Grilled Elk Medallions on Arteflame - West Virginia Style

Introduction

Get ready to experience gourmet grilling with this West Virginia-style Elk Medallions recipe grilled to perfection on the unique Arteflame grill. Using the intense center grate heat for searing and the flat top cooktop for finishing, we lock in the flavors and bring out the juicy tenderness of elk meat. With just a simple herb and garlic seasoning and the right technique, you’ll create restaurant-quality elk medallions right in your backyard.

Ingredients

• 4 elk medallions (1.5-inch thick)
• 2 tablespoons unsalted butter, softened
• 3 cloves garlic, finely minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly cracked black pepper, to taste
• Optional: crushed red pepper flakes for a light kick

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 small amount of vegetable oil on three paper napkins.
2. Place the napkins in the base of the Arteflame grill.
3. Stack firewood directly on top of the soaked napkins.
4. Light the paper napkins. In about 20 minutes, your grill will be ready for cooking.

Step 2: Prepare the elk medallions

1. In a small bowl, combine butter, garlic, rosemary, thyme, salt, pepper, and optional red pepper flakes.
2. Rub the herb butter mixture generously over each elk medallion.
3. Let the medallions rest at room temperature while the grill heats up.

Step 3: Sear the elk medallions

1. Once the Arteflame grill reaches searing temperature (center grate over 1,000°F), place the elk medallions directly on the center grate.
2. Sear each side for 2 minutes to create a rich brown crust and lock in juices.

Step 4: Reverse sear to doneness

1. After searing, move the medallions to the flat top griddle around the grill center to finish cooking.
2. Use the inside cooktop zone (hotter area) initially, then slide to the outer edge (cooler zone) as needed.
3. Cook until internal temperature is 15°F below your target doneness (e.g., remove at 120°F for medium rare).

Step 5: Rest and serve

1. Remove from the grill and rest the medallions under foil for 10 minutes before serving.

Tips

• Always let meat rest before slicing to allow juices to redistribute.
• Use an instant-read thermometer for perfect doneness.
• Butter adds extra flavor and caramelizes nicely on the Arteflame flat cooktop.
• Grill your side dishes (veggies, potatoes, corn) at the same time on the outer edges of the cooktop.

Variations

1. Smoky Paprika Elk: Add smoked paprika and ground cumin to the butter mix for a rustic, smoky flavor.
2. Balsamic-Glazed Elk: Brush with a balsamic vinegar glaze during the final minutes of cooktop grilling.
3. Cajun Spiced Elk: Swap herbs for Cajun seasoning for a spicy, Southern kick.
4. Lemon & Dill Elk: Use lemon zest and fresh dill instead of rosemary and thyme for a lighter, citrusy profile.
5. Maple-Garlic Elk: Add a teaspoon of maple syrup to your butter mixture for a sweet-savory Appalachian twist.

Best pairings

• Grilled asparagus with sea salt and lemon zest
• Rosemary baby potatoes grilled on the cooktop
• Hearty red wine like Cabernet Sauvignon
• Smoked cheddar corn grits
• Crisp apple slaw

Conclusion

Grilling elk medallions on the Arteflame brings out incredible flavor and texture using a simple yet powerful searing and reverse cooking method. Whether you're a seasoned griller or just starting out, this West Virginia-inspired elk dish will impress every time with juicy perfection and deep flavor.