Grilled elk steak can be super tender, juicy and flavorful when grilled just right. And the SABER grill can cook up the perfect steak without drying it out.
Elk steak is a very lean cut of meat that’s high in protein, which means if you’re not careful, it can get dry and tough in mere minutes. But with the hot heat of a SABER® grill, you can get a perfectly grilled elk steak seared on the outside and juicy on the inside.
Ideally, you would grill elk steak to 130-140°F. At 150°F, the meat starts to dry out.
When you cut into it, the steak should leak a pink tinged fluid.
The most flavor and tender cut of elk to get the best elk steak is going to be the loin or tenderloin. But the prime rib, sirloin butt or top round are other top choice cuts for elk steak.
These cuts of elk are very tender.
You want to cut the steak about one to two inches thick.
Depending on who you ask, there is debate on whether you should marinate an elk steak. Some enthusiasts claim that an elk fed a lot of corn or alfalfa have more than enough flavor without adding any extra seasoning and marinades.
But there are others who prefer to marinate their steak to prevent it from drying on the grill and to add a little extra flavor.
We’re going to marinate our elk steaks. Start with an oil. You can use any oil, but we like to use olive oil or sesame oil because they’re healthy cooking oils and they add their own flavor to the meat. Then add a little vinegar or lemon juice to tenderize the steaks.
Add your favorite seasonings.
And then let the steaks soak in the marinade for no more than 24 hours in the fridge. If you leave the steaks any longer, the acid from the vinegar or lemon juice will start to make the meat mushy.