Elk Steak with Blue Cheese Compound Butter

Name: Elk Steak with Blue Cheese Compound Butter
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 2 serving
Ingredients: 8 oz salted butter (preferably Irish butter), room temperature; ½ cup Blue cheese crumbles; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh sage; ½ teaspoon minced garlic; ½ teaspoon black pepper; ¼ teaspoon salt; 2 elk sirloin steaks (or any other wild game steak cut); salt and pepper, to taste; 1 tablespoon pork lard (or your preferred cooking fat)

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Resting Time
10 mins
Total Time
40 mins
Servings
2
Calories
429 kcal
Course
Main Course
Cuisine
American

Elk Steak with Blue Cheese Compound Butter

Zara Evans

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Learn how to make tender and juicy elk steaks with blue cheese compound butter in 40 minutes for a restaurant-worthy meal!

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Ingredients

Servings

Compound Butter:

8 oz salted butter (preferably Irish butter), room temperature
½ cup Blue cheese crumbles
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
½ teaspoon minced garlic
½ teaspoon black pepper
¼ teaspoon salt

Steak:

2 elk sirloin steaks (or any other wild game steak cut)
salt and pepper, to taste
1 tablespoon pork lard (or your preferred cooking fat)

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Instructions

Compound Butter:

Combine all ingredients in a medium bowl, with the butter on the bottom. Using a spoon or silicone spatula, fold butter over ingredients until all ingredients are uniformly combined.
Lay out a piece of parchment paper, about 14" long. Spread butter into a rough rectangle, about 9-10" long and 4-5" wide.
Starting on the long end closest to you, roll the parchment paper so that the butter starts to fold over itself. Keep rolling until the butter is formed into a log.
Roll until the parchment paper completely covers the log. Squeeze tightly to compact the butter. Twist the ends of the parchment paper tightly. Refrigerate until firm, about 2-3 hours.
Once firm, unwrap and slice into 14 slices (more or less, depending on how much you want per serving). Run your knife under hot water before slicing to make smooth cuts.
Place slices in a single layer on a parchment paper-lined pan and refrigerate until ready to use.
To Freeze: place slices in a single layer on a parchment paper-lined pan. Freeze until solid, about 2-3 hours. Wrap individual portions in parchment paper and vacuum seal. I like to do 2 slices per bag for 1 meal. Freeze for up to 3 months. When ready to use, cut open vacuum bag and thaw under refrigeration. Opening the bag before thawing will help the butter keep its shape.

Steak:

Heat a cast iron pan over medium-high heat. Season steak all over with salt and pepper. Use less salt than you normally would because the butter is fairly salty.
Add lard to pan and swirl to coat pan. Add in steak and cook for 5-6 minutes per side or until internal temperature reaches 120°F for medium rare. Cooking time will depend largely on the size, shape, and thickness of your steak. A digital thermometer is your best bet for perfectly cooked steak.
Remove steak to a plate to rest. Place a slice of butter on each steak to melt while the steak rests. Let steak rest for 10 minutes before slicing.
Slice steak into ½" slices and serve. Enjoy!

Equipments used:

Notes

You'll need two elk sirloin steaks or any other wild game steak cut you prefer. You can use just about any cut of steak you'd like!
I find pork lard to be the best for wild game because it helps achieve a beautifully seared elk steak. However, you can experiment with other animal fats like bear fat or even bacon grease!
I recommend using Irish butter, but any butter will work.
You can choose a blue cheese that suits your tastes. A mild cheese or a pungent one will work!
Fresh thyme, fresh sage, salt, and black pepper enhance the compound butter, balancing some of the richness. You can adjust the spices and herbs to your liking!
Use a digital thermometer to cook your elk steaks to medium-rare, ensuring they reach an internal temperature of 120 degrees F.
Don't skip salting, but use a little less than normal. The salt helps draw out excess moisture and adds flavor. However, the butter contains salt. So, be careful not to add too much, or your steaks will be overly seasoned.
Adjust the cooking time. Cooking time depends largely on the shape, size, and thickness of your steak, but try not to peek for at least 2 minutes. You can watch the steak cook from the bottom up so use your best judgment, and flip it when the brown part starts creeping up the side of the meat. Flip it, and test the temperature about 1 minute after cooking the other side.
You'll need two elk sirloin steaks or any other wild game steak cut you prefer. You can use just about any cut of steak you'd like!
I find pork lard to be the best for wild game because it helps achieve a beautifully seared elk steak. However, you can experiment with other animal fats like bear fat or even bacon grease!
I recommend using Irish butter, but any butter will work.
You can choose a blue cheese that suits your tastes. A mild cheese or a pungent one will work!
Fresh thyme, fresh sage, salt, and black pepper enhance the compound butter, balancing some of the richness. You can adjust the spices and herbs to your liking!
Use a digital thermometer to cook your elk steaks to medium-rare, ensuring they reach an internal temperature of 120 degrees F.
Don't skip salting, but use a little less than normal. The salt helps draw out excess moisture and adds flavor. However, the butter contains salt. So, be careful not to add too much, or your steaks will be overly seasoned.
Adjust the cooking time. Cooking time depends largely on the shape, size, and thickness of your steak, but try not to peek for at least 2 minutes. You can watch the steak cook from the bottom up so use your best judgment, and flip it when the brown part starts creeping up the side of the meat. Flip it, and test the temperature about 1 minute after cooking the other side.

Nutrition Information

Show Details

Calories 429kcal (21%) Carbohydrates 1g (0%) Protein 53g (106%) Fat 22g (34%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 164mg (55%) Sodium 470mg (20%) Potassium 736mg (21%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 433IU (9%) Vitamin C 2mg (2%) Calcium 46mg (5%) Iron 7mg (39%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 429 kcal

% Daily Value*

Calories	429kcal	21%
Carbohydrates	1g	0%
Protein	53g	106%
Fat	22g	34%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	164mg	55%
Sodium	470mg	20%
Potassium	736mg	16%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	433IU	9%
Vitamin C	2mg	2%
Calcium	46mg	5%
Iron	7mg	39%