Grilled Elk Steaks with Herb Rub and Garlic Butter
Lean, richly flavored elk steaks get a fragrant rosemary-thyme-sage-garlic rub, a quick sear on the grill, and a finishing pat of homemade garlic butter for a tender, indulgent result.
Ingredients
- Elk steaks
- Fresh rosemary, finely chopped
- Fresh thyme, finely chopped
- Fresh sage, finely chopped
- Garlic, minced (for herb rub)
- Salt and pepper
- Olive oil
- Several cloves fresh garlic, minced (for garlic butter)
- Butter, softened
- Chopped parsley (optional, for garlic butter)
Instructions
- In a small bowl, combine finely chopped rosemary, thyme, sage, and minced garlic.
- Add a generous amount of salt and pepper, plus a drizzle of olive oil, and mix into a thick paste.
- Rub the herb paste onto both sides of the elk steaks, coating evenly.
- Let the steaks sit at room temperature for about 30 minutes to let the flavors penetrate.
- Preheat the grill to high heat and oil the grates to prevent sticking.
- Grill the herb-rubbed elk steaks for about 4-5 minutes per side for medium-rare doneness, checking internal temperature with a meat thermometer (130-135°F for medium-rare, 140-145°F for medium).
- Remove steaks from the grill and let them rest a few minutes before serving.
- Meanwhile, for the garlic butter, sauté minced garlic in a small saucepan with butter until fragrant and golden brown; let cool slightly.
- Mix the cooked garlic into softened butter, season with salt and pepper, and stir in chopped parsley if using.
- Roll the garlic butter into a log in plastic wrap and refrigerate at least 30 minutes until firm, then slice into rounds.
- Top each rested elk steak with a round of garlic butter just before serving, allowing it to melt over the meat.
Cook’s Notes
Elk is very lean, so cook it quickly over high heat and avoid going past medium doneness to prevent it from turning tough or dry. Always rest the meat after cooking so the juices redistribute for a tender, juicy bite.
Ingredient Swaps
If elk isn’t available, venison or lean beef tenderloin can be substituted using the same rub and cooking times. Dried herbs can replace fresh in a pinch, using about a third of the amount called for.
Serving Suggestions
Serve the steaks hot off the grill with the garlic butter melting on top, alongside roasted vegetables, a fresh salad, or creamy mashed potatoes. A full-bodied red wine like Cabernet Sauvignon or a malty stout makes a great pairing.
Storage & Reheating
Store leftover cooked elk steak in an airtight container in the fridge for up to 3 days; reheat gently in a low oven or skillet to avoid drying it out further. Leftover garlic butter keeps well wrapped in the fridge for about a week or in the freezer for a few months.
Common Questions
Why does elk meat get tough so easily?
Elk is very lean with little intramuscular fat, so it dries out and toughens quickly if overcooked; cooking it hot and fast to medium-rare or medium helps keep it tender.
Can I cook elk steaks indoors instead of grilling?
Yes, a hot cast-iron skillet works well for searing elk steaks using the same timing and temperature guidelines as grilling.
What’s the best way to check doneness without cutting into the steak?
Use a meat thermometer inserted into the thickest part of the steak, aiming for 130-135°F for medium-rare or 140-145°F for medium.