Marinated Elk Backstrap Recipe | Outdoors Allie

blackening seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can be lower in sodium and tailored to taste.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

elk backstrap

🥗Healthier: venison

💰Cheaper: beef tenderloin

Venison is a leaner alternative, while beef tenderloin is more widely available.

Mix together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 cloves of garlic, 1 teaspoon of Dijon mustard, 1 teaspoon of rosemary, 1 teaspoon of thyme, 1/2 teaspoon of freshly ground black pepper, 1/4 teaspoon of smoked paprika, and 1 teaspoon of kosher salt in a large bowl to create the marinade.

Defrost elk backstrap in the refrigerator overnight before cooking.

Pat the elk backstrap dry with paper towels.

Cut the elk backstrap into about three steaks, each approximately 1 inch thick, slicing against the grain.

Use a meat mallet to pound the steaks to flatten them slightly and increase surface area for searing, covering with plastic wrap to prevent sticking.

Add the steaks to the marinade and toss to coat completely, then cover with plastic wrap and refrigerate for 1 to 4 hours.

After about an hour, rinse off the marinade and dry the elk steaks with paper towels.

Season both sides of the elk steaks with additional kosher salt and freshly ground black pepper.

Preheat a cast iron pan over medium-high heat for about 2 minutes before adding oil.

Pat the elk steaks dry again with paper towels just before placing them in the pan to ensure a good sear.

Add a little butter to each steak in the pan as they cook.

Check the internal temperature of the smallest steak, aiming for around 128°F for medium-rare, noting that it will rise a few degrees after being pulled off the heat.

Check the temperature of the other steaks, noting that around 140°F will be medium to medium-well.

Let the steaks rest for 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens