Description
Ingredients
For the basic preparation (which becomes the foundation for all five cooking methods):
- 1–2 pounds elk backstrap
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 2–3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Optional: 1 tablespoon Worcestershire sauce
Instructions
Steps:
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Season generously: Rub the backstrap with olive oil, then season liberally with salt and pepper.
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Heat your skillet: Heat a cast-iron skillet over medium-high heat until very hot (about 2-3 minutes).
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Sear the meat: Add 1 tablespoon olive oil to the hot pan, then carefully place the backstrap in the skillet. Sear for 2-3 minutes without moving it to develop a beautiful crust.
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Flip and add aromatics: Turn the backstrap over and add butter, garlic, and herbs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the meat with the herbed butter continuously.
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Check temperature: Cook until the internal temperature reaches 125-130°F for medium-rare (approximately 3-4 more minutes, depending on thickness). Remember, elk is lean and best enjoyed medium-rare!
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Rest: Remove from heat and let rest on a cutting board for at least 5-10 minutes before slicing against the grain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 145
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