Elk Backstrap Recipe

Elk backstrap is one of the most prized cuts of meat from an elk. It's a lean, tender cut that's perfect for grilling, searing, or roasting. This recipe for Seared Elk Backstrap with Herb Butter is a simple yet flavorful way to cook elk backstrap. The elk is cooked to a perfect medium-rare, and the herb butter adds a touch of flavor and moisture.
Here's a little more about elk and why you might want to try it. Elk are large, majestic animals that are native to North America. Their meat is a healthy source of protein and iron, and it has a milder flavor than beef. If you're looking for a delicious and healthy alternative to beef, elk is a great option.

Ingredients

• 2 pounds elk backstrap steaks, cut 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup unsalted butter, softened
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley

Directions

1. Prep the Elk: Pat the elk backstraps dry with paper towels. Season generously with olive oil, salt, and pepper.
2. Make the Herb Butter: In a small bowl, cream together the softened butter, rosemary, thyme, and parsley. Season with salt and pepper to taste.
3. Cook the Elk: Heat a cast-iron skillet over medium-high heat. Once hot, sear the elk backstraps for 2-3 minutes per side for medium-rare. (Elk cooks quickly, so don't overcook it!)
4. Rest and Serve: Transfer the elk to a plate and tent with foil. Let it rest for 10 minutes before slicing. Serve the elk backstrap with a pat of herb butter on top.
5. Tips:
6. If you don't have fresh herbs, you can use 1 tablespoon of dried herbs.
7. You can also use ghee instead of olive oil for searing the elk.
8. Be sure to use a meat thermometer to check the internal temperature of the elk. For medium-rare, the internal temperature should be 130-135 degrees Fahrenheit.
9. Let the elk rest before slicing. This will help to keep the juices in the meat.