Grilled New Mexico Elk Steaks on Arteflame

Introduction

Few things rival the deep, rich flavor of a perfectly grilled elk steak, and when you pair lean New Mexico-sourced elk with earthy chile spices and bring it all together on the Arteflame Grill, you’re in for a steakhouse-quality experience that’s downright unforgettable. The magic lies in reverse searing — locking in the juices over 1,000°F on the center grate, then slowly bringing it to perfect doneness along the steel flat-top griddle. This technique ensures maximum flavor, optimal texture, and a photo-worthy caramelized crust.

Ingredients

• 4 elk steaks, 1 to 1.5 inches thick
• 2 tbsp New Mexico red chile powder
• 1 tbsp ground chipotle pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, softened
• Optional: chopped cilantro and lime wedges for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill bowl.
2. Pour a small amount of vegetable oil on the napkins to soak.
3. Stack firewood on top of the oil-soaked napkins.
4. Light the napkins and let the fire build. The grill will be ready in about 20 minutes.

Step 2: Prepare the Elk Steaks

1. Mix chile powder, chipotle, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
2. Pat the elk steaks dry with paper towels.
3. Rub both sides generously with the chile spice mix.

Step 3: Searing the Elk Steaks

1. Once the grill center grate reaches 1,000°F, place the steaks directly on the grate.
2. Sear each side for 1 to 1.5 minutes for a flavorful crust.

Step 4: Reverse Sear to Doneness

1. Move the steaks to the flat cooktop griddle, closer to the edge where it's cooler.
2. Add a pat of butter under each steak for added richness.
3. Cook slowly, turning occasionally, until internal temperature is about 15°F below your target (for medium-rare, stop at 120°F).
4. Remove the steaks and rest 5-7 minutes before serving.

Step 5: Garnish and Serve

1. Sprinkle with chopped cilantro and serve with lime wedges if desired.

Tips

• Use an instant-read meat thermometer to track doneness precisely.
• Let the steaks sit at room temperature for 30 minutes before grilling.
• Keep butter on hand to add richness while cooking on the griddle.
• Experiment with the heat zones on the Arteflame for perfect control.
• Always let your steak rest before slicing to retain its juices.

Variations

1. Mesquite Honey Elk: Add 1 tbsp of honey to your spice rub and sprinkle with chopped mesquite-smoked sea salt for a sweet and smoky edge.
2. Green Chile Crusted Elk: Replace red chile powder with New Mexico roasted green chile powder and top with fire-grilled Hatch green chiles.
3. Southwest Coffee Rub Elk: Add 1 tbsp of finely ground espresso and 1 tsp brown sugar to the rub for a bold, earthy flavor blend.
4. Garlic Herb Elk: Skip the chile powder and use fresh chopped rosemary, thyme, and minced garlic mixed with butter as a rub base.
5. Buffalo-Style Elk: Finish the grilled elk steaks with a brushing of butter and a splash of mild buffalo wing sauce before serving.

Best pairings

• Grilled sweet corn with cotija cheese on the Arteflame flat top
• Black bean and avocado salad
• Roasted fingerling potatoes with garlic butter
• Cool cucumber salad with lime vinaigrette
• Zinfandel, Syrah, or Malbec for red wine lovers
• Freshly squeezed limeade or a smoky mezcal cocktail for a southwestern flair

Conclusion

Grilling elk steaks on the Arteflame using the reverse sear method transforms lean game meat into a gourmet experience. The high-heat sear locks in all that natural flavor, and the flat-top finish ensures you hit the perfect internal temp every time. New Mexico chile spices bring regional flair, while simple butter adds luscious depth. Try it once, and it'll become your go-to method for wild elk or any lean steak cut.