Elk rib chops are a remarkable cut, known for their deep red color, lean profile, and rich, slightly sweet flavor. Sourced from the elegant Elk French Rack, these thick, bone-in chops make an impressive centerpiece for any meal.
Elk Rib Chops with Rosemary Butter
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Category
Elk Meat
Cuisine
American
Author:
Jackson Hole Buffalo Meat Co
Servings
2
Prep Time
15 minutes
Cook Time
5-10 minutes
Cooking them in a smoking-hot cast iron pan creates a beautiful sear, locking in their natural juices while developing a flavorful crust. To complement the meat’s bold character, this recipe introduces a touch of indulgence with a luscious butter finish — because let’s be honest, butter has a way of making everything even more delicious.
Ingredients
For the Elk
- 2 Elk Rib Chops
- 3 tablespoons extra virgin olive oil (or butter)
For the Rosemary Butter
- 4 tablespoons unsalted butter (room temperature)
- 1 teaspoon fresh rosemary (finely chopped)
- 1/2 teaspoon thyme (finely chopped)
- generous pinch kosher salt
- generous pinch pepper
Directions
Make the butter: In a small bowl add the butter and beat with a fork until smooth and creamy. Add the rest of the ingredients and mix well. Turn the butter out onto a piece of plastic wrap and form into a small "log" no more than one inch thick. Wrap and place in the refrigerator for at least 2 hours.
Cook the Rib Chops: In a cast iron pan (if available) add the olive oil (you can also use butter) and heat to medium-high heat. Add the chops to the pan and cook for 2 minutes (or until the undersides are golden brown). Flip and cook until the other side is also golden brown.
Add Butter & Let Rest: After you've removed the Rib Chops from the pan place 1 tablespoon of butter on top of each and cover them with foil to keep warm. Let them rest for 5-10 minutes and then serve.
