Elk Steak Recipe: Rubbed, Marinated & Cooked Your Way

I wrote this to share some ways to cook your elk steaks to tender perfection. First, I will show you how to dry-rub and pan-sear elk sirloin. Then, we head to the grill with some marinated elk loin steaks. 

If you don’t have any elk steaks, head to our elk meat for sale page.  Click on one of our trusted suppliers and get delicious elk meat delivered directly to your doorstep. 

What does Elk Steak Taste Like?

Elk steak is amazingly complex meat with layers of sweet and savory flavors and a tender texture. There are two primary sources of obtaining elk meat. Of course, you could hunt, kill, and process your elk. Or you could purchase it from a store/online marketplace.

Wild elk you shot on your hunting trip will taste slightly gamier than the elk meat you source from one of our trusted online suppliers. This is because farm-raised elk are fed specific diets.

No matter the source of your elk steak, you’re in for a treat. These elk steak recipes will help add subtle, complementary flavor to your meat without compromising elk’s natural flavors.

I want to tell you that my way of cooking elk steak is the best, but I’d be lying.

Cooking any steak, elk, or beef is a personal endeavor. I challenge you to add some of your flair to my recommendations and create a unique dining experience.

Should You Marinade or Dry Rub Your Elk Steak?

Do you want to marinate your elk steaks? Should you leave them au natural? Should you use a special dry rub? It’s up to you!

If you want to experience the taste of elk and let that flavor shine through, less is better. Season your elk steak with sea salt and pepper before proceeding to the cooking portion. 

If you want to infuse your elk steaks with flavor, continue reading. I will show you my special elk steak marinade recipe to complement the sweet and lean taste of elk loin steak. I will also show you how to use a special dry rub on a pan-seared elk sirloin to complement the elk steak’s naturally complex flavor.  

What You’ll Need (Marinade vs Dry Rub)

For both recipes, we’ll start with some base ingredients. 

• Four Elk Steaks (elk sirloin or elk loin steak work great)
• Two tablespoons butter
• Two tablespoons of olive oil

MARINADE INGREDIENTS

• 2 oz water
• 2 oz Worcestershire sauce
• ½ oz white wine (or Dry Sherry)
• ½ oz Tabasco
• One tablespoon of apple cider vinegar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon cracked black pepper
• One teaspoon salt
• One teaspoon of granulated white sugar

DRY RUB INGREDIENTS

• One teaspoon of salt
• One teaspoon of white sugar
• A pinch of turmeric
• ½ teaspoon onion powder
• ½ teaspoon mustard powder
• ½ teaspoon dried rosemary
• ½ teaspoon cracked black pepper

Prep Time: 5 minutes (1 to 2 hours for marinade)

Cook Time: 10 minutes

Serves: 4

Important First Step: Tenderizing Your Elk Steak

This step is easy. 

If your sirloin is thick (1.5” +), lightly pound it between wax paper before letting it rest in the fridge. 

Elk cooks much faster than beef; a thick cut may be hard to cook to the correct temperature.

The tenderness of your elk steak will depend heavily on how you cook it. Overcooking the steak (nearly 150 degrees Fahrenheit) will dry it and make the meat tough. Less is more in terms of heat and time when cooking elk. 

The marinade will also tenderize the meat. Limit the marinade time to 2 hours or less, as overtraining can adversely affect the texture.

Option One: Marinate Your Elk Steak

Marinating your elk steak provides the perfect marriage of texture and flavor. 

Mix all your ingredients in a 1-gallon zip-lock bag.

Put your tender elk steaks in the bag and ensure they all get evenly coated with the marinade. 

Place the bag in your refrigerator for 1 to 2 hours, but no longer than 8. 

Option Two: Dry Rub Your Elk Steak

A dry rub will give your elk steaks a more blackened flavor profile. There is no saucy goodness here, just the sweet juices of elk steak combined with my unique seasoning blend. 

Mix all dry ingredients. You could either put the seasoning in a one-gallon ziplock bag and give it a good shake, making sure the seasoning coats the steaks, or, if you are the type that doesn’t mind getting your hands a little dirty, rub your elk steaks by hand.

First, coat them in olive oil as a binder, then pour the dry seasonings on and massage them into the elk meat. 

Next, put your seasoned elk steak in the refrigerator and let the flavors meld for about half an hour. 

How to Pan Sear that Succulent Elk Steak

 Get the pan piping hot. I prefer a cast iron skillet for the perfect crust, but any frying pan will work. 

 Once the pan is hot, add two to three tablespoons of olive oil. In the last few minutes of cooking, incorporate two ounces of butter, rosemary, and garlic. 

 Let the garlic and rosemary cook briefly to infuse the butter. While this step is not essential, it significantly enhances the steak’s flavor. 

 I recommend cooking elk steak to medium-rare. The ideal tender, reddish medium-rare is achieved at around 130 degrees Fahrenheit.

A 1.5-inch thick elk steak takes about 3 to 4 minutes per side in a hot pan. Avoid cooking your steak beyond 150 degrees; otherwise, it will become tough and lose much moisture. 

 Throughout the cooking process, tilt the pan to collect the butter that runs to the edge. Use a spoon to gather the butter and drizzle it over the top of your steak. Repeat this constantly to coat the elk steak, enhancing texture on the outside while locking in the juices on the inside.

Grilling Your Elk Steak to Perfection

Grilling elk steaks is a fantastic way to cook them. The smoky, charred flavor is truly unique and cannot be replicated with other cooking methods. 

 Just like with pan-frying, starting with a hot grill is essential. When you place the meat on the grill, it should sizzle immediately. I’ll create diamond-shaped grill marks while gradually bringing the internal temperature to 120 degrees Fahrenheit.

 After two to three minutes, I turn the elk steaks 45 degrees to get those appealing grill marks. Then, after another two to three minutes, I flip the steaks and repeat the process on the other side. Remember, we eat with our eyes first; those grill marks will make your mouth water.

 Once the elk steaks reach an internal temperature of 120 degrees, transfer them to the hottest part of the grill for an additional two minutes—one minute on each side. This final char adds the perfect texture and smokiness to the steak.

Letting the Steak Rest

Like any steak, you want to let it rest for a few minutes after cooking. Once you pull the elk steaks out of the pan or off the grill, you want to let them rest so the meat naturally redistributes its juices. Now, get your sides ready. 

Best Sides to Eat with Elk Steak

Serve your elk steaks with any of your favorite sides. You can go sweet, savory, or spicy here — elk pairs nicely with many flavor profiles. The options are endless.

I want the elk steak to be king of my meal. It is so flavorful that my sides are pretty much window-dressing. But with that said, here are some sides that pair nicely with an elk steak. 

SIDE #1: Roasted Vegetables

Broccoli, Brussels sprouts, jalapenos, onion, and carrots tossed in olive oil, salt, and pepper are tossed in the oven for about an hour at 400 degrees Fahrenheit. Slightly blacked and roasted veggies. This veggie medley is tailor-made for elk steak. 

SIDE #2: Potatoes

The buttery, starchy flavor of mashed or baked potatoes pairs well with the meaty and hearty texture of your elk steaks. Don’t forget sweet potatoes! My favorite side to pair with my elk steak is a baked sweet potato with butter, sour cream, and chives. The lovely, starchy flavors go perfectly with the subtly sweet taste of elk meat. 

SIDE #3: Rice

My kids love wild rice, and it turns out that it goes great with elk. Nicely seasoned wild rice helps add more nutrition to your elk steak meal without stealing the show. Throw in a couple of dinner rolls, and you’re done.

Why I’ll Always Choose Elk Steak over Beef

Elk meat is more nutritious, delicious, and sustainable than cattle. Period. 

No source of protein is more critical to Final Stalk than elk meat, whether I get that meat through hunting or I order it online.

If feeding your family healthy, delicious, and sustainable food is important to you — or you are curious and want to try something new — then I implore you to order some elk meat today from one of our trusted vendors.

Where to Buy the Best Elk Steak

If you want to impress at your next dinner party or are simply curious about eating elk but don’t know where to get it, check out our list of trusted elk meat suppliers broken down by brand, cut, and source.