Grilled Scottish Elk Steak with Creamy Horseradish Sauce

There is a primal elegance to cooking game meat that connects us directly to nature, and few dishes exemplify this better than a Scottish Elk Steak grilled to perfection on an Arteflame. Unlike beef, elk offers a cleaner, slightly sweeter flavor profile that is incredibly lean and rich in protein. When prepared over a wood fire, the slight smokiness enhances the meat's natural iron notes, transporting you straight to the rugged beauty of the Scottish Highlands. The key to this dish lies in the high-heat sear that locks in moisture, followed by a gentle finish to ensure tenderness. To balance the robust savory depth of the venison, we pair it with a sharp, creamy horseradish sauce. This condiment cuts through the richness, providing a zesty brightness that awakens the palate. Whether you are a hunter with a freezer full of game or a culinary explorer looking for a sustainable beef alternative, this recipe promises a restaurant-quality experience right in your backyard.

Ingredients

For the Elk Steaks

• 4 Elk steaks (Ribeye or Loin), approx. 6-8 oz each
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Coarse Sea Salt
• 1 tbsp Freshly Cracked Black Pepper
• 2 sprigs Fresh Rosemary, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Unsalted Butter (for finishing)

For the Horseradish Sauce

• 1/2 cup Crème Fraîche or Sour Cream
• 2 tbsp Prepared Horseradish (drained)
• 1 tsp Dijon Mustard
• 1 tsp Fresh Lemon Juice
• 1 tbsp Fresh Chives, chopped
• Salt and White Pepper to taste

Instructions

Step 1: Prepare the Meat and Sauce

1. Remove the elk steaks from the refrigerator at least 30 minutes before cooking to allow them to reach room temperature. This ensures even cooking.
2. Pat the steaks dry with paper towels. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and pepper to create a rub. Massage this mixture generously over all sides of the steaks.
3. While the meat rests, prepare the sauce. In a bowl, whisk together the crème fraîche, prepared horseradish, Dijon mustard, lemon juice, and chives. Season with salt and white pepper. Cover and refrigerate until ready to serve to let the flavors meld.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or seasoning wood. Allow the fire to burn down until you have a solid bed of coals and the cooktop is searing hot.
2. Clean the cooktop with a scraper and apply a thin layer of cooking oil to season the surface.
3. Identify your heat zones: the center closest to the grill grate is for searing, while the outer flat top is for gentler cooking.

Step 3: Sear and Grill

1. Place the elk steaks directly on the hottest part of the flat cooktop (or the center grill grate for grill marks). Sear undisturbed for 2-3 minutes until a rich, dark crust forms.
2. Flip the steaks and sear the other side for another 2-3 minutes.
3. Move the steaks to a cooler zone on the flat top to finish cooking. Top each steak with a knob of butter and let it melt over the meat.
4. Cook until the internal temperature reaches 130°F (54°C) for medium-rare. Do not overcook.

Step 4: Rest and Serve

1. Remove the steaks from the grill and place them on a cutting board or warm platter.
2. Tent loosely with foil and let them rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the muscle fibers.
3. Slice against the grain and serve immediately with a generous dollop of the horseradish sauce on the side or drizzled over the top.

Tips

Cooking elk requires a slightly different approach than cooking domestic beef due to its incredibly low fat content. The most critical tip for success is to never cook elk past medium-rare. Once game meat passes 140°F, the lack of intramuscular fat (marbling) causes it to dry out and become tough and liver-like in texture. Using a digital meat thermometer is your best friend here; pull the steaks off the heat when they hit 125°F to 130°F, as the temperature will rise another 5 degrees while resting. Additionally, ensure your grill is blazing hot before the meat touches the surface. You want to minimize the cooking time to preserve tenderness while still achieving that flavorful Maillard reaction on the crust. Finally, the resting period is non-negotiable; cutting into the steak too early will cause all those precious juices to run out onto the plate rather than staying in the meat.

Variations

While the classic horseradish pairing is traditional and delicious, elk is a versatile protein that stands up well to various flavor profiles. You can easily adapt this recipe to suit your seasonal preferences or pantry staples. If you prefer a sweeter profile to contrast the gamey notes, fruit-based reductions work wonders. Alternatively, you can lean into the savory, peppery side of things. Since the Arteflame cooktop allows you to sear ingredients alongside the meat, consider sautéing aromatics right next to your steaks. Here are a few excellent variations to try:

• Juniper Berry Crust: Crush dried juniper berries with black pepper for a piney, gin-like crust that mimics the elk's natural diet.
• Scottish Whisky Glaze: Deglaze the plancha with a splash of Scotch whisky and butter for a smoky, boozy finish.
• Blue Cheese Butter: Swap the horseradish sauce for a compound butter made with Roquefort or Gorgonzola.
• Blackberry Reduction: Serve with a savory blackberry and balsamic reduction instead of the white sauce.
• Coffee Rub: Use a finely ground espresso and chili powder rub for a deep, earthy flavor profile.

Best pairings

To create a cohesive dining experience, the sides and drinks you choose should complement the lean, iron-rich profile of the elk and the sharp bite of the horseradish. You want sides that offer heartiness without overshadowing the star of the show. Earthy root vegetables are a natural fit, as they mirror the forest floor environment where elk thrive. For beverages, you need something with enough structure to stand up to the meat but enough acidity to cut through the creamy sauce. A full-bodied red wine is the standard, but dark beers also pair surprisingly well. Utilize the outer ring of your Arteflame to cook your vegetable sides simultaneously. Here are some top recommendations:

• Roasted Root Vegetables: Carrots, parsnips, and turnips roasted on the flat top with honey and thyme.
• Duck Fat Potatoes: Crispy smashed potatoes fried in duck fat for extra indulgence.
• Syrah or Shiraz: The peppery notes of these wines perfectly match the gamey flavor of the elk.
• Scotch Ale: A malty, dark beer complements the smoky char from the grill.
• Wild Mushrooms: Sautéed chanterelles or porcini mushrooms with garlic and parsley.

Conclusion

Grilling Scottish Elk Steak is more than just preparing a meal; it is an homage to traditional outdoor cooking and the appreciation of wild, natural ingredients. By using the Arteflame grill, you achieve a sear that locks in the delicate flavors of the meat while imparting a subtle wood-fired aroma that modern gas grills simply cannot replicate. The creamy horseradish sauce provides the perfect counterpoint, adding a layer of sophistication that turns a rustic dish into a gourmet feast. This recipe is high in protein, low in fat, and bursting with flavor, making it a healthy yet indulgent choice for any occasion. Whether celebrating a successful hunt or simply enjoying the art of grilling, this dish is sure to leave a lasting impression on your guests.