Bourbon Marinated Elk Steaks
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
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.
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