how to cook elk ham steak

\u00a9 2023 wikiHow, Inc. All rights reserved. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This is because farm-raised elk are fed specific diets. Transfer the steaks to the slow cooker . This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. If you don't have backstrap meat, you can use any other type of elk steak. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. In fact, according to the USDA, ou The reason for elk's superior nutritional profile also happens to be its chief culinary downfall: lack of fat. 2. Sprinkle both 2. If your store-bought sauce is a little too thick to make a glaze, dilute it with a little bit of water or apple cider vinegar until it reaches a more workable texture. (8-ounce) ham steaks Instructions Place 1/4 cup maple syrup, 2 tablespoons packed dark brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/8 teaspoon garlic powder, and 1/8 teaspoon ground cloves in a small bowl and whisk to combine. One minute for each side and then you are done. Place the ham steak between two large, clean kitchen towels and wrap it up to form a roll. Grill the elk steak for 3-4 minutes per side, or until a meat thermometer reads 125-130 degrees for medium-rare to medium. Nicely seasoned wild rice helps bring more nutrition to your elk steak meal without stealing the show. Cons may include the price and how tough they can be to cook. Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side. These elk steak recipes will help add subtle, complementary flavor to your meat without compromising elks natural flavors. Were committed to providing the world with free how-to resources, and even $1 helps us in our mission. Then place the pan on the stove, heat it, and add some olive oil. If you forget to oil your grill before beginning to preheat it, hold the oil-dipped paper towel with a long set of tongs to grease it. You could either put the seasoning in a one-gallon ziplock bag and then give it a good shake. Elk meat can be pan-fried just like steak. In order to perform the read of the digital meat thermometer, remove ham from the oven and unwrap it from its thickest part. Get a slightly deep baking pan (deep enough to take 1" ham steak) and oil it lightly. There are two main sources of obtaining elk meat. An internal temperature of 120-125 degrees is best, with a resting period of at least 5 minutes. Remove the steaks from the pan, and add two tablespoons of butter. Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. 2. 1 teaspoon of salt 1 teaspoon of white sugar teaspoon turmeric teaspoon onion powder teaspoon mustard powder teaspoon dried rosemary teaspoon cracked black pepper teaspoon dried parsley teaspoon cayenne (optional) This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. If you've gotten your hands on tender elk steak, decide how to cook this flavorful meat. If you want to apply a glaze to your ham steak, brush the glaze over the surface of the meat as you cook it, flipping the steak until the glaze thickens or is cooked through. Avoid searing the other side of the steaks because they'll finish cooking in the oven instead of in the pan. Some people prefer elk because of its high quality protein and meaty texture; while others might prefer moose because of their large size and power. Spray the grill grates with vegetable oil spray and prepare your grill for cooking with indirect heat. Coat steak with marinade, squeeze out excess air, and seal the bag. Remove ham from pan; pour remaining orange mixture over top. Finally, cook the steak on each side for about 3-4 minutes per side until it is cooked through. Keep everything cooking for 2 minutes. An elk has a ribeye steak, but it is not the same as a human ribeye steak. >! Season the elk steak with salt and pepper. Elk is very lean, and as such is best enjoyed rare to medium-rare. You will find the perfect tender, reddish, medium-rare will come at around 130 degrees. Alternately, use a small amount of cooking spray to lightly grease the pan. I will show you my own special elk steak marinade recipe to complement the sweet and lean taste of elk loin steak. To quickly serve thin steaks, pan-sear them with a little butter and bacon. Overcook the steak (near 150 degrees Fahrenheit) and youll dry it out and make the meat tough. For extra flavor, add another layer of glaze just before serving your ham steaks. Im cooking elk meat indoors on a stove with elk back straps and tenderloin meat.CAMERAS, EDITING SO. Serve with a dollop of mustard and your favorite sides and a pan of Scalloped Potatoes! ", https://www.foodsafety.gov/keep/charts/hamstoragechart.html, https://www.healthstartsinthekitchen.com/recipe/grilled-ham-steak-maple-orange-glaze-aka-ham-awesome/, https://www.tasteofhome.com/recipes/glazed-ham-steaks/, https://www.geniuskitchen.com/recipe/maple-glazed-ham-steak-113483#activity-feed, https://www.cooks.com/rec/doc/0,1727,155188-247192,00.html, https://www.tasteofhome.com/recipes/grilled-ham-steak/, https://smittenkitchen.com/2018/07/minimalist-barbecue-sauce/. The study found that elk has a lower quality protein than bison, which could lead to health problems for people who eat elk. Elk steaks Preheat the BBQ, skillet, pan or grill then sear on high for 2-3 mins - both sides. 3. If youre feeling adventurous, add some minced garlic in with the butter and a sprig of rosemary. Save the rest of the onion for use in a different recipe. You can use a paper towel dipped in oil to apply only a very thin layer to the pan. Avoid poking the steaks with a meat fork to turn them. Should you use a special dry rub? Before putting your steaks on the grill . This allows the juices to redistribute throughout the meat, resulting in juicy, tender cuts.