Wyoming Peppercorn-Crusted Elk Roast on Arteflame

Introduction

Grilling elk on the Arteflame creates a rich, flavorful crust while sealing in succulent juices. This Wyoming-inspired peppercorn-crusted elk roast makes a stunning centerpiece with that perfect steakhouse-quality sear — created right in your backyard with the Arteflame’s blazing-hot center grill grate. Let’s show you exactly how to sear, reverse-cook, and carve a remarkable elk roast, outdoors the Wyoming way!

Ingredients

• 1 (3 to 4 lb) elk roast
• 3 tbsp whole black peppercorns, crushed
• 2 tbsp kosher salt
• 4 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil and place them in the bottom center of the Arteflame grill.
2. Stack firewood over the napkins and light them.
3. Let the grill heat for about 20 minutes until the center grate hits 1,000°F and the flat cooktop is evenly hot.

Step 2: Prep the Elk Roast

1. In a small bowl, mix butter, garlic, thyme and rosemary to form a herb butter paste.
2. Rub the elk roast generously with kosher salt.
3. Coat the entire roast with the herb butter.
4. Press the crushed peppercorns firmly onto all sides of the roast to create an even crust.

Step 3: Sear the Meat

1. Place the elk roast on the center grill grate directly over the flame.
2. Sear each side for 2 to 3 minutes until a dark crust forms — this high-heat sear locks in juices.

Step 4: Reverse Sear on the Flat Top

1. Move the seared elk roast to the flat cooktop, ideally closer to the outer edge for more controlled heat (around 300°F-350°F).
2. Cook the roast slowly, flipping occasionally, until it reaches an internal temperature 15°F below your target (e.g., 120°F for medium-rare).
3. Remove the roast and let it rest for 10-15 minutes. During resting, the internal temperature will rise to perfection.

Step 5: Slice and Serve

1. Slice the elk roast against the grain.
2. Serve hot with grilled vegetables or side dishes made right on the Arteflame’s cooktop.

Tips

• Use a high-quality meat thermometer to track internal temps accurately.
• Resting the elk roast is crucial — never skip this step!
• Use areas of the cooktop near the edge for lower-temp sides like asparagus or mushrooms.
• Butter adds flavor when cooking on the Arteflame—don’t substitute with oil.
• Elk is extra lean, so don't overcook—it’s best medium-rare or medium at most.

Variations

1. Herb-Garlic Elk Roast: Skip the peppercorn and use a rosemary-thyme-garlic crust for a more aromatic, herbaceous flavor.
2. Smoky Paprika Elk Roast: Mix smoked paprika and cumin into your herb butter for a bold, southwestern flavor profile.
3. Wyoming Whiskey Elk Roast: Add a splash of Wyoming Whiskey to the butter rub for a hint of sweetness and depth.
4. Mustard-Crusted Elk Roast: Coat the roast in Dijon mustard before applying the peppercorn crust for a tangy twist.
5. Wild Game BBQ Elk Roast: Brush with your favorite BBQ sauce during the final few minutes of grilling on the flat top.

Best pairings

• Charred asparagus, grilled directly on the flat cooktop
• Roasted baby potatoes tossed in butter and herbs
• Grilled mushrooms with thyme and garlic
• Cabernet Sauvignon or Wyoming Whiskey neat
• Crisp apple slaw for a refreshing side

Conclusion

The Arteflame grill transforms this Wyoming peppercorn-crusted elk roast into a restaurant-worthy dish right in your backyard. With a steakhouse sear, flavors toasted over wood fire, and juicy tenderness encased by rich crust, this elk roast makes any outdoor gathering unforgettable. Fire it up, grill it wild, and enjoy the taste of the West.