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Author Topic: Elk Steaks  (Read 418 times)

Offline Tom Leemans

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Elk Steaks
« on: November 09, 2006, 09:21:00 AM »
I know this will need to be moved over to the recipe forum but I wanted to make sure it got seen. A woman at work had some elk steaks sent to her and is looking for a good marinade or rub recipe for them. She plans to grill them this weekend.
Got wood? - Tom

Offline the Ferret

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Re: Elk Steaks
« Reply #1 on: November 09, 2006, 09:22:00 AM »
Elk steaks don't need no stinkin marinade
There is always someone that knows more than you, and someone that knows less than you, so you can always learn and you can always teach

Offline Tom Leemans

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Re: Elk Steaks
« Reply #2 on: November 09, 2006, 09:26:00 AM »
You know that and I know that but this is one of those people who have never had venison before. My mouth waters thinking about elk steaks.
Got wood? - Tom

Online Pat B

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Re: Elk Steaks
« Reply #3 on: November 09, 2006, 09:38:00 AM »
A little salt and fresh ground black pepper a few minutes before she grills. Hot fire, seared well for a few minutes on each side and put on the plate to eat.
   One marinade that works well for dove breast wrapped in bacon on the grill is to marindae them in a mixture of Dale's and Italian dressing first. She might try that.    Pat
Make the most of all that comes and the least of all that goes!
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Offline Ray Hammond

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Re: Elk Steaks
« Reply #4 on: November 09, 2006, 09:38:00 AM »
Tom,
Have her mix McCormicks steak seasoning and Montreal Steak seasoning together in a bowl, and sprinkle them over the steaks...you'll want to press the rub into the meat so it sticks.

Then put a little bit of olive oil in  a skillet, and when hot, sear both sides of the steaks in the skillet, transfer to a platter, and move immediately to a 300 degree preheated grill to finish them off.

Medium....not well done, please.
“Courageous, untroubled, mocking and violent-that is what Wisdom wants us to be. Wisdom is a woman, and loves only a warrior.” - Friedrich Nietzsche

Offline Tom Leemans

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Re: Elk Steaks
« Reply #5 on: November 09, 2006, 09:58:00 AM »
O.K. now I'm hungry.
Got wood? - Tom

Offline OH at work

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Re: Elk Steaks
« Reply #6 on: November 09, 2006, 10:11:00 AM »
Tom, if they really must marinade have them put the steaks into some Italian dressing for time equivalent to how tough the steaks might be (calf, old bull, etc) then salt/pepper and put under the broiler until just done.  Always remember to take the steaks off the heat (remember that as the steaks rest they will continue to cook another 5 degress or so).  Tell her to definitely overcook them since it is easy to do if they arent used to cooking elk, deer, etc.


Joe

Offline Tom Leemans

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Re: Elk Steaks
« Reply #7 on: November 09, 2006, 11:55:00 AM »
Thanks all. I think she's gonna go with the rub. (hold all comments)
Got wood? - Tom

Offline Kip

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Re: Elk Steaks
« Reply #8 on: November 09, 2006, 02:43:00 PM »
I second the Italian dressing all you need if you think you need some.Man I miss elk steaks not to easy to get in La.Kip

Offline Talondale

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Re: Elk Steaks
« Reply #9 on: December 07, 2006, 03:56:00 PM »
Quote
Originally posted by Ray Hammond:
Tom,
Have her mix McCormicks steak seasoning and Montreal Steak seasoning together in a bowl, and sprinkle them over the steaks...you'll want to press the rub into the meat so it sticks.

Then put a little bit of olive oil in  a skillet, and when hot, sear both sides of the steaks in the skillet, transfer to a platter, and move immediately to a 300 degree preheated grill to finish them off.

Medium....not well done, please.
I hear Olive oil has too low a smoke point and it's better to use Canola oil or Peanut oil.

Offline Ray Hammond

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Re: Elk Steaks
« Reply #10 on: December 07, 2006, 04:03:00 PM »
I wasn't aware of that, Talondale. It might be that I never let it get quite that hot, as it didnt ever smoke, I just used it to make the rub "stick" to the outside of the meat and seal the surface of the loin to seal in juices before I put it on the grill. I stood over the pan, with tongs, and turned the meat around on all sides including the ends just long enough to brown slightly, and then out of the pan.

If I were completely cooking it I bet you would be correct, you would be better off doing it with something other than olive oil and I'm sure you could do it with other oils anyway...I just like the way olive oil adds a little flavor and is "good" cholesterol.
“Courageous, untroubled, mocking and violent-that is what Wisdom wants us to be. Wisdom is a woman, and loves only a warrior.” - Friedrich Nietzsche

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