If you’ve been lucky enough to enjoy a tender, lean elk steak fresh off the grill, then you understand why it’s such a sought-after delicacy. For those who have yet to experience free-range elk, the flavor is often compared to beef but with a cleaner, slightly sweet taste that sets it apart.
Elk is naturally lean, making it a healthier alternative to traditional red meats. All of our elk are raised on ranches here in the west, where they graze on natural forage, resulting in meat that is lower in fat and higher in protein than both beef and chicken. Unlike conventionally raised livestock, our grass-fed elk are never treated with antibiotics, hormones, or steroids, ensuring a pure, nutrient-rich protein source. Packed with essential nutrients like iron, phosphorus, and zinc, elk meat is not only delicious but also an excellent choice for those seeking a wholesome diet.
Because elk is so lean, the way it is prepared greatly influences its flavor and texture. For a perfectly cooked elk steak, start by bringing the meat to room temperature before cooking. This ensures an even cook by preventing the outside from overcooking while the inside remains cold, and helps achieve a better sear by reducing surface moisture. Season with salt, cracked black pepper, and perhaps a hint of garlic or rosemary. Sear the elk steak over high heat for a few minutes per side, allowing a rich crust to develop while keeping the inside succulent. Elk is a lean wild game meat best enjoyed at medium-rare doneness, which means removing it from heat at an internal temperature of 125–130°F and allowing it to rest until it reaches 130–135°F. Because elk has very little intramuscular fat, cooking it beyond medium can cause it to become dry, tough, and gamey. Whether you're grilling, pan-searing, or even roasting, medium-rare preserves its natural tenderness, flavor, and juiciness. For best results, use a meat thermometer for accuracy and let the meat rest for 5–10 minutes after cooking to allow the juices to redistribute and prevent them from running when you slice into it.
Elk meat is versatile and pairs wonderfully with earthy and slightly sweet accompaniments, such as roasted root vegetables, wild mushrooms, or a rich berry reduction sauce (we have a recipe for that). For those who enjoy a bit of contrast, a whiskey butter sauce, a coffee-infused rub, or rich braising sauce, like these beer braised short ribs, can enhance the deep, natural flavors of the meat.
Whether you're a seasoned wild game meat enthusiast or trying elk meat for the first time, one thing is certain- this lean and flavorful protein offers an exceptional dining experience that’s both nutritious and satisfying.
Now that you know what flavor you can expect, check out our full collection of Elk Meat Recipes and game meat cooking tips HERE
If you're not sure what cut to try, take our meat matcher quiz HERE
