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.
Cooking for 2 people

Ingredients


  • elk strip steaks
    2
  • bourbon
    6 ounces
  • Worcestershire sauce
    2 tablespoons
  • Dijon mustard
    2 teaspoons
  • soy sauce
    2 teaspoons
  • honey
    2 teaspoons
  • garlic (minced)
    4 cloves
  • black pepper
    1 teaspoon
  • unsalted butter (cut into ½-tbsp. pats)
    1/2 stick
  • Kingsford Cherrywood Charcoal

Credit: Scott Thomas, GrillinFools.com


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