how do you cook your elk steak ?

Lucky to have received some as a gift. I have chicken fried lots of venison,
I know elk is better.

Do it the same way ?

Mo

Medium Rare.

I never fry backstop or steak anymore I always cook it on the grill medium rare with some Montreal seasoning.

If you haven't tried Montreal Steak seasoning by McCormick you should.

^^Good stuff.

I cut my elk backstrap yesterday. I made them 3/4" thick and plan to grill them medium rare. I'll try my standard marinade I use for beef, Stubb's beef marinade.

As little as possible.

Medium rare!

I cut my elk straps into 2" filets. I cooked them just like any other filet. HOT cast iron, black and blue.

Take whole backstrap, cut silver skin off, rub olive oil on strap, season to your liking, get a bowl of apple cider vinegar with basting brush. get your coals smoking hot( just after you spread coals) .You need a meat thermometer , put back strap on grill, baste with vinegar, sear on one side turn over ,continue to baste,cook to 145deg, take off and let stand for 5 minutes, it will cook another 5 degrease, just like prime rib. I do deer the same way. Forrest

Next time you are at buccees get the "carnivore black" seasoning.... Life changing

I have some and it's ok but I prefer the Montreal on venison

Tenderize it and chicken fry dipping it flour then milk and egg then Louisiana Chicken Fry mix. It's excellent.

Backstraps and tenderloins seasoned and wrapped in thick bacon then cooked on the grill until just past rare.

Steaks, 1-1.5" thick and grill until just past rare.

In both cases, let them sit for about 3-5 minutes before cutting.

Same way I like doing the Whitetail back straps 6 inch piece of backstrap. coat heavy in Montreal Stake seasoning and put in plastic bag or container in fridge for 12 to 24 hours. Take it out and let it come to room temp before cooking on hot grill until rare or medium rare at most, Let rest 5 minutes then slice thin like you would London Broil

I will admit I do chicken fry it sometimes though. I have also made Tar-tar from it a few times as an appetizer to go along with the larger piece.

Topped with blue cheese.