Pan-Seared Elk: A Quick, Tasty Treat

How to Pan-Sear Elk

Pan-searing is a great way to cook elk, especially if you're looking for a quick and easy method that will lock in the juices and keep the meat tender. This guide will take you through the process step-by-step, so you can enjoy delicious and perfectly cooked elk at home.

Choosing the right cut of elk

When it comes to choosing the right cut of elk, several factors come into play. The desired cooking method, tenderness, and flavour are all important considerations. Here's a guide to help you select the best cut for your pan-seared elk dish:

The Loin (Backstrap)

The loin, also known as the backstrap, is a highly sought-after cut of elk. Running along the length of the backbone, it provides incredibly tender steaks that are perfect for grilling or pan-searing. The backstrap is often compared to the New York strip in beef and is known for its exceptional tenderness. This cut is best cooked using dry, high heat, making it ideal for searing in a skillet.

The Tenderloin

Located opposite the backstrap, tucked under the spine and just forward of the pelvis, the tenderloin is another tender cut of elk. It can be roasted whole or cut into medallions for filet mignon. Like the backstrap, the tenderloin is best suited for quick cooking methods like pan-searing, as it benefits from dry, high heat.

The Rib

The rib section of the elk offers a range of versatile cuts. It can be processed into large, tender rib roasts or cut into individual rib or ribeye steaks. The ribeye is another tender option for pan-searing, as it performs well with high-heat cooking methods.

The Hindquarter

The hindquarter yields a variety of cuts, including sirloin tips and roasts. While not quite as tender as the backstrap, the meat from this area is still suitable for slicing into steaks. The hindquarter is a good option for pan-searing, as the steaks can be cooked hot and fast to your desired level of doneness.

Other Cuts

While not as tender as the premium cuts mentioned above, other sections of the elk can still provide tasty options for pan-searing. The neck, for example, can be carved into larger chunks and slow-roasted until tender. The brisket, although tough, can be braised to create a mouthwatering, melt-in-your-mouth dish.

Remember, when choosing your cut, consider the cooking method you plan to use and the desired level of tenderness and flavour. Elk meat is leaner than commercial beef, so adjust your cooking time and temperature accordingly to avoid overcooking.

Preparing your pan and oven

To prepare your pan and oven for pan-searing elk, you will need to gather your ingredients and equipment, including:

• A cast-iron skillet
• Thick-cut elk steaks (1 inch or more)
• Coarse-ground salt
• Coarse-ground black pepper
• Butter (1 tablespoon per steak)
• Oil (olive or canola)
• Marinade (optional)

Once you have gathered your ingredients, follow these steps:

• Pat the steaks dry on all sides with a paper towel.
• Liberally season both sides of the steaks with salt.
• Leave the steaks out for 15-45 minutes to bring them to room temperature.
• Lightly coat each steak with olive or canola oil. (Note: some people prefer not to use olive oil for pan-searing as it can leave a bitter taste when cooked at high temperatures.)
• Liberally season both sides of the steak with coarse-ground black pepper.
• Place the top rack of your oven 6-10 inches from the top of the broiling coils and set your oven to broil on high.
• Place your cast-iron skillet on the rack to warm up.
• When the oven reaches temperature, pull the skillet out and set it on a burner on medium-high to high heat.

Now that your pan and oven are prepared, you are ready to begin searing your elk steaks!

Marinating the elk

Firstly, prepare your marinade by whisking together a combination of wet and dry ingredients. For the wet marinade, you can use olive oil, lime juice, orange juice, Worcestershire sauce, soy sauce, and liquid smoke. For the dry ingredients, you can use sea salt, black pepper, garlic powder, onion powder, chipotle pepper, and dried rosemary. Whisk all these ingredients together in a bowl to combine the flavours.

Next, it's time to marinate the steaks. Place your elk steaks in a large Ziploc bag and pour in the marinade. Seal the bag and massage the marinade into the steaks thoroughly. It's important to marinate the steaks for at least 4 hours to allow the flavours to penetrate the meat and help tenderise it. Remember to bring the steaks to room temperature before cooking.

Once the steaks have finished marinating, it's time to cook them. Heat a cast-iron skillet over medium-high heat and make sure the surface is well-oiled or greased with tallow. Cook the steaks for 2 to 3 minutes on each side for a medium-rare finish. The internal temperature of the steaks should reach 125-130 degrees Fahrenheit.

When cooking, use tongs to flip the steaks instead of piercing them with a fork, as this will help retain their juices and prevent them from drying out. After cooking, allow the steaks to rest, covered, for about 5 minutes. This resting period lets the juices redistribute throughout the meat, resulting in a more tender steak.

Finally, slice the steaks against the grain and serve them with your choice of sides. Some suggested sides include a bed of rice, a healthy broccoli salad, scalloped potatoes, or black garlic butter. Enjoy your delicious and tender pan-seared elk steaks!

Cooking the elk

Preparation

Before cooking, ensure your elk steaks are at room temperature. This will allow the steaks to cook evenly. If you are cooking with steaks straight from the fridge, leave them out for 15-45 minutes. If you are using a marinade, you will need to leave the steaks for at least four hours to marinate.

Cooking

For pan-seared elk, you will need a cast-iron skillet. Heat the skillet on a medium-high heat source—this could be a grill or a stove. If cooking on a grill, place the skillet directly on the grill grate. If cooking on a stove, place the skillet on a burner.

Add a tablespoon of butter or oil to the skillet and let it melt. Place the elk steaks in the skillet and sear for two minutes. If you are cooking multiple steaks, do this one at a time.

After two minutes, flip the steaks and cook for another two minutes. You can also add butter, garlic, and herbs such as rosemary to the skillet at this point. Baste the steaks with the butter and herb mixture as they cook.

After four minutes of cooking, the elk steaks should be medium-rare. If you prefer your steaks to be more well done, leave them in the skillet for another minute or two.

Remove the steaks from the skillet and let them rest for five to seven minutes. This allows the juices to redistribute throughout the meat.

Serving

Elk steaks can be served with a variety of side dishes, including:

• Scalloped potatoes
• Quinoa salad
• Air-fried potato wedges
• Edamame dill rice
• Broccoli salad
• Asparagus
• Broccoli
• Sweet or baked potatoes

Resting the elk

If you have cooked the elk in a skillet, you can use the resting time to make a simple pan sauce. First, reduce the heat to medium-low and add some butter, shallots, and garlic to the skillet. Whisk the ingredients together until the shallots turn golden brown. Then, add beef stock and continue stirring until the sauce begins to bubble and thicken.

Once the elk has rested, cut it into 1/2-inch-thick slices and drizzle the pan sauce over the top. This will ensure the elk is moist and full of flavour.

Frequently asked questions