Rib Eye Elk Steaks on the Grill
The bounty of the hunt is an amazing way to celebrate our time outdoors and to honor the game we pursue. As hunters and outdoorsmen we become conversationalists, biologists and protectors of the wildlife we pursue. At Modern Wild Man we strive to use every part of the animal that we can, and to nourish our family's body and soul.
Check out a Modern Wild Man elk hunting story here!
Check out a Modern Wild Man elk hunting story here!
Steaks on the grill are pretty darn hard to beat. These elk steaks were cut from the rib eye, or back strap, as it is often referred to. This recipe could easily be adapted to venison, bear or even antelope.
Modern Wild Man Elk Steaks
Ingredients-
4 or 5 rib eye elk steaks 8 to 12 ounces each
1 T olive oil
1/2 C Worcestershire sauce
1 t liquid smoke
1/4 C balsamic vinegar
1 t seasoned salt
1 gallon zip top bag
Steaks should be cleanly cut and trimmed of any excess fat and connective tissue. Start with steaks that are completely thawed. Add the steaks to the zip top bag and all the marinate ingredients. Give everything a nice shake, mix, rub. Stow the bag with the steaks in a bowl to catch any leaks in the bottom of the fridge for at least four hours, overnight is better.
When you are ready for grilling magic, set the bowl with the steaks in a bag out to bring to room temperature. Heat your grill to 400 - 500 degrees and lay those beautiful slabs of goodness on the grill with a sizzle. Lay them on the grill and don't touch them, flip them, push or poke them. Let em grill that side down for a good 3 to 5 minutes depending on how well done you like them.
I prefer my steak rare to medium rare. Three minutes on one side and a flip for three minutes is about right for me. Depending on how thick you cut your steaks and how hot your grill is and stays will determine your cooking time. My advice, pull them about a minute or two before you think they are done.
Put the steaks on a plate or cookie sheet that has been warmed in the oven at 200 degrees or so and cover the whole thing with foil. Let those delicious medallions rest, all those incredible juices will redistribute in the meat and not run all over your plate. Set the table, dish up the sides, say grace, have a toast, but let those steaks rest for a minute or two at least.
Here is the key to serving wild game that is grilled well. If you can, try and set the table with warm plates right from the dishwasher. You know when you first open a finished dishwasher cycle and steam rolls out like a volcano. Grab a clean hot pad or tea towel and set your dinner table with hot plates and slide gorgeously grilled steaks that had resting time onto them.
Serve up a side like steamed or grilled veggies, a sweat potato and maybe some course grated horse radish on the side and you have a meal fit for a king.
The next time you are processing the gift of a filled big game tag, save those steaks. Use this recipe to grill up a family favorite! You can thank the Modern Wild Man later ~
~ Eat Wild ~
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nice blog
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