Grilled Elk Steaks South Dakota Style

Introduction

Experience the bold flavors of the Midwest with these South Dakota-style grilled elk steaks. Using the Arteflame grill, we reverse sear thick-cut elk steaks, locking in the juices and enhancing the natural lean richness of wild game. The combination of rosemary, garlic, and fire-kissed flavor creates a dish that's both rustic and refined.

Ingredients

• 2 thick-cut elk steaks (1.5–2 inches thick)
• 2 tbsp butter, softened
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard (optional, for extra depth)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins to start the fire. Allow grill to heat for about 20 minutes until the center grate reaches over 1000°F.

Step 2: Prepare the Elk Steaks

1. In a small bowl, combine the butter, minced garlic, chopped rosemary, salt, pepper, Worcestershire sauce, and Dijon mustard.
2. Rub the mixture generously all over the elk steaks. Let the steaks rest at room temperature while the grill heats.

Step 3: Sear the Steaks

1. Place the elk steaks directly on the center grill grate to sear.
2. Sear each side for about 2 minutes to develop a rich crust and lock in juices.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared steaks to the flat griddle surrounding the center grate.
2. Position them closer to the center for higher heat, or further out for medium heat. Use a meat thermometer to monitor internal temperature.
3. Cook until the internal temperature is about 15°F below your desired doneness (recommend 125°F for medium-rare). Remove from grill and let rest for 10 minutes.

Tips

• Use a digital thermometer to track the internal temperature precisely.
• Butter enhances flavor and helps create a beautiful sear on the flat cooktop.
• The Arteflame’s multi-zone cooking lets you grill sides like asparagus or mushrooms alongside your steaks.
• Resting the elk steaks ensures juices redistribute and stay in the meat when slicing.
• Don’t overcook elk—it’s naturally lean and best enjoyed medium-rare.

Variations

1. Smoky Chipotle Elk Steaks: Add chipotle chili powder and smoked paprika to the rub for a smoky kick.
2. Bourbon-Glazed Elk Steaks: Mix bourbon and brown sugar into the butter rub for a sweet, caramelized flavor.
3. Garlic-Thyme Elk Steaks: Replace rosemary with fresh thyme and double up the garlic for herbaceous depth.
4. Coffee-Crusted Elk Steaks: Add ground espresso and coriander to the rub for earthy richness.
5. Mustard-Herb Elk Steaks: Combine whole-grain mustard and tarragon into the mixture for a French-inspired twist.

Best Pairings

• Grilled wild mushrooms with butter and garlic (on the flat top)
• Fire-roasted baby potatoes with thyme
• Charred asparagus with lemon zest
• A bold South Dakota red wine or dark beer
• Warm berry compote grilled on the flat top as a dessert

Conclusion

Cooking elk steaks on your Arteflame grill brings out their robust, wild flavor while ensuring tender, juicy results every time. By mastering the reverse searing method, you create steakhouse-quality meat right in your backyard with minimal cleanup and maximum flavor.