Here at Timber2Table, we are always experimenting with new recipes. For this one, we coated some nice elk steaks cut from the top round with a blend of powdered buttermilk and powdered ranch dressing. The combination does two things. First, it adds a tangy, zippy flavor to the elk meat. Second, the lactose sugar and added protein in the powdered buttermilk greatly speed the Maillard reaction (the browning process of meat when it is exposed to hot temperatures), giving the steaks a nice color.
The preparation is simple. Salt and pepper the steaks well. Blend the buttermilk powder with the ranch dressing powder and sprinkle the mixture evenly over both sides of the steaks. Place the steaks in a dish and refrigerate for 4-8 hours. Sear the steaks on a hot grill until they reach your desired doneness level. I like my elk steak on the medium rare side of things, so I grilled these for about 6 minutes per side on our Traeger Grill set at 375 degrees.
You can find both buttermilk and ranch dressing powder in most large supermarkets, or you can order both online. Give this recipe a try. I’m betting it makes it into your regular steak rotation.
4-6 elk steaks, 1” thick
½ cup powdered buttermilk
½ cup powdered ranch dressing mix
Salt and pepper to taste
Season the steaks well on both sides with salt and pepper. Blend the two powders.
Sprinkle the mixture evenly over both sides of the steak so that the meat is lightly coated. Pat the surface a bit to set the coating on the meat. Refrigerate the steaks for 4-8 hours.
Cook the steaks on a hot grill until they reach your desired doneness level.
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