Grilled Oregon Elk Steaks on Arteflame

Introduction

Grilled Oregon Elk Steaks are a bold, flavorful way to enjoy wild game at its finest. Using the Arteflame grill, we’ll reverse sear elk steaks marinated in herbs and red wine to perfection using direct fire and a flat-top griddle. With the ability to sear at over 1,000°F on the center grill grate, the Arteflame delivers steakhouse quality right in your backyard. This recipe is built for flavor, ease, and making the most of Oregon’s legendary elk meat and outdoor grilling season.

Ingredients

• 2 local Oregon elk steaks, 1.5-inch thick
• 1 cup dry red wine (Cabernet Sauvignon or Pinot Noir)
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp unsalted butter (more for cooktop as needed)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• Optional: 1/2 tsp crushed juniper berries

Instructions

Step 1: Prepare and marinate the elk steaks

1. Place elk steaks in a shallow dish or zip-top bag.
2. Combine red wine, garlic, rosemary, thyme, salt, pepper, and optional juniper berries, then pour over the steaks.
3. Marinate for at least 4 hours or overnight in the refrigerator.

Step 2: Fire up your Arteflame grill

1. Place three paper napkins in the center fire bowl.
2. Drizzle them with vegetable oil and stack firewood over the top.
3. Light the napkins — the fire will catch quickly. Wait about 20 minutes for the grill to reach optimal temperature. The center grate should be over 1,000°F.

Step 3: Sear the elk steaks

1. Remove elk steaks from marinade and pat dry.
2. Add a pat of butter to the center grill grate.
3. Sear each steak on the center grate for 1-2 minutes per side until a golden crust forms. This locks in the juices.

Step 4: Reverse sear on the flat cooktop

1. Transfer the steaks to the flat cooktop near the center for medium-high heat or move them closer to the edge for slower cooking.
2. Continue cooking until internal temperature is 15°F below your target (for medium-rare, remove at 120°F; final temp will reach about 135°F).
3. Add more butter occasionally for flavor.

Step 5: Rest and serve

1. Let steaks rest for 8-10 minutes before slicing across the grain.
2. Serve and enjoy immediately.

Tips

• Always sear elk on the hottest part of the grill to seal in juices.
• Use a meat thermometer to avoid overcooking. Elk is lean and can dry out quickly.
• Use the edge zones on the Arteflame to keep sides warm while steaks finish.
• A touch of butter on the cooktop brings out a delicious nutty flavor during the final cook.
• Remember: meat keeps cooking after it’s removed from heat. Remove early!

Variations

1. Smoky Elk Steaks: Add a pinch of smoked paprika and replace some of the rosemary with smoked salt for a hint of campfire flavor.
2. Asian-Inspired Elk Steaks: Marinate with soy sauce, ginger, garlic, sesame oil, and rice vinegar. Top with grilled scallions.
3. Spicy Southwest Elk Steaks: Incorporate chipotle powder in the marinade and finish with grilled jalapeños.
4. Maple Herb Elk Steaks: Swap the red wine for bourbon and a splash of maple syrup, with extra thyme and sage.
5. Balsamic Glazed Elk: Finish the elk steaks with a balsamic reduction glaze and serve with grilled cherry tomatoes.

Conclusion

Cooking elk on the Arteflame grill gives you a one-of-a-kind grilling experience. The high-heat sear combined with the gentle reverse sear on the outer ring ensures moist, flavorful elk steaks every time. Whether you're embracing Oregon's wild game or just looking to elevate your grill game, this recipe delivers.

Best pairings

• Grilled asparagus on the flat cooktop griddle with butter and sea salt
• Skillet-roasted baby potatoes with rosemary (on the griddle)
• Pinot Noir – Oregon-grown for the perfect local match
• Butter-griddled mushrooms with garlic
• Rustic bread toasted on the flat griddle with herb butter