Elk backstrap (loin)

Cast-Iron Elk Backstrap with Rosemary Butter

Thick elk backstrap steaks seared hard in hot cast iron, basted with foaming rosemary and garlic butter, and pulled at medium-rare.

Serves: 4
Hands-on: 20 min
Total: 42 min
Skill: Some experience

Stove and oven or Campfire and cast iron · Dinner

Ingredients

2 lbElk backstrap (loin), silver skin trimmed, cut into 1½-inch steaks
3 tbspButter, cold, cut into pieces
4 clovesGarlic, smashed and peeled
1 tspBlack pepper, coarsely cracked
1½ tspSalt, kosher
2 tbsp high-heat fat, such as avocado oil, canola oil or beef tallow
2 sprigs fresh rosemary
Flaky salt, to finish (optional, 1 pinch per plate)

You'll need

Cast iron skillet, Instant-read thermometer; stovetop, campfire with grate or coals if you have one.

Contains

Dairy.

Method

Trim every bit of silver skin from the backstrap and cut it into 1½-inch steaks. Pat them very dry with paper towels and season all sides with the kosher salt and cracked pepper. Let them sit about 20 minutes while you get ready.
Heat the cast-iron skillet over medium-high heat for 4 to 5 minutes (over a campfire, set it on a grate above a bed of hot coals). Add the high-heat fat and swirl. It is ready when it shimmers and the first wisp of smoke appears.
Lay the steaks in the pan with space between them, in two batches if they would touch. Sear without moving them for 2 to 3 minutes, until a deep brown crust releases easily. Turn and sear the second side 2 minutes.
Turn the heat down to medium-low (at a fire, slide the skillet to the cooler edge of the coals) and wait 30 seconds. Add the butter, garlic and rosemary sprigs. When the butter foams, tilt the pan and spoon it over the steaks again and again for 1 to 3 minutes, turning them once. The butter should brown, not blacken; if it smokes hard, lift the pan off the heat for a moment.
Check the thickest steak through the side with an instant-read thermometer. Take the steaks off the heat at 125 to 130°F; pull 1½-inch and thicker steaks at the low end. Steaks that reach it first come out first.
Rest the steaks 5 minutes on a warm plate or board. They will rise to about 130 to 135°F, rosy medium-rare. Slice across the grain, spoon the browned garlic butter over the slices, and add a pinch of flaky salt if you like.

When it's done: off the heat at 125 to 130°F, 130 to 135°F after resting (medium-rare)

Take the elk off the heat at 125 to 130°F in the thickest part, then rest it. It keeps rising about 3 to 5°F, to 130 to 135°F: rosy, juicy medium-rare. Thicker pieces carry over more, so pull them at the low end. Minutes are only a guide; the thermometer decides. Elk is very lean and turns firm past 140°F.

If it goes wrong

Gray band under the crust: The pan was not hot enough or the meat was wet. Pat the steaks drier and let the pan and fat heat fully before the meat goes in.
Butter burning or the garlic turning bitter: The heat was still high when the butter went in. Lower the heat first, and baste for only a minute or two.
Over 140°F and firm: Elk has almost no fat to hide overcooking. Pull earlier next time and trust the thermometer, not the clock. Slice thin and serve with the pan butter.
Crust browned but the center is still under 120°F: The steaks were cold or very thick. Keep basting over low heat, checking every 30 seconds.

Leftovers. Best right away. Refrigerate leftovers within 2 hours; slice cold for sandwiches, or warm gently in a covered pan so it does not overcook.