Nebraska Arteflame Grilled Elk Backstrap

Introduction

Savor the rich flavor of Nebraska-style elk backstrap, perfectly grilled on the Arteflame for supreme tenderness and juiciness. Using the reverse sear method, this dish locks in natural juices at high heat on the center grill grate, then gently cooks to perfection on the flat top. With buttery seared edges and a melt-in-your-mouth texture, this is the ultimate way to enjoy lean elk meat.

Ingredients

• 2 lbs elk backstrap
• 2 tbsp unsalted butter (melted)
• 1 tbsp coarse salt
• 1 tsp cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh rosemary (chopped)
• Vegetable oil (for lighting the grill)

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: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place the soaked napkins into the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and allow the fire to build for 20 minutes.

Step 2: Marinate the Elk Backstrap

1. Rub the elk backstrap with melted butter.
2. Season all sides with salt, black pepper, garlic powder, smoked paprika, and chopped rosemary.
3. Drizzle Worcestershire sauce over the seasoned meat.
4. Let it marinate while the grill reaches cooking temperature.

Step 3: Sear the Elk on the Center Grate

1. Place the elk backstrap on the 1,000°F center grill grate.
2. Sear for 1-2 minutes per side, developing a rich crust.
3. Ensure all sides are evenly seared to lock in juices.

Step 4: Cook to Desired Doneness on the Flat Cooktop

1. Move the elk to the hot flat cooktop surrounding the center grate.
2. Continue cooking until the internal temperature reaches 15°F below your desired doneness.
3. For rare: remove at 115°F, for medium-rare: 125°F, for medium: 135°F.
4. Let the meat rest for 10 minutes before slicing.

Tips

• Use a meat thermometer for accuracy and avoid overcooking.
• Always remove the elk backstrap 15°F before it reaches the final desired temperature, as it will continue cooking while resting.
• Butter enhances flavor and forms a perfect crust on the center grill grate.
• Use fresh rosemary for a more aromatic taste.
• Pair with grilled vegetables cooked on the flat griddle for a complete meal.

Variations

1. Spicy Cajun: Add 1 tsp cayenne and 1 tsp Cajun seasoning for a zesty kick.
2. Herb Butter: Mix melted butter with fresh thyme, oregano, and a squeeze of lemon juice.
3. Balsamic Glaze: Drizzle aged balsamic reduction over the top after grilling.
4. Maple Bourbon: Mix in 1 tbsp maple syrup and 1 tsp bourbon for a sweet-smoky finish.
5. Garlic Parmesan: Sprinkle grated Parmesan and extra garlic powder after searing.

Best pairings

• Roasted potatoes grilled on the Arteflame flat cooktop
• Grilled asparagus with butter
• Sweet corn charred on the flat griddle
• Cabernet Sauvignon or Malbec for wine pairing
• Garlic butter mushrooms seared on the flat top

Conclusion

The Arteflame grilled elk backstrap is a luxurious dish that delivers impeccable flavor and tenderness. With its distinct reverse-sear method, you ensure a juicy bite every time. By adjusting heat zones and incorporating butter, this recipe transforms elk backstrap into a rich and flavorful masterpiece.