Arizona Spicy Grilled Elk Steaks on the Arteflame

Introduction

Experience the bold flavors of Arizona with these spicy grilled elk steaks, expertly seared on the Arteflame grill for an incredible taste and texture. This recipe locks in the juices with a high-heat sear before finishing to perfection on the griddle cooktop. Let's get cooking!

Ingredients

• 4 elk steaks (1-inch thick)
• 2 tbsp butter (melted)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp chili powder

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and allow the fire to build.
4. Wait about 20 minutes for the grill to reach cooking temperature, with the center grill grate heating up to 1,000°F.

Step 2: Prepare the elk steaks

1. Pat the elk steaks dry with a paper towel.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, ground cumin, and chili powder.
3. Brush each steak with melted butter, then evenly coat with the spice rub.
4. Let the steaks rest at room temperature while the grill heats up.

Step 3: Sear the steaks on the center grill grate

1. Place the elk steaks on the center grill grate to sear at 1,000°F.
2. Sear each side for 1-2 minutes until a beautiful crust forms.

Step 4: Finish cooking on the flat cooktop

1. Move the seared steaks to the flat cooktop griddle, closer to the outer cooler edge.
2. Cook until the internal temperature is 15°F below the desired doneness.
3. Remove from the grill and let rest for 5 minutes before serving.

Tips

• Always use a meat thermometer to check doneness; aim for 120°F for rare, 130°F for medium-rare, and 140°F for medium.
• Let the steaks rest after grilling to allow juices to redistribute.
• Use butter instead of oil for a richer flavor.
• Pair this dish with grilled vegetables cooked on the Arteflame griddle.

Variations

1. Southwestern Style: Add 1 tsp ground coriander and a squeeze of lime juice before cooking.
2. Garlic Herb: Swap chili powder with 1 tsp dried rosemary and 1 minced garlic clove.
3. Smoky Maple: Add 1 tbsp maple syrup to the melted butter before brushing on the steaks.
4. Bold Espresso: Mix 1 tbsp finely ground espresso beans into the spice rub for a deep, rich flavor.
5. Sweet Heat: Add 1 tbsp brown sugar to balance the spice with a touch of sweetness.

Conclusion

Grilling elk steaks on the Arteflame brings out their rich, gamey flavor while locking in juices for the ultimate tender bite. With a perfect steakhouse-quality sear and a variety of seasoning options, this dish is sure to impress!

Best Pairings

• Grilled asparagus with butter
• Roasted sweet potatoes on the flat cooktop
• Charred corn with lime and chili seasoning
• A bold Arizona red wine, such as Syrah or Zinfandel