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Author Topic: Seasonings & rubs for elk  (Read 690 times)

Offline lamrith

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Seasonings & rubs for elk
« on: November 10, 2019, 06:49:50 PM »
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.
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Offline The scout

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Re: Seasonings & rubs for elk
« Reply #1 on: November 10, 2019, 07:16:45 PM »
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.

Offline Alchase

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Re: Seasonings & rubs for elk
« Reply #2 on: November 10, 2019, 07:28:49 PM »
McCormick Grill Mates Mesquite marinade is very good.
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Re: Seasonings & rubs for elk
« Reply #3 on: November 10, 2019, 07:39:30 PM »
McCormick Grill Mates Mesquite marinade is very good.
:yeah:
It is great for salmon also.

Offline 7mmfan

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Re: Seasonings & rubs for elk
« Reply #4 on: November 10, 2019, 08:04:51 PM »
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.
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Offline WapitiTalk1

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Re: Seasonings & rubs for elk
« Reply #5 on: November 10, 2019, 08:12:26 PM »
Alpine Touch, Montana’s Special Spice. Nothing better.
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Offline lamrith

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Re: Seasonings & rubs for elk
« Reply #6 on: November 10, 2019, 08:37:37 PM »
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.
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Re: Seasonings & rubs for elk
« Reply #7 on: November 10, 2019, 09:01:25 PM »
Salt. Do not over cook, nothing better.

Offline 7mmfan

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Re: Seasonings & rubs for elk
« Reply #8 on: November 11, 2019, 08:30:30 AM »
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.
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Offline lamrith

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Re: Seasonings & rubs for elk
« Reply #9 on: November 11, 2019, 09:11:04 AM »
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.


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Offline 7mmfan

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Re: Seasonings & rubs for elk
« Reply #10 on: November 11, 2019, 09:35:08 AM »
Looks about perfect! My dog thoroughly enjoys steak nights too. Or really just about any night   :chuckle:
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Offline NOCK NOCK

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Re: Seasonings & rubs for elk
« Reply #11 on: November 12, 2019, 05:57:58 AM »
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 :drool:

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Offline lamrith

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Re: Seasonings & rubs for elk
« Reply #12 on: November 12, 2019, 07:57:44 AM »
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 :drool:

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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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Offline NOCK NOCK

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Re: Seasonings & rubs for elk
« Reply #13 on: November 12, 2019, 08:35:43 AM »
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
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Re: Seasonings & rubs for elk
« Reply #14 on: November 12, 2019, 12:13:28 PM »
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.
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