Preheat oven to 350 degrees.
Slice elk loin against the grain into 2-inch-thick steaks.
Combine the chill powder, cumin salt, pepper, rosemary, thyme and salt to make a spice rub.
Generously coat the steaks rubbing into the meat.
Heat a cast-iron skillet until it becomes extremely (smoking!) hot.
Add the oil to the skillet, and sear steaks about 1 minute per side.
Remove from pan and let rest at least 15 minutes.
Place the steaks on a baking sheet and bake in the oven, until they're heated through, about 5 minutes.
Remove from oven, cover and let rest about 10 minutes before serving.
“Makes 6 generous portions or 8 if you’re feeling real charitable about sharing this unique and rarely enjoyed feast. Best served with sides of mashed potatoes, green beans, and cold and I mean ice cold Canadian beer. Moose Head comes to mind, but if you’re really adamant, you could order yourself some Elk Brew from Kopparbergs, in Sweden.” - Buck
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