Elk Steak Recipes Grilled

I married Michael who also enjoys hunting and fills our freezer full come November/December, so it became essential that I learn how to cook venison without bringing out the “gamey” taste everyone talks about and most people dislike. To ensure a more “sweet” taste and avoid the “gamey” flavor, cook venison at the proper temperature.

Then, I stumbled upon this “Jack Daniel’s” recipe from Pit-Boss Grills, which intrigued me and I slightly modified. The whole family was pleasantly surprised at how flavorful and juicy these steaks turned out.

To prepare a venison steak, it helps to first understand the distinction between venison and beef. Venison fat, on the other hand, is only found on the outside of the cut and tastes like boiled leather gloves when cooked. With a venison steak, you want to trim ALL OF IT off! There is no point in leaving some on the meat, as it will not add to the taste; in fact, it wil taste like boiled leather gloves.

It’s always important to avoid overcooking a steak, but when it comes to venison it’s essential. The longer you cook a venison steak, the more “gamey” it will taste. Venison is generally more lean and has an abundance of capillaries (vs. beef)… meaning more blood. This will give the meat a more rich, sweeter taste, but it also has less moisture.

Grilled elk steak

Preheat the grill to medium-high heat. Grill the elk steak for 3-4 minutes per side, or until a meat thermometer reads 125-130 degrees for medium-rare to medium. Let rest for 5-10 minutes before slicing.

Elk Steak Recipe | Cooking Elk Steaks in Cast Iron on the Grill

Elk Steaks 🔗

For this recipe you can really savor the taste of the elk, since coarse salt and black pepper are all that’s needed. Simple seasoning for maximum flavor.

Total: 1200sec

Nutrition Facts: calories 334 calories, Protein 46.4 g, Fat 14.0 g, Sodium 1992.2 mg, Saturated Fat 8.1 g, Cholesterol 140.1 mg, Carbohydrate 2.6 g, Fiber 0.6 g, Sugar 0.1 g, Trans Fat 0 g, unSaturated Fat 1.4 g


  • 2 Elk Steak
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Ground Black Pepper
  • 4 tablespoon Unsalted Butter
  • 6 clove Garlic
  • 2 sprig Fresh Rosemary


  1. Prepare the charcoal grill for direct cooking over lump charcoal. Season each Elk Steak (2) with Kosher Salt (1 tablespoon) and Ground Black Pepper (1 tablespoon) on both sides.
  2. Place a cast-iron skillet on the grill grate directly over hot coals. Add Unsalted Butter (1 tablespoon) to an iron skillet and allow to melt. Place one of the elk steaks in the iron skillet and sear for 2 minutes.
  3. Add Garlic (3 clove) and Fresh Rosemary (1 sprig) to the skillet along with Unsalted Butter (1 tablespoon). Flip the steak and cook for 2 minutes, baste the top with the butter mixture as it cooks.
  4. Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached.
  5. Wipe the skillet out with paper towel and repeat the above process for the remaining steak, Garlic (3 clove), Fresh Rosemary (1 sprig) and Unsalted Butter (2 tablespoon).
  6. Rest each steak for 5-7 minutes before serving.


How should elk steak be cooked?

Elk steaksPre-heat the grill, skillet, or pan, then sear on high for 2 to 3 minutes on each side. Keep an eye on the steaks as they cook about 30% faster than beef.If you prefer your steaks medium rare, remove them closer to rare because the meat continues to cook after it has been removed from the heat.

How long should a elk steak be cooked?

Drain the marinade and toss it away before grilling the steaks on high for three to five minutes per side until they reach an internal temperature of 130 to 140 degrees.

How do you tenderize elk steak?

Elk steaks should be cooked on the preheated grill for 5 minutes on each side, until they are starting to firm up and are hot and slightly pink in the center, or until an instant-read thermometer inserted into the center registers 140 degrees F (60 degrees C).

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