Elk Ribeye Steak
4 Tablespoons room-temperature butter
1 tablespoon prepared horseradish
1/2 cup crumbled blue cheese
BREAD CRUMB TOPPING
1/2 cup toasted panko bread crumbs (toasted in pan with some olive oil)
1/4 cup minced Italian parsley
salt and pepper to taste
My favorite way to cook elk steak.
1. elk steaks about 1/2″ – 3/4″ thick (thawed) If tough tenderize before cooking.
2. glass bowl or plastic (metal imparts a taste that you don’t want) with some milk poured in it and throw about 5 or so eggs and whip up in the bowl. Enough egg and milk mixture to cover the meat.
3. Put the meat into the milk and egg mixture and stir up and cover the meat with the mixture. Cover the bowl and put in the fridge if you have time (not necessary) for a couple of hours. Enzymes in milk is supposed to help break it down.
4. Take a tube of Ritz Crackers and crush them in the tube (easier and less messy that way). Put the crackers on a plate.
5. Heat a large pan and put oil in it or butter at a medium heat.
6. Take a steak out after making sure it’s covered in the milk mixture and quickly put it onto the cracker crumbs making sure you do both sides of the piece of steak. Do all of the pieces that way.
7. Cook the steak to where it’s medium rare with just a bit of pink in the center. When the cracker crumb on one side is just getting a nice golden brown it’s time to flip. Might take a couple times for you to figure out when to turn the steak. It needs to be a little pink in the middle in my opinion. It is juicier and holds the flavor. When you flip the steaks then you can salt and pepper to taste.
8. Served with mashed potatoes and gravy, vegetable, and a nice garden salad, it’s good stuff. If the meat is gamey at all this takes most of all of the wild taste out.