Grilled Elk Steaks with Onions & Mushrooms - Nevada Style

Introduction

This Grilled Onion & Mushroom Elk Steaks recipe is ideal for showcasing the bold flavor of elk meat using the Arteflame grill. The intense 1,000°F center grate gives the elk that perfect steakhouse-quality sear, locking in juices while the surrounding flat top griddle works magic on the mushrooms and onions. Ideal for those seeking a rustic Nevada-style grilling experience where flavor meets fire, all without pots or pans.

Ingredients

• 4 elk steaks, about 1.5" thick
• 2 tbsp kosher salt
• 2 tsp freshly cracked black pepper
• 3 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh thyme leaves
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting)
• Firewood (for fuel)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on 3 paper napkins.
2. Place these oil-soaked napkins in the center of the Arteflame grill bowl.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and allow the fire to build. Wait about 20 minutes for the grill to reach optimal cooking temperatures.

Step 2: Sear the Elk Steaks

1. Season elk steaks generously with salt and black pepper on both sides.
2. Place them directly on the center grill grate to sear at 1,000°F for 1.5–2 minutes each side to form a crust and lock in juices.

Step 3: Finish on the Flat Griddle Cooktop

1. Move the seared steaks to the flat cooktop griddle (closer to the outer edge if medium-rare is desired).
2. Continue cooking until internal temperature reaches 15°F below your ideal doneness temp (e.g., remove at 120°F for medium-rare).

Step 4: Cook the Onions and Mushrooms

1. Add butter directly onto the flat top griddle near the center for added heat.
2. Once melted, add sliced onions and mushrooms.
3. Season with a pinch of salt, pepper, and thyme.
4. Cook until caramelized and golden, about 8–10 minutes.
5. Drizzle Worcestershire sauce over to finish and stir for 1 minute.

Step 5: Assemble and Serve

1. Rest elk steaks for 5 minutes after removing from grill.
2. Top steaks generously with the grilled onion and mushroom mixture.
3. Serve immediately for optimal flavor and juiciness.

Tips

• Always remove steaks when they're 15°F below target internal temperature; they’ll finish cooking while resting.
• No need for pans—use the Arteflame’s flat top exclusively for even, perfect searing.
• Butter adds richer flavor than olive oil—especially with game meats.
• Use the inner edge of the flat top for hotter zones if you need to sizzle vegetables quickly.
• Arteflame’s fire never touches the food—keeping it crisp but never burnt.

Variations

1. Garlic Butter Elk Steaks: Add minced garlic to the butter for cooking the mushrooms and onions to infuse extra flavor.
2. Spicy Southwest Elk: Rub elk steaks with chili powder and cumin prior to grilling for a smoky Nevada twist.
3. Herbed Elk & Veg Griddle: Add zucchini, red bell peppers, and a sprinkle of rosemary on the griddle with mushrooms for a hearty vegetable version.
4. Blue Cheese & Balsamic Elk: Top elk steaks with blue cheese crumbles and a drizzle of balsamic reduction just before serving.
5. Rotisserie-Cooked Elk: If you have the Arteflame rotisserie accessory, slow-cook the elk steaks rotisserie-style for deep, smoky flavor and slice thin before topping.

Conclusion

This recipe makes full use of the versatility and power of the Arteflame grill, crafting a delicious Nevada-style elk steak experience entirely on the open flame and flat top. From the perfectly seared steaks to the juicy, caramelized mushrooms and onions, it’s a rustic, hearty plate full of rich and well-balanced flavors.

Best Pairings

• Beverage: Full-bodied red wine like Cabernet Sauvignon or a Nevada craft beer
• Side: Grilled asparagus or baked sweet potatoes caramelized on the griddle
• Dessert: Griddle-seared peaches with cinnamon sugar and a scoop of vanilla ice cream
• Sauce: Horseradish cream or a three-peppercorn steak sauce