on the Arteflame grill ensures a perfect steakhouse-quality experience right in your backyard. Utilizing the reverse-sear method, these steaks remain juicy, flavorful, and incredibly tender. Try different variations and pairings to create your perfect Colorado-inspired meal.

Best Pairings

• Grilled asparagus and roasted sweet potatoes
• Arugula and walnut salad with balsamic dressing
• Full-bodied red wine like Cabernet Sauvignon or Malbec
• Aged cheddar or blue cheese