Wyoming Peppered Elk Steak on the Arteflame Grill

Introduction

Few dishes capture the spirit of the American West like a perfectly seared elk steak. This Wyoming Peppered Elk Steak recipe focuses on big flavor, bold aromatics, and steakhouse-quality searing thanks to the unique capabilities of the Arteflame Grill. With a touch of garlic, a crust of cracked black pepper, and wood fire grilling, this dish becomes an instant campfire classic brought to life.

Ingredients

• 2 elk steaks (1 to 1.5 inches thick)
• 2 tbsp freshly cracked black pepper
• 1 tbsp kosher salt
• 4 cloves garlic, finely minced
• 2 tbsp unsalted butter
• 1 tbsp Worcestershire sauce (optional)
• Fresh rosemary sprigs (for garnish)
• Vegetable oil (for lighting grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place napkins in the center fire basin of the Arteflame.
3. Stack firewood over the oiled napkins and light the paper.
4. Let the fire build for about 20 minutes until the center grill grate reaches over 1,000°F and the cooktop is hot and ready.

Step 2: Prepare the Elk Steaks

1. Pat dry the elk steaks with a paper towel.
2. Mix the cracked black pepper, salt, and minced garlic in a small bowl.
3. Rub the elk steaks generously with the pepper-garlic mix on both sides.
4. Let them rest at room temperature while the grill heats.

Step 3: Sear the Elk Steaks

1. Place each steak directly on the center grill grate for a high-heat sear.
2. Sear for about 60 seconds on each side or until a crust forms. This locks in the juices.

Step 4: Reverse Sear on the Flat Top

1. Move the seared steaks to the flat cooktop griddle closer to the outer edge to continue cooking at a lower temperature.
2. Add 1 tbsp of butter on top of each steak as it cooks.
3. Optional: Add a few drops of Worcestershire sauce for depth.
4. Cook until internal temp reaches 15°F below your desired doneness (e.g., remove at 120°F for medium-rare).

Step 5: Rest and Serve

1. Let the elk steaks rest for 8–10 minutes off the heat to finish cooking and redistribute juices.
2. Garnish with fresh rosemary sprigs and serve hot.

Tips

• Use freshly cracked pepper for maximum flavor and texture.
• Always let your steaks rest before slicing to retain juices.
• Utilize the different heat zones of the Arteflame flat top griddle—hotter near the center and cooler at the edges.
• Butter adds a rich, savory finish to wild game meats.

Variations

1. Spicy Chipotle Elk: Add ground chipotle and smoked paprika to the rub for a smoky heat.
2. Herb-Crusted Elk: Add chopped thyme, oregano, and rosemary to the pepper rub.
3. Bourbon Pepper Elk: Marinate steaks in 2 tbsp bourbon and garlic for 2 hours before grilling.
4. Mustard-Crusted Elk: Rub steaks with Dijon mustard before applying cracked pepper.
5. Soy-Ginger Elk: Use a soy sauce, fresh ginger, and garlic marinade for an Asian twist.

Best pairings

• Roasted fingerling potatoes grilled on the Arteflame flat top
• Charred asparagus with garlic butter
• Smoked portobello mushrooms
• A bold Cabernet Sauvignon or Malbec
• Homemade cast iron cornbread grilled on the flat cooktop

Conclusion

This Wyoming-style Peppered Elk Steak highlights the bold flavors of the wild with an unmatched sear from the Arteflame Grill. Easy to prepare, with little cleanup, this recipe delivers a high-end dining experience with a rustic soul. Grilling elk on wood fire has never been so satisfying.