My brother Eli gave me some samples of the Oregon Elk his ladyfriend shot this season. I agonized over how to cook it, because I’ve never made a great steak (it’s on my short list) I’ve never had elk, and one steak equals one chance to prepare it. So I asked my brother Andy for advice and read a bunch of stuff online. The consensus was that grilling is THE way to prepare steak.
It’s sixteen degrees in upstate new york today, and our grill is hibernating under a few inches of snow. Grilling was not going to happen. But the elk steak was thawed and had to be cooked. I thought to myself: out of all the recipes I read, which one would most closely mimic my brother Andy’s grilling technique? I went with Alton Brown’s “pan seared rib eye” which involves a cast iron skillet, a 500 degree oven, and a range top on high heat. It created so much smoke, I may as well have brought the grill indoors! But it worked like a charm, and I didn’t ruin the elk.
Here’s the elk steak with wilted kale, roasted garlic sweet potato mash, and a green peppercorn sauce. Awesome! (Thanks to the brothers Kimm.)