Grill to Perfection: BBQ Elk steak with a Savory Twist

These Grilled Elk steaks are a game lover’s dream, offering a tender, rich flavor that pairs perfectly with a smoky char from the grill. Grilled to perfection over medium-high heat, they develop a beautiful sear while remaining juicy and tender on the inside. Served with a side of roasted vegetables or a hearty salad. 

Feeds 1-2 people
Prep time 60 minutes
Cook time 10-15 minutes

Why Dry Brining Elk Steak Works

Dry Brining: When you season the elk medallions and leave them uncovered, the salt in the seasoning draws moisture from the surface of the meat. This moisture dissolves the salt, which is then reabsorbed into the meat, helping to evenly distribute the seasoning and enhance the flavor throughout the medallions. This process, known as dry brining, also helps to tenderize the meat.

Surface Drying: Leaving the meat uncovered in the refrigerator allows the surface to dry out. This is crucial for achieving a good sear when you grill the medallions. A dry surface browns more efficiently, leading to a flavorful crust that locks in the juices.

Improved Texture: By drying out the surface, this method also helps avoid the steaming effect that can occur when wet meat is placed on a hot grill or pan. Instead, the elk medallions will develop a desirable crispy exterior while remaining tender and juicy inside.

Enhanced Flavor Concentration: As the surface moisture evaporates, the flavors from the seasoning become more concentrated on the surface of the meat, contributing to a deeper, richer taste.

This technique is especially beneficial for lean game meats like elk, where achieving the right balance of flavor, moisture, and texture is key to a delicious dish.

Ingredients

• 2-3 Elk Medallions 
• 1-2 Tablespoons of steak seasoning 
• 1 tablespoon of lemon pepper seasoning.(Salt & Pepper will work as well) 
• ½ tablespoon of olive oil 
• 1 pound of asparagus

Prep

Season The Elk Steaks: First, generously season your elk medallions on all sides with your favorite steak seasoning. This will enhance the natural flavors of the meat. Then, place the seasoned medallions on an elevated rack and leave them uncovered in the refrigerator for 60 minutes. This process, known as dry brining, allows the elk to absorb the seasoning and dry out slightly, resulting in a better sear.

Prepare Your Grill: While the elk is dry brining, set up your grill for two-zone cooking. This is my preferred grilling method because it provides both a hot zone and a cool zone. The hot zone is perfect for searing, while the cool zone allows you to control the cooking process without burning the meat.

Prep The Asparagus: Next, it’s time to prepare your asparagus. Lather up the spears in olive oil and season them with lemon pepper for a zesty kick. The olive oil helps to prevent sticking, while the lemon pepper adds a refreshing flavor that pairs well with the elk.

Grilling Process

Grill The Asparagus: Once your grill reaches high heat, around 450°F (232°C), place the asparagus directly over the hot zone. Keep rotating the asparagus to ensure even cooking on all sides. You’ll know they’re done when they develop a nice bend but still retain some firmness. At this point, move them to the cool side of the grill to keep warm while you focus on the elk.

Sear The Elk Steaks: Now it’s time to sear the elk medallions. Place them on the hot zone of the grill and sear on all sides, rotating every 3 minutes to achieve an even crust. Once the internal temperature of the elk reaches 130°F (54°C), they’re perfectly cooked—medium-rare and juicy.

Rest & Serve: Finally, remove the elk medallions from the grill and let them rest for 10 minutes before slicing. This rest period allows the juices to redistribute, ensuring each bite is tender and flavorful. Serve the elk medallions with the grilled asparagus and enjoy a delicious, gourmet meal right off the grill!

This dry brine method not only brings out the rich flavors of the elk but also complements it perfectly with the crisp, seasoned asparagus. I sometimes use this dry brine technique with Tri-Tip steak

Looking for another wild game recipe? This is my step by step process for Grilled Pheasant

Yield: 3

Grilled Elk Steak

Print

These Grilled Elk Medallion Steaks are a game lover’s dream, offering a tender, rich flavor that pairs perfectly with a smoky char from the grill. Grilled to perfection over medium-high heat, they develop a beautiful sear while remaining juicy and tender on the inside. Served with a side of roasted vegetables or a hearty salad.

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Ingredients

• Ingredients
• 2-3 Elk Medallions
• 1-2 Tablespoons of steak seasoning
• 1 tablespoon of lemon pepper seasoning.(Salt & Pepper will work as well)
• ½ tablespoon of olive oil
• 1 pound of asparagus

Instructions

• Season your elk medallions on all sides with steak seasoning 

• Place on an elevated rack and place in the refrigerator uncovered for 60 minutes allowing the elk to dry brine 
• Set up your grill for 2 zone cooking this is my preferred way to grill so i have a cold zone and hot zone 
• Lather up your asparagus in olive oil & season with lemon pepper
• Grill your asparagus on high heat around 450 degrees  (232°C)
• Keep rotating your asparagus so they cook evenly 
• Once they have a good bend to them they are done move them to the cool side of the grill 
• Sear off your elk medallions on all sides rotating every 3 minutes 
• Once your elk medallions reach an internal temperature of 130 degrees (54°C) they are done 
• Let the elk medallions sit for 10 minutes before slicing 
• Serve with grilled asparagus and enjoy! 

Notes

Seasoning elk medallions and leaving them uncovered in the refrigerator is a technique that serves multiple purposes:

Dry Brining: When you season the elk medallions and leave them uncovered, the salt in the seasoning draws moisture from the surface of the meat. This moisture dissolves the salt, which is then reabsorbed into the meat, helping to evenly distribute the seasoning and enhance the flavor throughout the medallions. This process, known as dry brining, also helps to tenderize the meat.

Surface Drying: Leaving the meat uncovered in the refrigerator allows the surface to dry out. This is crucial for achieving a good sear when you grill the medallions. A dry surface browns more efficiently, leading to a flavorful crust that locks in the juices.

Improved Texture: By drying out the surface, this method also helps avoid the steaming effect that can occur when wet meat is placed on a hot grill or pan. Instead, the elk medallions will develop a desirable crispy exterior while remaining tender and juicy inside.

Enhanced Flavor Concentration: As the surface moisture evaporates, the flavors from the seasoning become more concentrated on the surface of the meat, contributing to a deeper, richer taste.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 630Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 255mgSodium: 736mgCarbohydrates: 0gNet Carbohydrates: 0gFiber: 6gSugar: 0gSugar Alcohols: 0gProtein: 38g