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How To Sear Elk Steak In A Cast Iron Skillet

Cooked elk steak on a cutting board with fresh rosemary and garlic clove
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Cook up the perfect elk steaks in cast iron skillet with nothing more than a little butter, garlic, and rosemary.

Serve with: a porter or stout.

Main Course


Servings: 2 servings


Prep Time: 5 minutes
Cook Time: 5 minutes


  • 2 elk steaks, 10 to 12 ounces each (283.5 to 340.2g)
  • 1 tablespoon Morton Kosher Salt
  • 1 tablespoon ground black pepper
  • 4 tablespoon unsalted butter
  • 6 cloves garlic
  • 2 sprigs fresh rosemary
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Fire up. Prepare a grill for high temperature direct heat cooking.
  • Prep. Season each elk steak with salt and black pepper on both sides.
  • Cook. Place a cast iron skillet on the grill grate directly over the hot coals. Add 1 tablespoon butter to the hot skillet and allow to melt.
    Elk steak being cooked in a cast iron skillet along with fresh rosemary and garlic cloves
  • Place one of the elk steaks in the skillet and sear for 2 minutes. Add 2-3 cloves of garlic and 1 sprig of rosemary to the skillet along with 1 additional tablespoon of butter.
    Elk steak being basted in a cast iron skillet
  • Flip the steak and cook for 2 minutes, basting the top with the butter mixture as it cooks.
  • Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached. Medium rare is where I like, about 130°F (54.4°C) internal temperature.
  • Wipe the skillet out with a paper towel and repeat the process for the remaining steak.
  • Serve. Slice and enjoy.
    This recipe was adapted and shared with permission from howtobbqright.com. Photos courtesy of Malcom Reed.