Seared Elk Steaks (Utah Style) | Arteflame

Introduction

There is nothing quite like the primal satisfaction of cooking over an open fire, especially when the main event is a stunning cut of wild game. These Utah Elk Steaks are the definition of rustic elegance—boasting a crisp, smoky crust that gives way to a ruby-red, meltingly tender interior. The scent of sizzling rosemary and crushed juniper berries instantly transports me to the rugged red rocks of the high desert, making this dish feel like a celebration of the wild, whether I’m cooking at a campsite or right in my own backyard.

Why This Recipe Works

I adore this recipe because it demystifies cooking game meat, which can often be intimidating. By using the Arteflame’s unique heat zones, you get the best of both worlds: a steakhouse-quality sear and a gentle finish that keeps the lean meat juicy. The addition of a garlic-herb butter baste bridges the gap between the lean elk and the richness we crave in a steak, creating a flavor profile that is robust yet surprisingly clean.

Kitchen Wisdom

• Watch the Temp: Elk is incredibly lean; pull it off the heat at 125°F for a perfect medium-rare. Overcooking is the enemy here!
• Room Temperature: Let your steaks sit out for 45 minutes before grilling to ensure even cooking throughout.
• Rest is Best: Give the meat at least 10 minutes to rest under foil so the juices redistribute rather than spilling out onto your cutting board.

Substitutions

If you can't source elk, this method works beautifully with bison ribeyes or thick-cut beef venison. No juniper berries? A splash of gin in the marinade or simply increasing the black pepper and rosemary will still provide that earthy, aromatic kick.

Ingredients

The Meat

• 4 Elk Steaks (Ribeye or Loin, approx. 1-inch thick)
• 2 tbsp Extra Virgin Olive Oil (for coating)

The High Desert Rub

• 1 tbsp Sea Salt (coarse grain)
• 1 tbsp Black Pepper (freshly cracked)
• 1 tsp Dried Juniper Berries (crushed, for that Utah flair)
• 1 tbsp Fresh Rosemary (finely chopped)
• 1 tbsp Fresh Thyme (finely chopped)
• 2 cloves Garlic (minced)

Finishing Touch

• 4 tbsp Unsalted Butter (for basting)
• Fresh Sage leaves (optional garnish)

Instructions

Step 1: Preparation and Marinating

1. Remove the elk steaks from the refrigerator at least 45 minutes before cooking to allow them to reach room temperature. This is crucial for even cooking.
2. Pat the steaks completely dry with paper towels to ensure a good sear.
3. In a small bowl, mix the crushed juniper berries, chopped rosemary, thyme, garlic, salt, and pepper.
4. Rub the steaks generously with olive oil, then coat them evenly with the herb and spice mixture. Press the rub into the meat.

Step 2: Firing Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (oak or hickory works well with game).
2. Allow the grill to heat up for about 20 minutes. You want the center grill grate to be extremely hot (over 800°F) for searing, and the outer flat top griddle to be medium-high heat.
3. Lightly oil the flat top cooktop to season it right before adding the meat.

Step 3: The Reverse Sear Technique

1. Place the elk steaks directly onto the center grill grate for a rapid sear. Sear for about 1-2 minutes per side until a rich, brown crust forms. Do not overcook here; you are just sealing the surface.
2. Move the steaks out to the flat top griddle (the solid steel ring) to finish cooking gently.
3. Place a tablespoon of butter on top of each steak as they finish cooking, allowing it to melt over the crust and herbs.

Step 4: Checking Temperature and Resting

1. Cook until the internal temperature reaches 125°F to 130°F for medium-rare. Elk is very lean and will become tough if cooked past medium.
2. Remove the steaks from the grill and place them on a cutting board.
3. Tent loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the fibers.

Tips

Cooking elk requires a slightly different approach than cooking beef due to its incredibly low fat content. The most critical tip for this recipe is to watch your internal temperature closely. Unlike a fatty ribeye of beef that forgives overcooking, elk will dry out instantly if it passes the medium mark. Aim for rare to medium-rare for the most tender experience. Additionally, because elk is so lean, adding fat is essential. The butter finish on the Arteflame’s flat top isn't just for flavor; it provides necessary moisture that creates a velvety mouthfeel. If you are harvesting the meat yourself, ensure it has been properly aged, as aging helps break down enzymes and tenderize the muscle fibers before it ever hits the heat. Finally, always slice against the grain when serving to shorten the muscle fibers for maximum tenderness.

Variations

While the juniper and rosemary blend pays homage to the Utah landscape, elk is a versatile protein that pairs well with various flavor profiles. You can easily adapt this recipe to suit your palate or whatever ingredients you have on hand at camp. If you prefer a bolder crust, a coffee-based rub adds an earthy depth that complements the gamey notes of the meat. For those who enjoy a touch of sweetness to balance the savory, a berry reduction glaze applied just before taking the meat off the grill is fantastic. Here are a few specific variations to try:

• Cowboy Coffee Rub: Mix ground espresso, chili powder, and brown sugar into the seasoning for a smoky, dark crust.
• Spicy Southwest: Add cayenne pepper and smoked paprika to the rub, and finish with a squeeze of lime.
• Sweet & Savory: Glaze the steaks with a huckleberry or blackberry reduction during the last minute of cooking.
• Garlic Lover’s: Roast whole garlic cloves on the Arteflame flat top and smash them over the steaks with the finishing butter.
• Mushroom Topping: Sauté wild mushrooms in butter on the flat top while the steaks rest, then pile them on top for serving.

Best pairings

To round out this Dinosaur National Monument inspired meal, you need sides that can stand up to the robust flavor of the elk without overpowering it. Root vegetables are a natural choice as they can be roasted directly on the Arteflame flat top alongside the steaks. The sweetness of roasted carrots or the earthiness of potatoes complements the savory meat perfectly. For beverages, wild game calls for a drink with structure. A bold red wine with high tannins cuts through the richness, while a dark porter beer mirrors the char from the wood fire. Consider these pairings for a complete feast:

• Cast Iron Potatoes: Sliced potatoes fried in duck fat with rosemary on the flat top.
• Charred Asparagus: Grilled quickly with lemon zest and parmesan.
• Wine: A bold Syrah or Cabernet Sauvignon.
• Beer: A rich Porter or Stout.
• Sauce: A creamy horseradish sauce or a chimichurri board sauce.

Conclusion

Grilling Utah elk steaks on an Arteflame is more than just preparing a meal; it is a culinary adventure that connects you to the wild history of the American West. The combination of the lean, flavorful meat and the wood-fired cooking method creates a dish that is rustic yet refined, perfect for a gathering under the stars or a special weekend dinner. By following the steps to sear and carefully finish the meat, you ensure a tender, juicy result that respects the animal. Whether you have spent the day hiking Dinosaur National Monument or just dreaming of the mountains, this recipe brings the taste of the wild straight to your plate. Fire up the grill, pour a glass of bold red wine, and enjoy one of nature’s finest offerings.