2 elk strip steaks
0.5 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
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)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
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.
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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