Smoked Elk Steak

Name: Geräuchertes Elchsteak
Total time: 2 h
Ingredients: 14 g Meersalz, grob; 10 g Schwarzer Pfeffer, grob gemahlen; 4 g Wacholderbeeren, fein gemörsert; 4 g Frischer Rosmarin, fein gehackt; 3 g Knoblauchpulver; 10 ml Olivenöl

Pepper CrustGameHot SmokingMedium2-4 hrs58-62 °C100-115 °CAlder + Cherry

Elk meat has a robust, slightly nutty flavor and is significantly leaner than comparable beef cuts. A pepper crust with juniper berries and rosemary accentuates the game character of the elk steak. Alder wood with a hint of cherry provides a delicate smoke note that does not overpower the natural flavor.

Ingredients(for 1 kg)

Coarse sea salt14 g

Black pepper, coarsely ground10 g

Juniper berries, finely crushed4 g

Fresh rosemary, finely chopped4 g

Garlic powder3 g

Olive oil10 ml

Instructions

Seasoning

10 min + 2-12 hours refrigerator

Mix all spices with the olive oil into a paste. Rub the elk steak evenly on all sides, store on a rack in the refrigerator and rest for at least 2 hours.

Smoking (Low Temperature)

1.5-3 hours

Set the smoker to 100-110 °C and add alder and cherry wood chips. Place the steak in and slowly smoke until a core temperature of 52-55 °C is reached (for medium-rare after searing).

Hard Searing (Reverse Sear)

3-5 minutes

Heat a cast iron pan or griddle to maximum heat. Sear the elk steak for 60-90 seconds per side until a golden-brown crust forms. Core temperature should not exceed 58-62 °C (medium).

Resting & Serving

10 minutes

Loosely tent the steak with aluminum foil and rest for 10 minutes. Slice against the grain and serve immediately. Pairs excellently with lingonberries and roasted root vegetables.

Pro Tip

Elk steak should never be cooked above 65 °C due to its low fat content. For maximum juiciness, briefly sear the steak in a pan over high heat after smoking (reverse sear).

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free