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+ servings
sliced elk steak on a plate and garnished with fresh thyme and sea salt

Marinated Elk Steak

Rachel Riesgraf
The best marinated elk steak tenderized and seasoned with a lemon balsamic marinade, creating a juicy steak and adding delicious flavor without overpowering the taste of the elk. The steaks are grilled or pan seared to get nicely browned crust on the outside. This recipe is super easy to prepare with pantry staple marinade ingredients and helpful tips to ensure a perfectly cooked elk steak!
4.96 stars
Prep Time 10 minutes
Cook Time 8 minutes
Marinating Time 4 hours
Total Time 4 hours 18 minutes
Course Dinner
Servings 2 servings

Ingredients
  

  • 2 The Honest Bison Elk Filet Mignons (or 6-8 ounce elk steaks)
  • 2 tablespoons olive oil (plus more for cooking the steaks)
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • ½ tablespoon Worcestershire sauce
  • ½ teaspoon black pepper
  • 2 garlic cloves
  • optional: lemon wedges and fresh thyme for garnish

Instructions
 

  • Mix all the marinade ingredients together in a shallow dish. Place the steaks in the marinade, coating both sides. Cover and let rest in the fridge for at least 4 hours or overnight. Flip the steaks over halfway through.
  • 30 minutes before you're ready to cook, remove the steaks from the marinade and pat dry. Set on a clean plate and allow to come to room temperature.

Grilled:

  • Preheat the grill to medium-hight heat, about 400 degrees. Grease the grill grate with olive oil.
  • Place the steaks on the hot grill and cook for 3-4 minutes, then flip and continue to cook another 3-4 minutes, until the internal temperature reaches 125-130 degrees for medium-rare.

Pan seared:

  • Heat a cast iron or stainless steel skillet with a big drizzle of olive oil over medium-high heat. Once hot, add the steaks and cook for 3-4 minutes, then flip and continue to cook another 3-4 minutes, until the internal temperature reaches 125-130 degrees for medium-rare.

Recipe tips:

  • Whether grilling or pan searing, use a meat thermometer. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the steaks to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.
  • Serve with a squeeze of lemon juice and garnish with fresh thyme.

Notes

Use a meat thermometer to check the internal temperature of the elk steaks.
  • Rare: 125 degrees F.
  • Medium-rare: 130-135 degrees F.
  • Medium: 135-140 degrees F.
  • Medium-well: 140-145 degrees F.
  • Well: 145-150 degrees F.

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.

Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats