Cast-Iron Elk Backstrap

Elk steak has always been a favorite in my family. Hopefully you enjoy this simple yet delicious recipe.
Time: 25 min · Serves: 2-4
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Ingredients
- 1 elk backstrap
- 4 tbsp butter
- Coarse salt and cracked pepper
Directions
- Season the backstrap generously.
- Sear in a hot cast-iron skillet with butter and oil, 3 min per side.
- Baste continuously for 2 min with butter.
- Rest 3 minutes under foil, slice thick against the grain.
- Serve medium-rare — overcooking elk makes it tough and dry.
Recipe shared by Richard Taggart.
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