How to... for Elk backstrap?

[Roscoe]

Sitting here with about about a 24oz of elk backstrap cut into 4 "steaks". Never had elk strap before. I can't get over how great this meat looks, smells, texture... wow!

I need some suggestions on cooking these fine pieces of meat. Can be grille, pan, or oven. Any suggestions would be greatly appreciated!

[Rudey]

I can't think of anything any better to do with them than grilling to a nice medium rare and serving with some garlic mashed potatoes and burgundy mushrooms.

Mmmmmmmm.........

[DRT]

Grill them medium, a slice of bacon tooth picked to each after marinading in your favorite juice for a few hours. I suggest Lawrey's Baja Chipotle.

[justhrowit]

I can't think of anything any better to do with them than grilling to a nice medium rare and serving with some garlic mashed potatoes and burgundy mushrooms.

Mmmmmmmm.........

X2

Sounds great, Rudey!

[Graybow]

Some of the best meat out there. Do not overgrill it. Get the coals hot. Cook it fast and get it off.

[ballisticbudda]

A touch of Montreal steak seasoning and throw them on the grill. What time is dinner?

[J-J Matt]

I can't think of anything any better to do with them than grilling to a nice medium rare and serving with some garlic mashed potatoes and burgundy mushrooms.

Mmmmmmmm.........

Do this.

[WoJo]

I can't think of anything any better to do with them than grilling to a nice medium rare and serving with some garlic mashed potatoes and burgundy mushrooms.

Mmmmmmmm.........

x1000 wrap some bacon around it!!!!!!!

[Bill]

See my recipe in that section on TBH on how I made a pocket in a backstrap with a filet knife, stuffed cooked crab/garlic inside a backstrap, then wrapped in thick bacon, tied with butcher's cord and then grilled it.

Superb.

[jlptexashunter]

I can't think of anything any better to do with them than grilling to a nice medium rare and serving with some garlic mashed potatoes and burgundy mushrooms.

Mmmmmmmm.........

Rudey's on to something here.
Don't over do those things. Sea Salt and Course Pepper. Maybe a little butter to finish.

On the taters, try a little Smoked Gouda shredded into those taters right before you whip them.

[Roscoe]

Thanks all.

Went simple. Just Sea Salt and cracked pepper. Cooked them to medium. Served with portebellos and steamed brocilli.

Dang fine meal!!! WOW!

[gandergitter]

coarse black pepper, a little sage, and lightly brushed with olive oil. DO NOT OVER COOKTHEM..... That stuff incredible......

[Rudey]

My "go to" at the lease (with whitetail instead of elk). Backstrap steaks cut 1.5"-2" thick wrapped with smoked bacon. A light dusting of Tony's topped by Montreal steak seasoning cooked close to a hot bed of hardwood coals.

Haven't had anybody complain yet...