Having said that, if you have a favorite steak marinade, go for it!Ingredients Thick Cut (1 inch or more) Elk Steaks Coarse Ground Sea Salt Coarse Ground Black Pepper 1 TBSP Butter Per Steak (Or more if you so desire) Oil – olive or canola oil *Optional – Choice of marinade . Marinade recipes can be used to tenderize or enhance the flavors of wild game meat to suite your taste.Cover meat with one of the following marinades and allow the meat to stand in the refrigerator (34- 40F) for at least 24 hours. Most of the time these steaks are made with beef but can be made from pork, deer, or elk too. The more tender the piece of steak gets, the more flavorful and juicier it becomes. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads. Cutting board. Physically tenderize the meat. Tenderizing mallets are typically wooden or metal, and the heads of the mallets have many points on the ends of them. Tenderize the cube steak with a mallet. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick. How do you tenderize elk steak? Let your meat come to room temp first, and watch it carefully.

Drain elk steak … Marinate in the refrigerator for at least 4 hours, turning occasionally. Tips for cooking elk steak?

(tenderize, burger, skillet, grill) User Name: Remember Me: Password : Please register to participate in our discussions with 2 million other members - it's free and quick! ½ cup honey. This recipe is all about the natural flavor. Danilo Alfaro. If you aren't absolutely committed to treating them that way, you can tenderize them pretty effectively by choosing a different cooking method.

Wax paper.

Flank steak, medallions, strips – whatever. Even though the ribeye does have more fat than other cuts of meat, you still need to work harder to tenderize it than you would with beef. Meat thermometer. All grass fed beef is dry aged for at least 10 days and usually longer, elk/deer are no different. I just used a Jarrod meat tenderizer, olive oil and Montreal steak Seasoning on backstrap, cooked it medium rare and it was tasty but tough as hell. Step 2 Preheat grill for medium heat and lightly oil the grate. If you've gotten your hands on tender elk steak, decide how to cook this flavorful meat. Advertisement. Coat meat with marinade, squeeze out excess air, and seal bag.

Can’t vouch for the other tenderizing fixes mentioned here, but I would unwrap the steak and let it thaw uncovered in the fridge on a cooling rack over a plate for a few days – thus trying to dry age it as it thaws.

Some forums can only be seen by registered members. To me, you need a tremendous amount of heat to properly sear and carmelize an elk steak without over-cooking the center. Cube steaks are an inexpensive cut of beef which makes them a great choice if you’re living on a budget…and who isn’t! Things You'll Need. 1-2 tbsp. Use your fingers to gently work the salt granules … Some come in the form of a utensil that breaks down the meat fibers while others rely on fruit extracts that chemically transform the meat tissues. Cover your steak in a plastic bag or plastic wrap, and pound it thoroughly, until the entire steak is covered with marks from the mallet. And the type of cut that has fat marbled in between the muscles is much easier to render down, whereas, in budget-saving steaks, there is an extra layer of fat around the protein. Does any one have a good way to tenderize elk steaks for grilling without marinating them in something that changes the flavor a lot? There are commercial meat tenderizers on the market. lemon juice.