Elk steak is the perfect alternative to venison or beef, providing a mouthful of nutritious red meat to enjoy any time of the week. Prepared in a garlic marinade and seared over high heat, this slab of meat has flavor in every bite.
This grilled elk steak recipe is perfect for those who want to try something different but may not have the time to make an elaborate dish. In just 15 minutes and through only a few steps, you’ll be able to enjoy a uniquely tasty dinner. You can also add a marinade to make it extra special.
The best way to prepare this kind of meat is on the grill. Your meat will taste near perfection whether you use gas, charcoal, wood, or pellets. Most elk eaters prefer a thick cut flipped a couple of times on the grill and served sizzling.
From good meat prep to marinade tips, here’s how to grill elk steak the right way.
Grilled Elk Steak
- meat tongs
- digital meat thermometer
- 2 elk steaks 8 oz
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 2 cloves garlic crushed
- ½ tsp kosher salt
- ½ tsp ground black pepper
- Prepare the Marinade: Mix all the marinade ingredients in a small bowl
- Marinate the Meat: Place the steaks in an airtight container or large ziplock bags. Pour the marinade over the steaks, covering as much of the meat surface as possible. Seal the bags/containers and place in the refrigerator for at least 2 hours.
- Preheat: Fire up your grill to medium heat, about 350°F (175°C)
- Prepare the Steaks: While grill warms up, remove steaks from the marinade and pat dry with paper towels. Leave at room temperature until ready to cook.
- Grill: Place steaks on grill over and cook for 5-7 minutes per side for medium, and an internal temperature of 160°F (70°C)
- Rest & Serve: Remove the steaks from the heat and rest for 5 minutes before serving