There may not be a better cooking medium anywhere than duck fat. It adds a ton of flavor to potatoes, meat, fresh vegetables, anything you cook in it. This elk steak seared in duck fat with fresh rosemary only takes a few minutes and will rival anything you can get in the finest steak houses.
The secret to a good sear is really hot cast iron. Open the windows and turn on the fan, it will get smoky.
2-3 pounds elk steak
2-3 tablespoons duck fat
1 large sprig of fresh rosemary
Cavender's Greek Seasoning
Jim Kelly's Gameday Realtree Garlic Salt Grinder
Heat cast iron skillet on high.
Add two to three tablespoons duck fat, and allow to heat until it just starts to smoke.
Season steaks with Cavender’s Greek Seasoning and Tom Kelly's Realtree Garlic Salt Grinder.
Sear for 4 minutes, flip.
Add rosemary sprig to pan.
Spoon rosemary flavored duck fat over the steak as second side sears for another 3 to 4 minutes.
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