Grilled Elk Medallions (West Virginia Style) | Arteflame

Introduction

There is a primal elegance to grilling game meat, and these West Virginia Grilled Elk Medallions embody that spirit perfectly. Imagine the aroma of woodsmoke mingling with garlic and fresh thyme as the meat sizzles on the hot steel—it is the scent of a perfect autumn evening in the Appalachians. When cooked correctly, elk is surprisingly mild and sweet, offering a melt-in-your-mouth texture that rivals the finest filet mignon. This dish turns a rugged hunt into a sophisticated dinner that feels right at home in your backyard.

Why I Love This Recipe

This dish is the ultimate bridge between rustic campfire cooking and fine dining. It celebrates the lean, clean flavor of wild game without masking it. Using the Arteflame allows for a restaurant-quality sear on the center grate while the flat cooktop gently butter-bastes the medallions, ensuring they stay juicy and tender without the risk of flare-ups charring the delicate meat.

Kitchen Wisdom

• Watch the Temp: Elk is incredibly lean and unforgiving. Pull the meat at 130°F for a perfect medium-rare; anything past medium will likely become dry and tough.
• Zone Management: Use the high heat of the center grate solely for the crust, then immediately move to the cooler flat top to finish cooking gently. This prevents the garlic and herbs from burning and turning bitter.

Easy Swaps

If you do not have access to elk, venison backstrap is the closest wild alternative. For a store-bought option, lean beef tenderloin works beautifully with this herb profile and cooking method.

Ingredients

Elk Preparation

• 4 Elk Medallions (approximately 6-8 oz each, brought to room temperature)
• 4 tbsp Unsalted Butter, divided
• 2 tbsp Extra Virgin Olive Oil
• 3 cloves Garlic, finely minced
• 1 tbsp Fresh Rosemary, chopped
• 1 tbsp Fresh Thyme, leaves stripped
• Sea Salt (to taste)
• Freshly Cracked Black Pepper (to taste)

Instructions

Step 1: Preparation and Preheat

1. Begin by removing your elk medallions from the refrigerator at least 30 minutes before cooking. Allowing the meat to reach room temperature ensures an even cook throughout.
2. While the meat rests, fire up your Arteflame grill. Build a medium-sized fire in the center to get the griddle hot. You want the center grill grate to be searing hot (over 600°F) and the flat cooktop to reach a steady medium-high heat.
3. Pat the medallions dry with a paper towel to remove excess moisture, which helps create a better crust.

Step 2: Seasoning the Meat

1. Rub each elk medallion generously with the olive oil. This acts as a binder for the seasonings.
2. Combine the minced garlic, chopped rosemary, and thyme in a small bowl.
3. Season the meat liberally on all sides with sea salt and freshly cracked black pepper.
4. Press the herb and garlic mixture gently onto the top and bottom of each medallion.

Step 3: Searing the Medallions

1. Place a small dab of butter or oil on the center grill grate.
2. Place the elk medallions directly onto the center grate for the initial sear.
3. Grill for about 2 minutes per side. You are looking for a rich, dark brown crust to form, locking in the natural juices.

Step 4: Finishing on the Flat Top

1. Once seared, move the medallions from the center grate to the flat carbon steel cooktop. This area provides a more gentle, even heat.
2. Place a tablespoon of butter on top of each medallion. As the butter melts, it will baste the meat, adding moisture and richness.
3. Continue cooking until the internal temperature reaches 130°F for a perfect medium-rare. Do not overcook.

Step 5: Rest and Serve

1. Remove the elk from the grill and transfer them to a cutting board or warm plate.
2. Tent loosely with foil and let the meat rest for 5 to 10 minutes. This allows the fibers to relax and the juices to redistribute throughout the steak.
3. Serve whole or sliced against the grain.

Tips

Elk is significantly leaner than beef, which means it cooks faster and is less forgiving if overcooked. The most critical tip for success with this recipe is strictly monitoring the internal temperature. You want to aim for medium-rare, pulling the meat off the grill at around 130°F (54°C), as the residual heat will raise the temperature another 5 degrees while resting. Never skip the resting phase; giving the medallions 5 to 10 minutes allows the juices to redistribute, ensuring every bite is succulent rather than dry. Additionally, ensuring your grill is fully preheated is vital. If the grill isn't hot enough, the meat will steam rather than sear, resulting in a gray exterior. Finally, when searing on the Arteflame, use the different heat zones to your advantage—sear hot in the center, then finish gently on the outer ring to prevent burning the garlic and herbs.

Variations

While the classic garlic and herb rub is a timeless West Virginia staple, elk meat is a fantastic canvas for various flavor profiles. Because the meat is naturally sweet and mild, you can lean into savory, spicy, or even fruity elements depending on the season and your mood. Experimenting with marinades and rubs can transform the dish entirely. Here are a few ways to twist the recipe while keeping the grilling technique the same:

• Coffee Rub: Mix finely ground coffee with brown sugar and chili powder for a crust that creates a bold contrast to the meat's natural sweetness.
• Juniper Berry Glaze: Crush juniper berries with gin and honey for a traditional alpine flavor that pairs wonderfully with game.
• Spicy Cajun Style: Use a heavy dusting of Cajun spice and finish with a spicy cayenne-infused compound butter.
• Wild Mushroom Cream: Skip the herb butter and top the grilled medallions with a rich wild mushroom and brandy cream sauce.
• Bacon-Wrapped: Wrap the medallions in thick-cut smoked bacon before grilling to add essential fat and a deep smoky flavor.

Best pairings

To complete this West Virginia-inspired feast, you need side dishes that can stand up to the rich, iron-heavy flavor of the elk without overpowering it. Earthy vegetables and hardy starches are your best friends here, bridging the gap between the wild game and the smoky char of the grill. A bold beverage is also essential; a full-bodied red wine like a Cabernet Sauvignon or a Syrah pairs beautifully with the gamey notes, highlighting the pepper and herbs. Alternatively, a local dark lager or brown ale complements the char perfectly.

• Roasted Root Vegetables: Carrots, parsnips, and turnips roasted on the flat top with honey glaze.
• Garlic Mashed Potatoes: Creamy Yukon gold potatoes with roasted garlic and chives.
• Sautéed Wild Greens: Dandelion greens, kale, or spinach quickly sautéed with lemon and garlic.
• Cast-Iron Cornbread: A slice of buttery, skillet-cooked cornbread adds a sweet texture contrast.

Conclusion

Grilling elk medallions on the Arteflame isn't just about cooking dinner; it is about connecting with a culinary heritage that values fresh, wild ingredients and open-fire cooking. The combination of the smoky fire, fresh herbs, and high-quality game meat creates a dish that is elegant enough for a formal dinner party yet rugged enough for a campfire feast. By following these simple steps and respecting the lean nature of the meat, you transform a simple cut of game into a world-class meal that rivals any high-end steakhouse. We hope this West Virginia Grilled Elk recipe becomes a staple in your outdoor cooking repertoire. Fire up the grill, pour a glass of wine, and enjoy the wild, natural flavors of the mountains right in your own backyard.