Idaho Grilled Elk Steaks on the Arteflame Grill

Introduction

Experience the rich, wild flavor of grilled Idaho elk steaks, seared to perfection on the Arteflame grill. This reverse-sear method locks in juices, giving you a tender, flavorful steak every time. Using the high-temperature center grill grate and the flat top cooktop, you can cook your steaks and side dishes simultaneously, making it a seamless outdoor cooking experience. Master the art of wild game grilling with this incredible recipe!

Ingredients

• 4 elk steaks (8 oz each)
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp coarse salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

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 allow the fire to build up.
4. Wait about 20 minutes for the grill to be fully heated and ready for grilling.

Step 2: Marinate the Elk Steaks

1. In a small bowl, mix melted butter, rosemary, thyme, garlic, smoked paprika, salt, pepper, Worcestershire sauce, and Dijon mustard.
2. Rub the mixture all over the elk steaks and allow them to sit at room temperature for 30 minutes.

Step 3: Sear the Steaks on the Center Grill Grate

1. Place the elk steaks on the center grill grate where the heat reaches over 1,000°F.
2. Sear for 1-2 minutes per side to create a beautiful crust.
3. Flip the steaks only once to lock in the juices.

Step 4: Move to the Griddle for Reverse Searing

1. Transfer the seared steaks to the flat griddle cooktop.
2. Cook them slowly, flipping occasionally, until the internal temperature reaches about 15°F below your desired doneness.
3. Remove from the grill and let rest for 5-10 minutes before serving.

Tips

• Use a meat thermometer to ensure perfect doneness.
• Move the steaks to different heat zones on the flat cooktop for precise temperature control.
• Let the steaks rest before cutting to retain all the juices.

Variations

1. Garlic Butter Elk Steaks: Replace Dijon mustard with extra butter and add more garlic for a rich, buttery finish.
2. Smoky Maple Elk Steaks: Brush steaks with a mix of maple syrup and smoked paprika before searing.
3. Spicy Cajun Elk Steaks: Add cayenne pepper and Cajun seasoning for a bolder kick.
4. Asian-Glazed Elk Steaks: Marinate steaks in soy sauce, honey, and ginger for an Asian-inspired flavor.
5. Herb Crusted Elk Steaks: Coat steaks with a blend of fresh chopped herbs and cracked black pepper before grilling.

Best Pairings

• Grilled asparagus with lemon butter
• Roasted garlic mashed potatoes
• Wild rice pilaf
• Smoky grilled corn on the cob
• Full-bodied red wine like Cabernet Sauvignon

Conclusion

Savor the wild taste of Idaho with perfectly grilled elk steaks on the Arteflame grill. This easy reverse-sear method ensures tender, juicy steaks with a steakhouse-quality crust. Enjoy outdoor grilling with all your dishes sizzling to perfection on the flat cooktop!