Things We're Cooking

[FaCe-LeE-uS]

Fry 'em then. Steak shake, frying pan and go for it.

Thinkin about goin with the cast iron. Get it blazing hot, sear 'em roughly 10seconds per side.

Should do it, no?

 

[AlaskaGuy]

Thinkin about goin with the cast iron. Get it blazing hot, sear 'em roughly 10seconds per side.

Should do it, no?

That'll do as long as they're cut thin enough. Fondue is another alternative.

 

[Gooch1034]

The plot has thickened... Just got done unthawing them and it turns out they are steaks! The "loins" rolled out into 6 different sized steaks. All roughly 1/2" - 1" thick.

Anybody got any good marinades or rubs? Probably goin with pan sear cooking

Soy(marinade) works well with elk. Soy sauce, onion, black pepper, garlic, canola oil, lemon juice. Since its tenderloin, I would say grill or sear. Just don't slow cook it. I haven't had elk in years but the last time I had it, it was a roast and it was amazing!

 

[FaCe-LeE-uS]

Soy(marinade) works well with elk. Soy sauce, onion, black pepper, garlic, canola oil, lemon juice. Since its tenderloin, I would say grill or sear. Just don't slow cook it. I haven't had elk in years but the last time I had it, it was a roast and it was amazing!

Turns out they are steaks. Going to go real simple with S&P & pan sear them. Don't want to overpower them with anything more to take away from the taste of the meat since they are fairly thin.

 

[williewilliejuan]

Thinkin about goin with the cast iron. Get it blazing hot, sear 'em roughly 10seconds per side.

Should do it, no?

Yes, but sear them longer than ten seconds. Go about two minutes per side and finish in a 450 degree oven for about five minutes.

 

[Gooch1034]

Turns out they are steaks. Going to go real simple with S&P & pan sear them. Don't want to overpower them with anything more to take away from the taste of the meat since they are fairly thin.

I can understand that. Cant go wrong with S+P sear. I just cant stand when people slow cook any kind of tenderloin. Without much fat, they dry out too easy and its a sin to ruin a tenderloin.

 

[Scapegoat]

I don't know about elk steaks, but when I do ribeyes or ny strips in my cast iron, I only use fresh ground black pepper and kosher salt. That's it. It gives them a nice crust and a nice flavor without taking away from the meat itself.

This is good but sometimes I use Montreal seasoning. Or even just plain old seasoning salt. The Montreal is probably the best commercial steak seasoning I've found.

 

[FaCe-LeE-uS]

Yes, but sear them longer than ten seconds. Go about two minutes per side and finish in a 450 degree oven for about five minutes.

Sounds like too much for game meat. I've pan seared white-tail venison and 10-seconds per side was close to perfect if you got it hot enough & let it rest.

 

[Edisto_Tiger]

This is good but sometimes I use Montreal seasoning. Or even just plain old seasoning salt. The Montreal is probably the best commercial steak seasoning I've found.

I love that stuff. I use it on my steaks too and also works good on burgers.

 

[Edisto_Tiger]

I've had elk steaks before and this was the method used. Maybe a hint of Worcestershire but very small amount. It was awesome.

What oil do you use in the cast iron?

EVOO

 

[moxie]

This is good but sometimes I use Montreal seasoning. Or even just plain old seasoning salt. The Montreal is probably the best commercial steak seasoning I've found.

I thought the Montreal Steak was good until I tried the Montreal Chicken. I don't know what the specific spice is, but I like it way better.

 

[moxie]

Yes, but sear them longer than ten seconds. Go about two minutes per side and finish in a 450 degree oven for about five minutes.

Sounds like you're making elk jerky.

 

[DHoey]

Sounds like too much for game meat. I've pan seared white-tail venison and 10-seconds per side was close to perfect if you got it hot enough & let it rest.

It would be an absolute fucking shame to overcook elk tenderloin. Get that oil close to smoking in your cast iron pan and 30 seconds max. Keep it plain and simple, salt and pepper.

 

[mcnabb7542]

It would be an absolute fucking shame to overcook elk tenderloin. Get that oil close to smoking in your cast iron pan and 30 seconds max. Keep it plain and simple, salt and pepper.

Yeah some seasonings can kill the taste of it....

 

[mcnabb7542]

I thought the Montreal Steak was good until I tried the Montreal Chicken. I don't know what the specific spice is, but I like it way better.

They turned that into a rub, holly balls Meg that is the bomb on whole chickens....

 

[moxie]

They turned that into a rub, holly balls Meg that is the bomb on whole chickens....

Yeah, yeah! That's the stuff! I like it on steak over the Montreal Steak one!

 

[mcnabb7542]

Yeah, yeah! That's the stuff! I like it on steak over the Montreal Steak one!

I haven't tried it on Steak yet, got a variety pack of rubs for my birthday last spring and used the chicken rub all summer... It was perfect

 

[williewilliejuan]

Sounds like you're making elk jerky.

With a happy ending?

 

[mrwallace2ku]

Just scored 2lbs of Elk Tenderloin from a friend...

ELK TENDERLOINS SERVED WITH A MEDLEY OF WILD MUSHROOMS IN A LIGHT BOURBON CREAM SAUCE


bon apetite.

 

[FaCe-LeE-uS]

Prep:
Went pretty simple with the elk steaks. After thawing them out I let them rest in the fridge for an hour. Then I salted them on both sides and put them back in the fridge for another couple hours to give them plenty of time to pull the juices out and then reabsorb it (essentially like brining it).

Cooking:
Put canola oil in the cast iron (highest smoke point oil I had on hand) and got it smoking hot. Pressed fresh ground pepper into the steaks on both sides then tossed them 2 at a time into the pan. Seared 30 seconds per side and pulled them onto the cutting board to rest. After I got them all seared I reduced the heat and put them back into the pan to baste with butter, rosemary, & thyme.

Results:
Tender, juicy, amazing... Didn't get good consistency with the steak crust from the pan sear, some were better than others. But I got the medium rare steaks I was looking for. Working with a glasstop (electric) range made it difficult to maintain heat. Probably could have spent a little more time between sears to get the pan back up to temp, but overall I wasn't disappointed. The S&P, then basting method was perfect for flavor. Didn't take anything away from the taste of the meat itself, just complemented it. Definitely recommend the rosemary & thyme to give it a more fragrant crust.

@Edisto_Tiger @SlinkyRedfoot @AlaskaGuy @DHoey @Gooch1034 @williewilliejuan