Elk Sirloin Steaks

When your one nephew says he wants steak for dinner, and the other replies, “but I don’t eat beef”, what do you do? Look in the freezer and see Elk steaks and everyone is excited for dinner. 

My brother-in-law caught this elk and had it in the freezer for a while, so no, I wasn’t able to find it in Charlotte, NC just on the shelf. 

Elk meat is very tender, and needs little cooking or attention.  It’s even lower in cholesterol than even chicken.  It requires very little cooking time to get a medium-rate center. 

Elk Steaks with the Pan Sauce

Marinade Option:All Recipes – Elk Steak Marinade Recipe (I did use a similar one, but was missing some of these ingredients.) 
Elk Steaks
Olive oil
Seasonings options: salt, pepper, onion or garlic powder, minced garlic, etc. 

Remove the steak from the refrigerator 30 minutes ahead of time (so it can reach room temperature.) 

(Remove from marinade) and pat dry.  Add oil to the outside of the elk sirloins (to help keep it moist while cooking.) 

Heat pan to high. Melt some butter in the skillet. 

Cook the elk sirloin for 2 minutes or so, per side.  

Use a meat thermometer to check the temperature of the meat (thickest part.) (111 for medium-rare, 129 for medium. Avoid no more than 140 degrees.) 

Let the sirloin rest for 10 minutes before slicing and serving.

(While resting, can make a pan sauce, which I always opt for!  Here are some very easy directions: how-to-make-a-pan-sauce-from-steak-drippings

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