An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Bourbon Marinated Elk Steaks

Bourbon adds a splash of sweet and spicy to this delicious marinade cocktail.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 2 people



  • 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

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Cherrywood Charcoal for a light and fruity wood flavor.

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

3 The 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,

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.

3 Reviews
Rated 5 out of 5 by from Best Brisket I’ve ever had Simply the best most tender delicious brisket ever. Followed the recipe exactly and it turned out amazing! Definitely worth trying
Date published: 2023-11-28
Rated 3 out of 5 by from Surprising Flavor Love the marinade. Easy recipe and cook. Not a meat I'd eat regularly, but it was a pleasant experience.
Date published: 2023-07-22
Rated 5 out of 5 by from Yum! So. I didn't use elk so I DID cheat a little. But it was still a great recipe and easy as usual!
Date published: 2023-07-18
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