Cooking for 2 people
Ingredients
- 2
elk strip steaks
- 1 stick
unsalted butter (cut into ½-tbsp. pats)
- 6 oz.
bourbon
- 2 tbsp.
Worcestershire sauce
- 2 tsp.
Dijon mustard
- 2 tsp.
soy sauce
- 2 tsp.
honey
- 4 cloves
garlic (minced)
- 1 tsp.
black pepper
1Food Prep
First, trim any silver skin from the steak.
Next, in a small bowl, combine the ingredients for the marinade and whisk well.
Then, place the elk steaks in a large resealable bag, and add the marinade. Seal the bag while removing as much excess air as possible. Refrigerate overnight.
Finally, remove the elk steaks from the marinade and pat dry. Allow the steaks to come to room temperature before grilling.
2Grill Prep
Fuel: We recommend Kingsford® Applewood Charcoal for a light and fruity wood flavor.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
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 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 about 145°F for medium. This may only take a couple minutes. Elk steaks are extremely lean and will dry out if cooked too long.
While your steaks are still on the grill, insert a digital meat thermometer into the thickest part to check the internal temperature.
Add a pat of butter to the top of each steak during the last few minutes.
When the steaks are a few degrees away from your goal temp, remove them from the grill — the temperature will continue to rise after they’re removed from the grill.
Remove the steaks from the grill and tent loosely with foil.
Allow the steaks to rest for at least 5 minutes before slicing and serving.
Scott Thomas, GrillinFools.com.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
