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    You Are Here Home » Entree Recipes

    Published: Nov 19, 2020 Updated: Nov 19, 2020 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Pan-Seared Marinated Elk Steak

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    elk steak and salad (pin)

    This Pan-Seared Marinated Elk Steak is going to change your life! Ok, not really, but it may change the way you prepare elk steak. The marinade has just the right combination of ingredients that not only help to tenderize the steak but wow you with the bold and delicious flavor! Serve the steak with your favorite salad on the side for a lean, green meal!

    Why This Recipe Works

    If you don't have elk meat, don't stop reading! This elk steak marinade can be used on other wild game or beef.

    Elk and most game meat is much healthier to consume because it is lower in fat and cholesterol. However, being lower in fat means you have to learn how to prepare it in a way that doesn't result in a tough and hard to chew steak.

    Ground elk is usually mixed with suet when making elk burgers, meatloaf, and the like to yield juicier burgers and tender meatloaf.

    The combination of lime juice, orange juice, Worcestershire sauce, and oil in the marinade helps to tenderize the elk steaks, while the other ingredients, really enhance the flavor.

    Sometimes elk steak is prepared in the oven or on the grill. I prefer to prepare it in a skillet using high heat to sear the steaks. Cooking them quickly really locks in the juices and results in flavorful and tender elk steaks, in around 5 to 6 minutes.

    What Goes Into This Recipe

    elk steak marinade ingredients

    Recipe Ingredient Notes

    • Elk Steak — When a butcher processes an elk, they will label the various parts of the animal. This includes roast, tri-tip, backstrap, and regular steaks. The backstrap is the length of meat that runs along the spine of an elk, deer, or other game. Because it's in an area that's not weight-bearing, it's an extra tender cut and absolutely delicious. So if you have a backstrap, be sure to use it in this recipe. The cooking times listed are for ¾" thick steaks. If your elk steaks are thicker or thinner adjust the cooking time accordingly.

    How to Make This Recipe

    Step 1 | Prepare Marinade Mixture

    Whisk all the wet marinade ingredients into a bowl, then add the spices and whisk to combine.

    • oil and vinegar in a bowl with a small whisk
    • adding spices to marinade

    Step 2 | Marinate the Steaks

    Add the steaks and the marinade to a large Ziploc bag and seal. Massage the marinade into the steaks and marinate for 4+ hours. Bring to room temperature before cooking.

    • steak in a ziplock bag with a bowl of marinade on the side
    • marinated steak in a ziplock bag

    Step 3 | Cook Steaks

    Heat a cast-iron skillet and make sure it's nice and oiled (or add 1 to 2 tablespoons of butter). Cook steak over medium-high heat for 2 to 3 minutes. Flip to the other side and cook for 2 to 3 minutes more, for medium-rare. Don't overcook it or it will dry out. Allow the steaks to rest for a few minutes before serving.

    • steak in a pan
    • grilled steak in a cast iron pan
    venison steak and salad

    Recipe FAQs and Expert Tips

    What does elk steak taste like?

    Elk steak is delicious and less gamy or wild-tasting than deer meat. Notice I didn't say venison because technically, elk is also considered to be venison.

    Although olive oil, salt, and black pepper are usually all that's required to marinate the elk steaks, sometimes it's fun to add more bold flavors to make the elk steaks even tastier.

    Can you eat elk meat rare?

    Yes, in fact, cooking elk meat rare or medium-rare is preferred. Because elk meat is so lean, it can dry out if overcooked. So resist the temptation to over-cook elk steak and you'll be pleased with how tender and delicious it can be!

    • When flipping the steak, use tongs to avoid pricking the steak and letting the juices escape, which will dry out the elk steak.
    • Slice the steak against the grain and serve over a bed of rice or with a healthy Broccoli Salad. Another option is to serve the steaks with Scalloped Potatoes.
    • Allow the steak to rest for a few minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more tender steak.
    3 venison steaks cooking in a pan

    Related Recipes

    • Dove Nuggets And Other Delicious Dove Recipes
    • Elk Jerky Recipe
    • Spicy Bison Chili Recipe
    • Venison Stew Recipe (pressure cooker or stove-top)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    elk steak and salad on a white plate

    Pan-Seared Marinated Elk Steak

    A delicious marinade to use on Elk or other steaks
    4.75 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Marinade Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings: 4 servings
    Calories: 276kcal
    Author: Hilda Sterner

    Ingredients

    • 2 lbs. elk steak
    • ¼ cup olive oil
    • 1½ tablespoon lime juice
    • 1 tablespoon orange juice
    • 1 tablespoon Worcestershire
    • 1½ teaspoon soy sauce
    • 1 teaspoon hickory liquid smoke
    • 1½ teaspoon sea salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked chipotle pepper
    • 1 teaspoon dried rosemary
    • 2 tablespoon butter (optional)

    Instructions

    • Whisk all the wet marinade ingredients into a bowl, then add the spices and whisk to combine.
    • Add the steaks and the marinade to a large Ziploc bag and seal. Massage the marinade into the steaks and marinate for 4+ hours.
    • Heat a cast-iron skillet and make sure it's nice and oiled (or add 1 to 2 tablespoons of butter). Cook steak over medium-high heat for 2 to 3 minutes. Flip to the other side and cook for 2 to 3 minutes more, for medium-rare. Don't overcook it or it will dry out.
    • Allow the steaks to rest for a few minutes before serving.

    Notes

    • When flipping the steak, use tongs to avoid pricking the steak and letting the juices escape, which will dry out the elk steak.
    • Slice the steak against the grain and serve over a bed of rice or on a spinach salad.
    • Allow the steak to rest for a few minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more tender steak.

    Nutrition

    Serving: 1serving | Calories: 276kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Saturated Fat: 2g | Fiber: 1g | Sugar: 23g
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