Elk Steak

Pan-Seared Elk Steak with Herb Butter

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 8–10 minutes

Ingredients

• 2 elk steaks (about 6–8 oz each, ideally from loin or tenderloin)

• 1–2 tbsp olive oil (or avocado oil)

• 1 tbsp butter

• 2 cloves garlic, smashed

• 1 tsp fresh rosemary or thyme (or a mix)

• Salt and freshly cracked black pepper

Optional Herb Butter for Serving:

• 3 tbsp butter, softened

• 1 tsp fresh parsley, chopped

• ½ tsp lemon zest

• Pinch of salt

Instructions

1. Prep the Steaks

   • Pat steaks dry with paper towels (helps with browning).

   • Season generously with salt and pepper on both sides. Let rest at room temperature for 20–30 minutes before cooking.

2. Make the Herb Butter (Optional)

   • Mix softened butter, parsley, lemon zest, and a pinch of salt in a small bowl.

   • Roll into a log in plastic wrap and refrigerate until firm.

3. Sear the Steaks

   • Heat a cast iron skillet or heavy pan over medium-high heat.

   • Add olive oil and let it get hot until shimmering.

   • Place elk steaks in the pan and sear for about 2–3 minutes per side, depending on thickness, to an internal temperature of 135°F for medium-rare.

   • In the last minute, add 1 tbsp butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steaks (basting).

4. Rest & Serve

   • Remove steaks to a warm plate and let rest for 5 minutes before slicing (this keeps juices inside).

   • Top with a slice of herb butter if using.

💡 Pro Tips for Elk Steak:

• Elk is very lean, so aim for medium-rare to medium (135–145°F internal temp). Overcooking will make it tough.

• If your steaks are very thick, you can finish them in a 375°F oven after searing for 3–5 minutes.

• Pairing with rich sides like garlic mashed potatoes, roasted mushrooms, or a red wine pan sauce balances the leanness beautifully.