Enjoy the irresistible combination of garlic, herbs, pan-seared elk chops and butter. Tender elk meat is seared to perfection and accompanied by the aromatic blend of garlic, rosemary and thyme. This mouthwatering dish celebrates the natural essence of elk, enhanced by the richness of butter and the savoury goodness of garlic and herbs. Experience culinary bliss with each bite.
Pan Seared Elk Rib Chops with Garlic and Herb Butter
Elk Rib Chops
Indulge in this mouthwatering dish that celebrates the natural essence of elk meat, pan seared to perfection and then elevated by rich buttery goodness, savoury garlic and fragrant herbs.
2 - 12 to 14 oz. Elk Rib Chops
- Coarse sea salt
- Your favorite beef seasoning
- 1 stick of butter
- 2 garlic cloves
- A few springs of rosemary
- A few springs of thyme
- An oven safe pan
Start by warming up your pan over medium heat and preheating your oven to 400 degrees. You're going to want a good sear on your chops but elk is lean so you'll want to be careful not to overcook. While your pan is heating, pat dry all sides of the elk chops. Once you've patted them dry, season the elk chops with the coarse sea salt and beef seasoning. Make sure you check the amount of salt included in the beef seasoning and adjust accordingly so you don't over-salt your chops.
Once you've seasoned your chops and your pan is heated, add them to the pan and sear for two-three minutes per side. When you flip your chops, add a small slice of butter to the pan. After searing the second side for two minutes, add more butter, the garlic cloves, and your thyme and rosemary sprigs to the pan. As the cjops continue to sear, spoon the butter over the top of the elk chops.
Once your desired sear is reached, put the them in the preheated oven for 4-5 minutes (depending on how done you want them). We went 4 minutes for medium.
Pull them from the oven and allow them to rest a few more minutes in the pan while you're dishing up your sides (white cheddar mac and cheese or a baked potato are great options)
Serve and enjoy!
Don't forget to cut the fat cap off the outside of the chop before you dig in as it will be tough. Although you can remove it before cooking them, it's okay to leave it on for searing and cooking the chops.