Grilled Elk Steak — How to Cook Elk Tenderloin Perfectly
🦌 The Story Behind This Recipe
My first elk was a cow I shot in Colorado's Unit 23 on the fourth day of archery season. I'd been bugling every morning and nothing was responding — then on a Thursday morning I rounded a spruce thicket and bumped into this cow at 15 yards. Perfect broadside. The arrow went through both lungs. I found her 80 yards away. The elk camp celebration that night was unreal — six of us around a propane grill, eating fresh tenderloin steaks with nothing but salt, pepper, and butter. Elk tenderloin is the finest wild game I've ever eaten. If you've never had it, prepare yourself. It makes beef feel ordinary.
📊 Ingredients — Scalable for Any Group Size
| Ingredient | For 2 People | For 5 People | For 10 People |
|---|---|---|---|
| Elk loin or tenderloin steaks (1-inch thick) | 350g (12 oz) | 875g (1.9 lbs) | 1,750g (3.9 lbs) |
| Olive oil | 30ml (2 tbsp) | 75ml (5 tbsp) | 150ml (10 tbsp) |
| Soy sauce | 15ml (1 tbsp) | 37ml (2½ tbsp) | 75ml (5 tbsp) |
| Garlic cloves minced | 3 cloves | 7 cloves | 14 cloves |
| Fresh rosemary minced | 3g (1 tsp) | 8g (2½ tsp) | 16g (5 tsp) |
| Black pepper cracked | 3g (¾ tsp) | 8g (2 tsp) | 16g (4 tsp) |
| Sea salt | 5g (1 tsp) | 12g (2½ tsp) | 24g (5 tsp) |
| Butter (for finishing) | 30g (2 tbsp) | 75g (5 tbsp) | 150g (10 tbsp) |
| Lemon juice | 10ml (2 tsp) | 25ml (5 tsp) | 50ml (3½ tbsp) |
🌡️ Doneness Guide
| Doneness Level | Internal Temp | What It Looks Like | Recommended? |
|---|---|---|---|
| Rare | 120°F (49°C) | Deep red, very tender | ✗ No |
| Medium-Rare | 130°F (54°C) | Pink and juicy | ✅ Yes |
| Medium | 140°F (60°C) | Light pink, still moist | ✗ No |
| Well Done | 160°F+ | Gray and dry — avoid with elk | ✗ No |
👨🍳 Step-by-Step Instructions
- 1
Combine olive oil, soy sauce, garlic, rosemary, and black pepper for marinade. Place elk steaks in zip bag with marinade. Refrigerate 4–8 hours (minimum 2 hours).
- 2
Remove steaks from marinade 30 minutes before grilling. Pat dry with paper towels. Season with additional salt and pepper.
- 3
Preheat gas grill to high (450–500°F) or prepare charcoal for high-heat direct grilling. Clean and oil grates.
- 4
Grill steaks on high heat: 3–4 minutes per side for medium-rare on a 1-inch steak. Use a meat thermometer — pull at 125°F (52°C) internal temp.
- 5
Transfer to plate. Immediately top each steak with a knob of butter and squeeze of lemon juice.
- 6
Rest for 5–7 minutes before serving. Slice against the grain if serving to share.
🏹 Hunter's Tips
- →Elk is significantly leaner than beef — the greatest risk is overcooking. Medium-rare is mandatory.
- →Tenderloin is the most tender cut; loin (backstrap equivalent) is nearly as good. Both work perfectly for steaks.
- →The soy sauce in the marinade adds umami depth without making it taste Asian — it simply enhances the natural elk flavor.
- →If you harvested in September (early season), your elk will have minimal fat and taste incredibly mild and sweet.
- →Elk from November can have a stronger flavor if bulls were in rut — soak in buttermilk overnight to mellow the flavor if needed.
🍽️ Serve With
- •Twice-baked potatoes
- •Asparagus with lemon butter
- •Wild mushroom sauté
- •Grilled corn on the cob
🥡 Leftovers
Cold elk steak sliced thin makes outstanding sandwiches. Use on baguette with arugula, horseradish cream, and thinly sliced onion. Better than any deli meat you've ever had.