tender elk steak of choice cut 3/4 of an inch to 1 inch thick
minced fresh garlic, lots of it (optional)
For charcoal, the barbecue is ready for steak grilling when the coals are completely covered in gray ash.
Divide the ready charcoal so that one side of the grill provides high heat, while the other side provides medium heat.
For gas, preheat the barbecue for 15 minutes. Set the thermostats so that one side of the barbecue gives off high heat, the other side medium heat.
Lightly oil the barbecue grill with some vegetable oil (olive or canola).
Sear the steaks for 1 minute on each side over high heat.
Move the steaks to medium heat and continue cooking until desired level of doneness is reached.
Allow the steaks to rest for 5 minutes on the cutting board before slicing and serving.
Grassfed elk steaks are similar to 'select' grade beef steaks in that there is little or no internal fat, or what is known as 'marbling'.
That's why it's very important to get to know your barbecue's cooking temperament.
Little or no marbling means that the steak can be cooked very quickly and end up being easily over done if left on the grill just a minute or two too long.
For best results, tender elk steaks should first be seared over high heat for about a minute on each side. Then to avoid over cooking, the steak should be finished over medium heat with the barbecue cover closed. For a 3/4 inch thick steak, usually only another 3 to 4 minutes of cooking per side is all that's required for a rare steak. Medium rare will only take a minute or so longer.
For rare, when prodded with barbecue tongs or an inquiring finger, the steak should be just firm to the touch. A medium-rare steak will be slightly firmer.
However testing the firmness of a steak for doneness is very subjective. Everyone has a different interpretation of what is meant by 'firm'. Better that you time everything. Once you have timed how long it takes to cook a steak to your liking, then rely on your watch. Only use the firmness method as a back-up.
1/2 cup dry red wine such as Pinot Noir or Cabernet Franc
1 large clove garlic, minced
1 bay leaf, crumbled
1 tsp balsamic vinegar
1/2 tsp sugar
One -- 5 ounce round steak, cut 1/2 to 3/4 of an inch thick and tenderized with a Jaccard meat tenderizer
Combine the red wine, garlic, bay leaf, balsamic vinegar and sugar in a small porcelain or non-reactive dish.
The dish should be just big enough so that steak lies flat.
Place the steak in the marinade and refrigerate for 2 to 3 hours. Turn the steak over every 45 minutes or so. Once the steak has marinated, remove it from the marinade and pat dry. Set the steak aside.
Strain the marinade, discard solids, and transfer the strained marinade to the saucepan for steak sauce preparation. To the saucepan add: