Grilled Mountain Goat Steaks (Montana Style) | Arteflame

Introduction

Imagine the scent of wood smoke and fresh herbs hitting the hot iron, transforming a rugged hunt into an elegant meal. Harvesting a mountain goat is a once-in-a-lifetime achievement, but the meat often gets a bad rap for being tough. This recipe changes the narrative, delivering a steak that is tender, juicy, and rich in earthy flavor. It is the perfect way to honor the animal and share a story around the fire, creating a memory as vivid as the hunt itself.

Why I Love This Method

Wild game requires a gentle touch, and this recipe strikes the perfect balance between flavor and technique. The Arteflame grill is the secret weapon here; its ability to sear at high heat on the center grate while finishing gently on the flat top ensures the lean meat retains its moisture. It takes the guesswork out of cooking game, resulting in a steakhouse-quality crust without the risk of overcooking.

Tips for Success

• Don't Skip the Rest: Let the meat rest for at least 10 minutes after grilling. Cutting too soon will spill the savory juices, leaving the meat dry.
• Watch the Temp: Because mountain goat is so lean, aim for medium-rare (130°F). Anything past medium will become tough quickly.
• Slice Against the Grain: This is crucial for wild game. Shortening the muscle fibers ensures every bite is tender.

Simple Swaps

If you don't have mountain goat, this marinade and searing technique works wonders on elk or venison backstrap. For a gluten-free version, simply substitute the soy sauce with coconut aminos.

Ingredients

To bring out the best in this wild game, we use fresh aromatics and high-quality fats to complement the lean meat.

The Meat

• 4 Mountain Goat Steaks (Loin or Round cuts), approximately 1-inch thick
• 2 tbsp Unsalted Butter (for finishing)

The Marinade

• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Soy Sauce (or Coconut Aminos for a gluten-free option)
• 3 cloves Garlic, minced
• 1 tbsp Fresh Rosemary, chopped
• 1 tbsp Fresh Thyme, chopped
• 1 tsp Freshly Cracked Black Pepper
• 1/2 tsp Sea Salt (add just before grilling to prevent drying out the meat)

Instructions

Step 1: Tenderizing and Marinating

1. Pat the mountain goat steaks completely dry with paper towels to ensure the marinade adheres properly.
2. In a small bowl, whisk together the olive oil, soy sauce, minced garlic, rosemary, thyme, and black pepper.
3. Place the steaks in a resealable plastic bag or a shallow glass dish and pour the marinade over them, massaging it into the meat.
4. Refrigerate for at least 4 to 6 hours, though overnight (up to 24 hours) is preferred for tougher cuts to help break down the fibers.

Step 2: Preparing the Arteflame Grill

1. Remove the steaks from the refrigerator 45 minutes before cooking to let them reach room temperature; this promotes even cooking.
2. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or seasoning wood.
3. Allow the grill to heat up for about 20 minutes. You want the center grill grate to be extremely hot (600°F+) for searing, while the outer flat cooktop stabilizes at a medium heat.

Step 3: The High-Heat Sear

1. Remove the steaks from the marinade and shake off excess moisture. Season lightly with sea salt now.
2. Place the steaks directly on the center grill grate for the initial sear.
3. Sear for 1 to 2 minutes per side. You are looking for a deep, dark brown crust (the Maillard reaction) without cooking the center through yet.

Step 4: Finishing the Cook

1. Once seared, move the steaks onto the flat carbon steel cooktop to finish cooking. Choose a zone with medium heat.
2. Top each steak with a knob of butter and let it melt over the meat as it finishes.
3. Cook until the internal temperature reaches 130°F for medium-rare. Avoid cooking past medium (140°F) as wild goat contains very little fat and will dry out quickly.

Step 5: Resting and Serving

1. Remove the steaks from the grill and place them on a warm cutting board.
2. Tent loosely with foil and let the meat rest for at least 10 minutes. This allows the juices to redistribute throughout the steak.
3. Slice against the grain to maximize tenderness and serve immediately.

Tips

Cooking wild game requires a slightly different approach than beef. Because mountain goat is incredibly lean, the margin for error is small. The most critical tip is to never skip the resting period; cutting into the meat too early will cause all the savory juices to run out, leaving you with dry leather. Additionally, pay close attention to the grain of the meat. Even after cooking it perfectly, slicing with the grain can make the meat chewy. Always identify the direction of the muscle fibers and slice perpendicular to them. Finally, if you have an older billy goat, consider using a manual meat mallet to physically tenderize the steaks before they go into the marinade. This breaks down connective tissue and ensures a softer bite.

Variations

While the classic herb and garlic profile is timeless, mountain goat pairs well with various flavor profiles. Here are a few ways to switch up this recipe:

• Coffee Rub: Skip the liquid marinade and use a dry rub of ground coffee, brown sugar, and chili powder for a smoky, deep flavor profile.
• Chimichurri Topper: Grill the steaks simply with salt and pepper, then top generously with a spicy, acidic chimichurri sauce to cut through the richness.
• Juniper Berry Infusion: Add crushed juniper berries and a splash of gin to the marinade for a flavor that mimics the alpine environment the goat lived in.
• Bacon Wrapped: Wrap the edges of the steak in thin bacon secured with toothpicks to add fat and smoky flavor during the cook.
• Red Wine Reduction: Marinate in a bold Cabernet Sauvignon instead of soy sauce for a more classic, European hunter's style dish.

Best pairings

A meal this robust deserves sides and drinks that can stand up to the bold flavors of wild game without overpowering them. Earthy root vegetables are a natural companion. Try roasting carrots, parsnips, or potatoes directly on the flat surface of the Arteflame while the steaks rest; the residual juices and butter from the meat will flavor the vegetables beautifully. For greens, charred asparagus or wilted kale with lemon zest works perfectly to add freshness. When it comes to beverages, opt for a full-bodied red wine like a Syrah, Malbec, or a Petit Verdot. If you prefer beer, a dark porter or a stout complements the char of the meat and the richness of the butter finish.

Conclusion

Grilling Montana mountain goat steaks on the Arteflame is more than just preparing a meal; it is a celebration of the wild. By utilizing the intense heat of the center grate for searing and the flat top for controlled finishing, you transform a challenging cut of meat into a tender, gourmet delicacy. This method respects the animal and provides a connection to nature that store-bought meat simply cannot replicate. Whether you are feeding a camp full of hunters or hosting a dinner party at home, this recipe ensures that your hard-earned harvest is honored with the best possible flavor and texture. Gather around the fire, share the story of the hunt, and enjoy the unique taste of the high country.