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
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.
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.
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.
Recipe FAQs
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.
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 overcook elk steak and you'll be pleased with how tender and delicious it can be!
Pro Tips
- 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.
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Pan-Seared Marinated Elk Steak
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.
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