Grilled Elk Backstrap Recipe

Simple seasoning is all you need to make this flavor packed elk steak shine!  The most important thing is not to overcook this super lean but tender and delicious piece of meat.  If you like your steaks cooked past medium rare we recommend you stick to burgers or pork chops and leave the steak sauce in the cabinet please!  Is it good?  Check out the clip of my friend trying wild game for the first time ever and let him be the judge!

• 1 6-8 ounce elk steak from the backstrap per person.  
• Salt and pepper to taste, but lean towards heavier seasoning.
• 1 lime 
• Freshly chopped parsley or cilantro

This is considered the second most tender elk steak on the beast (or any cervid) but still packs lots of flavor.  There will not be a great deal of intermuscular fat as in beef, pork, lamb or most domesticated ruminants, cervids (deer family members) are extremely lean even when raised domestically.  With elk, deer or moose steaks you want to either reverse sear slowly or cook fast and hot.  I love the taste of steaks prepared like this one was, over hot oak coals with nothing but a thin titanium wire grate separating the meat from the coals.  Cooked about 3 minutes on each side we had a thick crust packed with umami flavor surrounding a medium rare, juicy, melt in your mouth interior.  This is my favorite grilled elk backstrap recipe. Look for a friends first taste of wild game coming soon!

This is not much of a recipe, just a simple way to make a delicious elk steak.  It works equally well on the tenderloin, flatiron and sirloin steaks from your elk or deer.

When cooking over hot coals as we did today get a thick bed of coals and put your grill (or pan) directly on the coals.  If your grill is not hot enough you can expect some sticking with your elk steak, but not to worry because the meat will release when it is done.  Cook 2 minutes then flip, cook 2 more minutes then check for doneness.  If needed grill another minute per side but never cook past medium rare.  Slice, squeeze on a little lime juice then top with fresh chopped herbs.  Or if you are in the woods just slice and enjoy!  We call this a grilled elk backstrap recipe, but it is really just a simple method that works on all lean meats.