Texas Grilled Elk Steaks on Arteflame

Introduction

When it comes to lean, flavorful meats, elk steaks are second to none—and grilling them on an Arteflame elevates this wild game to steakhouse quality. With an intense center sear that reaches over 1,000°F and a buttery reverse-sear finish on the surrounding flat griddle, these Texas-inspired grilled elk steaks come out juicy, smoky, and full of bold flavor. No lid, no oven, no pans—just pure fire and steel.

Ingredients

• 4 elk steaks (1 to 1.5 inches thick)
• Coarse sea salt (to taste)
• Freshly ground black pepper (to taste)
• 4 tablespoons unsalted butter, divided
• Optional herbs like rosemary or thyme for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill bowl.
3. Stack clean, dry firewood over the napkins pyramid-style.
4. Light the paper and let the fire burn for about 20 minutes until the grill grate is glowing and the flat top is sizzling hot.

Step 2: Prepare the Steaks

1. Pat your elk steaks dry with a paper towel.
2. Season both sides generously with coarse sea salt and freshly ground black pepper.
3. Let the meat sit at room temperature while the grill heats up.

Step 3: Sear on the Center Grill Grate

1. Place elk steaks directly on the center grill grate when it reaches 1,000°F.
2. Sear each side for 1-2 minutes to form a deep golden crust and lock in the juices.
3. Flip only once using tongs, never pierce the meat.

Step 4: Reverse Sear on the Flat Griddle Cooktop

1. Move the seared steaks to the inner ring of the flat top griddle.
2. Add 1 tablespoon butter under each steak to baste as it cooks.
3. Grill until the internal temperature is 15°F below your desired doneness (e.g., remove at 120°F for medium-rare).
4. Let steaks rest for 5-10 minutes before serving to allow juices to redistribute.

Tips

• Use a digital meat thermometer for perfect doneness.
• Always let your meat rest before slicing—it preserves juiciness.
• Butter over olive oil adds a rich flavor and golden sear on the Arteflame flat cooktop.
• Grill salt-seasoned vegetables or garlic bread on the outer flat top while steaks rest.
• Elk is lean; avoid overcooking to keep it tender and juicy.

Variations

1. Garlic Herb Elk Steaks: Add minced garlic and thyme butter on top while grilling for a herbal twist.
2. Texas Chili-Rub Elk: Rub steaks with a smoky chili spice blend for bold, Southwestern flavor.
3. Espresso-Crusted Elk: Mix espresso powder, brown sugar, and pepper for a savory-sweet rub.
4. Maple Bourbon Glazed Elk: Brush on maple bourbon glaze during the reverse sear for sweetness and a hint of smoke.
5. Lime Cilantro Elk: Finish steaks with lime zest and chopped cilantro for a fresh, zesty kick.

Conclusion

Grilled over real wood with a buttery reverse sear, these Texas-style elk steaks are the definition of bold, simple, and unforgettable. With the Arteflame’s unique hot center grate and temperature-zoned cooktop, you'll achieve steakhouse results right in your backyard—no lids, no mess, just incredible flavor. Grill once, impress always.

Best pairings

• Grilled asparagus or charred corn on the Arteflame flat top
• Buttery skillet potatoes grilled alongside the steaks
• Cabernet Sauvignon or a smoky Texas red blend
• Fire-roasted mushrooms with thyme
• Toasted sourdough slices with garlic butter