Perfect Elk Ribeye Steak Recipe

Cooking the perfect Elk Ribeye steak couldn’t be simpler—all you need is a hot pan, butter, and seasoning. Elk is truly some of the finest red meat on the planet.

1. Prepare the Steaks:

• Pat the steaks dry on all sides with a paper towel.
• Leave the steaks out for 15–45 minutes to come to room temperature.
• For this recipe, I kept the seasoning minimal to savor the elk’s natural flavor. A generous sprinkle of coarse salt and black pepper is all you need.

2. Preheat the Oven and Skillet:

• Place the top rack of your oven 6–10 inches from the broiling coils.
• Set your oven to 400°F and place a cast iron skillet on the rack to heat up.
• Once the oven reaches temperature, remove the skillet and transfer it to a burner set to medium-high or high heat.

 

 

3. Sear the Steaks:

• Add 1 tablespoon of butter to the hot skillet.
• Sear the first side of each  Elk Ribeye steak for 3 minutes, then flip and sear the other side for another 3 minutes.
• Be ready to fan your smoke detector—this part can get smoky!

 

 

4. Finish in the Oven:

• Add another tablespoon of butter on top of each steak.
• Return the skillet to the oven and cook for 8 minutes.

This method works for any type of steak, so feel free to try it with beef as well!

 

Serving Suggestions

I recommend serving the steaks with potatoes or vegetables. Here’s a simple way to prepare peewee potatoes:

• Preheat your oven to 400°F.
• Toss the potatoes with salt and butter, then spread them out on a baking sheet.
• Roast for 20 minutes, flip them, and roast for another 20 minutes if you like a crispy outside and creamy inside.

Enjoy your meal!