Seasonings & rubs for elk

[lamrith]

So in my continuing quest to learn how to enjoy my 1st harvest I am wondering what "go-to" things you do when you cook your elk, be it backstrap roast, backstrap steaks, tenderlions, etc.

I used Montreal Steak seasoning on a backstrap roast lastnight and it seemed a bit overpowering.  My elk is not gamey at all, so I am not looking to cover or mask any undesired flavor.

[The scout]

99% of the time I just use salt and pepper. Every once in a while I make a roast for making steak sandwiches and I use the little seasoning packets to make Italian dressing from scratch, it is really good on roasts.

[Alchase]

McCormick Grill Mates Mesquite marinade is very good.

[Lucky1]

McCormick Grill Mates Mesquite marinade is very good.

It is great for salmon also.

[7mmfan]

I have also gone away from the tried and true Montreal Steak Seasoning. Sometimes I add just a dash of it if I want a little more power.

Lately, just Johnny's is my usual go to.

Sometimes I will add a dash of Mccormick's Southwest seasoning to it.

The biggest difference I've found the last couple years is seasoning it, wrapping in saran wrap or vac sealing, and letting it sit at least 3 or 4 days in the fridge. Really let's that salt and seasoning penetrate the meat.

[WapitiTalk1]

Alpine Touch, Montana’s Special Spice. Nothing better.

[lamrith]

I have also gone away from the tried and true Montreal Steak Seasoning. Sometimes I add just a dash of it if I want a little more power.

Lately, just Johnny's is my usual go to.

Sometimes I will add a dash of Mccormick's Southwest seasoning to it.

The biggest difference I've found the last couple years is seasoning it, wrapping in saran wrap or vac sealing, and letting it sit at least 3 or 4 days in the fridge. Really let's that salt and seasoning penetrate the meat.

Sounds interesting.  Do you do that with steaks/chops or just with the bigger things like backstrap roasts?  I have one backstrap cut into a few 2-3# logs

Alpine Touch, Montana’s Special Spice. Nothing better.

I might have to try them out too.

[sagerat]

Salt. Do not over cook, nothing better.

[7mmfan]

I have also gone away from the tried and true Montreal Steak Seasoning. Sometimes I add just a dash of it if I want a little more power.

Lately, just Johnny's is my usual go to.

Sometimes I will add a dash of Mccormick's Southwest seasoning to it.

The biggest difference I've found the last couple years is seasoning it, wrapping in saran wrap or vac sealing, and letting it sit at least 3 or 4 days in the fridge. Really let's that salt and seasoning penetrate the meat.

Sounds interesting.  Do you do that with steaks/chops or just with the bigger things like backstrap roasts?  I have one backstrap cut into a few 2-3# logs

Alpine Touch, Montana’s Special Spice. Nothing better.

I might have to try them out too.

All of the above, but I tune down the time if the cuts are thinner. Salt penetrates red meat at about 1/4"/day. So if you have a 1" steak and seasoned on all sides, 2 days will be enough time for the salt to fully penetrate. That being said, I've seasoned an eye of round, vac sealed it and forgot about it in the back of the fridge for 2 weeks. Cooked it and it was amazing. I don't think you can let them sit to long from a seasoning standpoint.

I prefer my backstrap and other steak cuts in roast form. They hold their moisture so much better that way. Have been doing this with backstrap, top round, eye of round, and sirloin for a few years now with great results. It cuts down on time of processing, meat freezes/keeps better, and allows for more options of use than if you cut everything into steaks at the beginning. Once you cut, you can't uncut.

[lamrith]

All of the above, but I tune down the time if the cuts are thinner. Salt penetrates red meat at about 1/4"/day. So if you have a 1" steak and seasoned on all sides, 2 days will be enough time for the salt to fully penetrate. That being said, I've seasoned an eye of round, vac sealed it and forgot about it in the back of the fridge for 2 weeks. Cooked it and it was amazing. I don't think you can let them sit to long from a seasoning standpoint.

I prefer my backstrap and other steak cuts in roast form. They hold their moisture so much better that way. Have been doing this with backstrap, top round, eye of round, and sirloin for a few years now with great results. It cuts down on time of processing, meat freezes/keeps better, and allows for more options of use than if you cut everything into steaks at the beginning. Once you cut, you can't uncut.

Yeah I went ahead and cut the sirloins and top rounds into steaks.  Looking back it might have been better to leave them whole.

Some picts of the backstrap from Sat  Should have left it a bit bigger to feed 4 people (oldest son decided to visit for weekend).  Happy dog got to clean the plates.

[7mmfan]

Looks about perfect! My dog thoroughly enjoys steak nights too. Or really just about any night   

[NOCK NOCK]

I was turned on to these spices by a butcher, and am totally hooked. They are hard to find in grocery stores, some have em, some don't (look in deli/seafood usually) They are AMAZING

http://www.spadelranch.com/

[lamrith]

I was turned on to these spices by a butcher, and am totally hooked. They are hard to find in grocery stores, some have em, some don't (look in deli/seafood usually) They are AMAZING

http://www.spadelranch.com/

Sweet, mu local Albertsons is listed as a source for them. 

Tried a RecTec rub lastnight, def much better.  Jamie's gourmet Greek.  It is discontinued, but was worth a shot.  Not so overpowering.  Still learning temps for doneness we like but think I have it narrowed down. 


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[NOCK NOCK]

On backstrap  steaks we like to get fry pan really hot then cook quickly to kinda burnt on outside but still med rare on inside. It takes some practice to get right but dang is it good. We use about 1” thick steaks

[7mmfan]

I generally cook mine in a 500 degree convection oven. Cooks uniformly and gives a nice sear to the outside. I usually pull mine at about 130 and let it rest for about 10 minutes, finishes at about 140. One thing about larger pieces of meat like backstrap. If you cook them quick with a good sear, they will cut "bloody" to well in excess of 150, but that drains immediately and you're left with chalk. I think the ideal temp is in that 130-140 range. I explain to my wife that what she thinks is blood is just juice from a well cooked steak. If she doesn't like it, just let it sit for a couple minutes and it will go away.

[Alchase]

I generally cook mine in a 500 degree convection oven. Cooks uniformly and gives a nice sear to the outside. I usually pull mine at about 130 and let it rest for about 10 minutes, finishes at about 140. One thing about larger pieces of meat like backstrap. If you cook them quick with a good sear, they will cut "bloody" to well in excess of 150, but that drains immediately and you're left with chalk. I think the ideal temp is in that 130-140 range. I explain to my wife that what she thinks is blood is just juice from a well cooked steak. If she doesn't like it, just let it sit for a couple minutes and it will go away.

Yes, that is Myoglobin

[7mmfan]

There you go. Myoglobin. I'll stick with juice, Myoglobin would probably gross her out too. 

[Magnum_Willys]

Lightly Salt & pepper one side and lightly season other side.  Cast iron fri pan in half oil and half butter.   Good stuff. 

[opdinkslayer]

My buddy in Wyoming’s bacon wrapped stuffed elk tenderloin is the best I’ve ever eaten.

[OutHouse]

For thin cut pieces I like to apply my pork chop seasonings. Salt, pepper, ground red pepper, rosemary stick broken into tiny pieces, ground sage, and a tiny bit of cinnamon. Before you apply the seasoning put a light coat of olive oil on the chops so the seasoning stick well.

If the cuts are pretty thin, they can be pan fried in just a few minutes and come out very tender.

[Caseknife]

https://www.barnesandnoble.com/w/flavorize-ray-dr-bbq-lampe/1120135774  I bought this book a few years ago after thumbing through it at B&N, excellent rubs for game meat and pork.  Porcine Pleasing, #34, Chili Rub and Pyramid are some of my favorites.  I make up a double batch and store them in freezer containers in the spice cupboard.

Another awesome recipe I use is from Buck, Buck, Moose by Hank Shaw, "Venison with Morel Sauce".  Getting low on morels in the freezer, going to have to hit it hard in the spring to restock!

[hawks33]

If you like thyme, venison pairs well...be careful not to overdue it. We typically use it with roasts. Elk makes great au ju sandwiches as well, sear and then finish it in the au ju.  As others have stated, marinade pack work well, but overall, salt and pepper for steaks.