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Bourbon Marinated Elk Steaks
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- 2 elk strip steaks
- 6 ounces bourbon
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons soy sauce
- 2 teaspoons honey
- 4 cloves garlic (minced)
- 1 teaspoon black pepper
- 1/2 stick unsalted butter (cut into ½-tbsp. pats)
- Kingsford Cherrywood Charcoal
- Trim any silver skin from the steak. Combine bourbon, Worcestershire sauce, Dijon mustard, soy sauce, honey, garlic and black pepper in a small bowl and whisk well. Place elk steaks in a large resealable bag and add the marinade. Seal the bag while removing as much excess air as possible. Refrigerate overnight.
- Remove elk steaks from the marinade and pat dry. Allow the steaks to come to room temperature. Prepare grill for two-zone cooking, placing preheated briquets on one side of the grill’s charcoal grate to create a hot and a cool zone.
- Place the steaks on the hot side of the grill and cook for 4 minutes, rotating them 90° after 2 minutes. Flip the steaks and grill it for another 4 minutes, rotating them 90° after 2 minutes. Move the steaks to the cool side of the grill. Cover the grill and allow the steaks to cook to approximately 130° for medium-rare (note that elk steaks are extremely lean and will dry out if cooked too long), adding 4 pats of butter to the top of each steak during the last few minutes.
- Remove the steaks from the grill and tent loosely with foil. Allow the steak to rest for at least five minutes before slicing and serving.
Credit: Scott Thomas, GrillinFools.com