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Pan-Seared Elk Steak
Created by: Howcan Team
Ingredients
- 2 elk steaks (8 oz each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
- Remove the elk steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- In a small bowl, mix together 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary.
- Rub the spice mixture onto both sides of the elk steaks.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 2 cloves of minced garlic to the skillet and cook for 1 minute until fragrant.
- Place the elk steaks in the skillet and cook for 3-4 minutes on each side for medium-rare, or longer to desired doneness.
- Remove the elk steaks from the skillet and let them rest for 5 minutes before serving.
- Slice the elk steaks against the grain and serve hot.
Pan-seared elk steak is a dish that has its roots in the rich culinary traditions of the American West, particularly in regions where elk hunting is popular. This dish has gained popularity for its unique flavor and lean, tender meat. Chefs in renowned restaurants across the Rocky Mountain region, such as those in Colorado, Wyoming, and Montana, have perfected the art of preparing this dish, often incorporating local herbs and spices to enhance the natural flavors of the elk meat. The key to a perfect pan-seared elk steak lies in the quality of the meat and the precise searing technique, ensuring a beautifully caramelized crust while maintaining the meat's juiciness. For those seeking the best version of this dish, establishments in the heart of elk country offer an authentic and unforgettable dining experience. Whether it's the perfect sear or the ideal seasoning, attention to detail is crucial in creating a memorable pan-seared elk steak.
20 min
2
300 calories
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