# https://www.kingsford.com/recipes/bourbon-marinated-elk-steaks/?do_action=save-recipe #review-section

Bourbon Marinated Elk Steaks

Name: Bourbon Marinated Elk Steaks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Let's get grilling

1 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.

2 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.

3 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.

4 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.