Marinated Elk Steak
Ingredients
2 elk medallion steaks
2 Tbsp grapeseed oil
1 Tbsp lemon juice
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
½ Tbsp Worcestershire sauce
~1 Tsp black pepper
2 garlic cloves, grated
1 bunch fresh thyme
Helpful Tips
Don’t skip the dry brining, as it allows excess moisture that will be lost when cooking anyways to come out and will keep the temperate of the grill pan hot to get a nice sear!
Make sure to cut steak properly (across grain) to ensure that it is tender.
Don’t forget to sear the sides of the steak as well!
Instructions
Dry Brine the Elk
Season the elk medallions generously with salt and pepper. Place them on a cooling rack set over a sheet pan and refrigerate uncovered for at least 1 hour, or up to 24 hours. This helps the meat develop deeper flavor and a better crust when seared.Marinate
Combine all marinade ingredients in a shallow dish. Add the elk and marinate in the refrigerator for at least 4 hours.Sear & Cook
Preheat a cast iron grill pan in a 400°F oven. Take out of the oven and place over burner on medium heat and sear the elk medallions to develop a deep, crusty exterior. Reduce the heat to medium-low on the stovetop and continue cooking, flipping occasionally, until the internal temperature reaches 130°F for medium-rare. Continue to baste the elk (pour some of the marinate on the steaks) while you cook it to ensure added moisture in the steak.Rest & Slice
Let the elk rest for at least 30 minutes before slicing thinly across the grain. This keeps the meat tender and juicy.I served this with a simple cauliflower with parmesan and parsley and leeks.
