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Elk Steak with Chipotle Compound Butter
5 from 6 votes

Elk Steak with Chipotle Compound Butter

Steak and butter go hand in hand. But, what if you added a little extra flavor? The smokiness and spiciness of chipotles blended in with creamy butter makes an excellent topping for a perfectly cooked steak. Squeeze a bit of lime over the top to add a little zing!

Prep Time
10 mins
Cook Time
10 mins
Butter Refrigeration Time
2 hrs
Total Time
20 mins
Servings: 4
Calories: 394 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Chipotle Butter:
  • 8 oz butter salted, softened
  • 2 chipotles in adobo sauce finely diced; quantity adjusted to spice preference
  • 1 tablespoon adobo sauce from can of chipotles
Steak:
  • 4 elk steak any size, any cut; or venison, moose, antelope, etc
  • 1 tablespoon lard or your favorite cooking fat
  • black pepper to taste
  • salt to taste
Optional Ingredients:
  • lime wedges, for serving

Instructions

Chipotle Butter:
    Cup of Yum
  1. 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.
  2. Lay out a piece of parchment paper, about 12" long. Spread butter into a rough rectangle, about 8" long and 5" wide.
  3. 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.
  4. 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.
  5. Once firm, unwrap and slice into 10 slices (more or less, depending on how much you want per serving). Run your knife under hot water before slicing to make smooth cuts.
  6. Place slices in a single layer on a parchment paper-lined pan and refrigerate until ready to use.
  7. 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:
  1. Heat a cast iron pan over medium-high heat. Pat steak dry with paper towels. Season steak all over with salt and pepper. Use less salt than you normally would because the butter is fairly salty.
  2. 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.
  3. 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.
  4. Add a squeeze of lime juice just before serving, if desired. Slice steak into ½" slices and serve. Enjoy!
Notes:
  1. Butter: If you don't want to wait for the butter to harden in the fridge, you can place a dollop of softened butter on top of your steak instead.
  2. Steak: The steak does not have to be cooked in a cast iron pan. You can grill it or fry it up however you'd like!

Nutrition Information

Calories 394kcal (20%) Carbohydrates 3g (1%) Protein 39g (78%) Fat 25g (38%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 145mg (48%) Sodium 751mg (31%) Potassium 557mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 768IU (15%) Vitamin C 5mg (6%) Calcium 21mg (2%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 394

% Daily Value*

Calories 394kcal 20%
Carbohydrates 3g 1%
Protein 39g 78%
Fat 25g 38%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 145mg 48%
Sodium 751mg 31%
Potassium 557mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 768IU 15%
Vitamin C 5mg 6%
Calcium 21mg 2%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.