Herb-Crusted Elk Backstrap

Prep Time

15M

Cook Time

15M

Serves

4-6

Ingredients

2 pounds elk backstrap (deer works as well) cut into 4 to 6 1-inch steaks

2 tablespoons kosher salt

1 tablespoon coarsely cracked black pepper

1 tablespoon garlic powder

1 tablespoon smoked paprika

1/2 tablespoon onion powder

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon dried marjoram

1 tablespoon peanut flaxseed or grapeseed oil

3 tablespoons butter divided

2 to 3 sprigs of fresh rosemary

2 to 3 garlic cloves peeled and slightly crushed

Cooking Instructions

Start by mixing the herb seasoning blend for the steaks. To a bowl, add the salt, black pepper, garlic powder, smoked paprika, onion powder, dried rosemary, thyme, and marjoram. Mix well.

Blend the seasonings and dried herbs.

Season all steaks on both sides with the seasoning rub.

Apply the seasoning blend to both sides of the backstrap steaks.

Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon of oil with a high smoke point to the skillet and swirl the pan to coat. Place the steaks in the pan to sear. Don’t overcrowd the pan. It’s better to cook the steak in two batches, if necessary. Sear for 3 minutes on the first side without moving the steaks.

Hands off — sear the steaks for 3 minutes without moving before flipping.

Flip the steaks and cook for another 2 minutes. Add half of the butter to the pan. Add the garlic and a couple of sprigs of rosemary.

Reduce the heat to medium, then add half the butter, all the garlic, and fresh rosemary to the skillet.

Tilt the pan to pool the butter along one edge and spoon it over the steaks for another 2 to 3 minutes. Move the steaks to a warm platter.

Spoon the butter over the steak to baste the meat.

Pour over the remaining butter from the pan, then lightly tent with foil and rest for 5 to 10 minutes. Repeat the process with remaining steaks and butter if all them didn’t fit into your pan at once.

Serve with your choice of sides.