Dinosaur National Monument Utah Elk Steaks

Introduction

Thick, juicy elk steaks are a delicacy that deserve the right preparation. Inspired by the rugged terrain of Dinosaur National Monument in Utah, this recipe brings out the rich, bold flavor of elk using the reverse sear technique on the Arteflame grill. With a high-temperature sear at over 1,000°F in the center followed by precise finishing on the flat top griddle, every bite is perfectly cooked and full of flavor. The solid steel cooktop gives you different heat zones to dial in your cook and make sure your steaks turn out just the way you want them. Plus, cleanup is a breeze.

Ingredients

• 4 thick-cut elk steaks (1.5 - 2 inches thick)
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• Salt and freshly cracked black pepper to taste
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar (optional for slight caramelization)

Instructions

Step 1: Fire Up The Arteflame Grill

1. Soak three paper napkins in vegetable oil and place them in the bottom center of your Arteflame grill.
2. Stack firewood pieces on top of the napkins.
3. Use a lighter or match to ignite the napkins.
4. Allow the fire to build and the grill to come up to temperature (about 20 minutes).

Step 2: Marinate The Elk Steaks

1. In a bowl, mix the melted butter, garlic, rosemary, thyme, smoked paprika, Worcestershire sauce, and brown sugar.
2. Brush the mixture generously over the elk steaks, coating all sides.
3. Sprinkle with salt and pepper.
4. Let the steaks marinate at room temperature for around 15 minutes while the grill heats up.

Step 3: Sear The Elk Steaks

1. Place the elk steaks on the center grill grate of the Arteflame where it reaches over 1,000°F.
2. Sear each side of the steaks for 90 seconds to lock in juices and give a steakhouse-style crust.

Step 4: Reverse Sear to Desired Doneness

1. Move the seared elk steaks to the surrounding steel flat cooktop griddle area.
2. Cook low and slow, flipping occasionally for an even finish.
3. Use a meat thermometer to monitor internal temperature. Remove elk steaks when internal temperature is 15°F below your desired doneness.
4. Tent with foil and rest steaks for 10 minutes before serving.

Tips

• Use butter instead of oil for grilling—it enhances the flavor.
• Monitor heat zones on the flat cooktop; it’s hotter closer to the center.
• Let the steaks rest; resting locks in the juices.
• Don’t skip the reverse sear—it creates consistent doneness throughout.
• Always use a meat thermometer for perfectly cooked elk.

Variations

1. Smoky Chipotle Elk Steaks: Add 1 tsp ground chipotle pepper and a squeeze of lime juice to the marinade for a smoky kick.
2. Asian-Ginger Elk Steaks: Replace rosemary and thyme with ginger and soy sauce for an umami-packed flavor profile.
3. Maple-Bourbon Elk Steaks: Combine maple syrup and a splash of bourbon with your butter marinade for a sweet-and-smoky mix.
4. Garlic-Mustard Elk Steaks: Mix Dijon mustard and minced garlic into the butter for a bold, tangy bite.
5. Herb Crusted Elk Steaks: Coat the steaks in fresh thyme, oregano, and crushed peppercorns for a rustic herb crust.

Conclusion

The Arteflame grill brings out the very best in these Utah-style elk steaks. With a powerful sear and a gentle finish, you’re getting restaurant-quality elk right at home. Whether you’re hosting a backyard feast or cooking for the family, this recipe will become a grilling favorite. No lids, no flare-ups—just pure, juicy flavor sealed to perfection.

Best pairings

• Grilled asparagus or charred baby carrots (use Arteflame flat cooktop)
• Garlic butter mushrooms
• Roasted Utah fingerling potatoes with fresh herbs
• Full-bodied red wine like Syrah or Zinfandel
• Local craft beer or hard cider with earthy undertones