Bergeron’s Smoke Can Grilled Elk Steak Collection

Elk is naturally lean, so it benefits from a little oil, butter or bacon fat and a fast cooking method.
These recipes work with elk tenderloin medallions, backstrap steaks, sirloin steaks, rib steaks and round steaks.

Master Elk Steak Method

Servings: 4
Preparation: 15 minutes, plus optional marinating
Cooking time: approximately 8–16 minutes

Ingredients

  • Four elk steaks, 6–8 ounces each and about 1–1½ inches thick

  • 2 tablespoons olive oil

  • 1½ teaspoons kosher salt

  • 1 teaspoon coarse black pepper

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 Bergeron’s Smoke Can in your selected flavor

Prepare the steaks

  1. Thaw the steaks completely in the refrigerator.

  2. Pat them dry with paper towels.

  3. Trim away any silver skin or tough connective tissue.

  4. Rub lightly with olive oil.

  5. Season both sides with salt, pepper, garlic powder and onion powder.

  6. Refrigerate uncovered for 30–60 minutes when time allows, then remove shortly before grilling.

Prepare the grill

  1. Set up the grill with a high direct-heat zone and a cooler indirect zone.

  2. Heat the direct side to approximately 450–500°F.

  3. Activate the Bergeron’s Smoke Can according to its directions.

  4. Place the elk steaks over indirect heat first.

  5. Close the lid and let them absorb smoke for approximately 4–7 minutes.

  6. Move them over direct heat and sear for approximately 2–4 minutes per side, depending on thickness.

  7. Use an instant-read thermometer rather than relying only on color.

For a conservative food-safety approach, cook whole elk steaks to 145°F and rest for at least three minutes. USDA publishes that temperature for whole steaks, chops and roasts of comparable red meats. Ground elk should be cooked more thoroughly than intact steaks.

Because elk is lean, avoid cooking it far beyond your desired temperature or it can become dry and firm.

1. Apple & Honey Crisp Elk Tenderloin

Apple-Honey Glazed Elk Medallions

A sweet and smooth combination designed for tender elk medallions or backstrap steaks.

Ingredients

  • Four elk tenderloin medallions

  • 1 tablespoon olive oil

  • Salt and black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon dried thyme

  • Apple & Honey Crisp Smoke Can

Apple-honey glaze

  • 3 tablespoons apple cider or apple juice

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple-cider vinegar

  • 1 tablespoon butter

  • Pinch of salt

Directions

  1. Combine the cider, honey, mustard, vinegar and salt in a small saucepan.

  2. Simmer for 3–5 minutes, then whisk in the butter.

  3. Season the elk with oil, salt, pepper, garlic and thyme.

  4. Smoke the medallions over indirect heat for 4–6 minutes.

  5. Sear over high heat for approximately 2–3 minutes per side.

  6. Brush lightly with glaze during the final minute.

  7. Rest for at least three minutes.

  8. Serve with additional warm glaze on the side.

Best side dishes: roasted sweet potatoes, grilled apples, wild rice or Brussels sprouts.

2. BBQ Mesquite Elk Sirloin

Bold Mesquite Barbecue Elk Steak

Mesquite stands up well to thicker elk sirloin, rib or shoulder steaks.

Ingredients

  • Four elk sirloin steaks

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon smoked paprika

  • ¾ teaspoon coarse black pepper

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground cumin

  • BBQ Mesquite Smoke Can

Mesquite finishing sauce

  • ⅓ cup barbecue sauce

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon melted butter

Directions

  1. Combine the dry seasonings and coat the steaks.

  2. Activate the BBQ Mesquite Smoke Can.

  3. Smoke the steaks over indirect heat for approximately 5–7 minutes.

  4. Transfer them to high direct heat.

  5. Sear for 2–4 minutes per side.

  6. Mix the finishing sauce ingredients.

  7. Brush the steaks lightly during the final minute only.

  8. Rest before slicing thinly against the grain.

Best side dishes: baked beans, grilled corn, potato salad or charred onions.

Best elk cuts

  • Sirloin

  • Rib steak

  • Chuck-eye steak

  • Shoulder steak that has been tenderized or marinated

3. Bing Cherry Elk Backstrap

Cherry-Balsamic Elk Steak

Bing Cherry smoke complements elk’s deep flavor without covering it.

Ingredients

  • Four elk backstrap steaks

  • 1 tablespoon olive oil

  • Salt and black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon dried rosemary

  • Bing Cherry Smoke Can

Cherry-balsamic sauce

  • ⅓ cup cherry preserves

  • 2 tablespoons balsamic vinegar

  • ¼ cup beef or game stock

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon butter

  • Pinch of black pepper

Directions

  1. Combine the preserves, vinegar, stock, mustard, Worcestershire sauce and pepper.

  2. Simmer until slightly thickened.

  3. Remove from heat and whisk in the butter.

  4. Season and smoke the elk over indirect heat for 4–7 minutes.

  5. Sear over high heat for 2–3 minutes per side.

  6. Rest the steaks.

  7. Spoon the cherry-balsamic sauce over the sliced elk.

Do not heavily coat the steaks while they are over direct heat because the preserves can scorch.

Best side dishes: roasted mushrooms, goat-cheese potatoes, grilled asparagus or wild rice.

4. Black Peppered Bacon Elk Steak

Bacon-Wrapped Pepper Elk Medallions

This flavor adds richness to very lean tenderloin or backstrap.

Ingredients

  • Four thick elk medallions

  • Four thin bacon slices

  • 1 tablespoon olive oil

  • 1 teaspoon coarse black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • Salt, used lightly

  • Black Peppered Bacon Smoke Can

Pepper-bacon butter

  • 3 tablespoons softened butter

  • 1 tablespoon finely crumbled cooked bacon

  • ½ teaspoon coarse black pepper

  • ½ teaspoon Worcestershire sauce

  • ¼ teaspoon garlic powder

Directions

  1. Wrap one bacon slice around the edge of each medallion.

  2. Secure with a soaked wooden toothpick or butcher’s twine.

  3. Season lightly with salt, pepper, garlic and paprika.

  4. Smoke over indirect heat for 5–7 minutes.

  5. Sear the flat sides for approximately 2–3 minutes each.

  6. Carefully sear the bacon-wrapped edges until browned.

  7. Remove the toothpicks or twine.

  8. Top each steak with pepper-bacon butter while resting.

Best side dishes: loaded potatoes, grilled mushrooms, creamed spinach or roasted carrots.

5. Hickory on Hickory Elk Rib Steak

Classic Hickory Elk Steak

This is the most traditional smoke-and-steak combination in the collection.

Ingredients

  • Four elk rib, loin or sirloin steaks

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon coarse black pepper

  • ¾ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dry mustard

  • ½ teaspoon smoked paprika

  • Hickory on Hickory Smoke Can

Hickory steak butter

  • 4 tablespoons softened butter

  • 1 teaspoon Worcestershire sauce

  • 1 minced garlic clove

  • ½ teaspoon Dijon mustard

  • ½ teaspoon chopped rosemary

  • Pinch of black pepper

Directions

  1. Combine the seasonings and apply them evenly.

  2. Activate the Hickory on Hickory Smoke Can.

  3. Smoke over indirect heat for 5–8 minutes.

  4. Move the steaks over high direct heat.

  5. Sear for approximately 2–4 minutes per side.

  6. Rest with a spoonful of hickory steak butter on top.

  7. Slice against the grain.

Best side dishes: grilled potatoes, baked beans, corn bread or sautéed green beans.

6. Maple Brown Bourbon Elk Steak

Maple-Bourbon Elk Sirloin

This recipe combines sweet maple, warm brown-sugar notes and a savory mustard finish.

Ingredients

  • Four elk sirloin or backstrap steaks

  • 1 tablespoon olive oil

  • Salt and black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon dry mustard

  • Maple Brown Bourbon Smoke Can

Maple-bourbon-style glaze

  • 3 tablespoons pure maple syrup

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple-cider vinegar

  • 1 tablespoon butter

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon brown sugar

  • Pinch of cayenne pepper

Directions

  1. Combine the glaze ingredients except the butter.

  2. Simmer for 3–4 minutes, then whisk in the butter.

  3. Season the elk with oil, salt, pepper, garlic and dry mustard.

  4. Smoke over indirect heat for 5–7 minutes.

  5. Sear over high direct heat for 2–4 minutes per side.

  6. Brush with a very thin layer of glaze during the final 30–60 seconds.

  7. Rest before slicing.

  8. Serve additional glaze at the table.

Best side dishes: maple-roasted squash, glazed carrots, sweet potatoes or grilled pears.

7. Summertime Smoky Chipotle Elk Steak

Chipotle-Lime Elk Steak

A smoky, spicy preparation that works well for steaks, fajitas, tacos or steak sandwiches.

Ingredients

  • Four elk sirloin or round steaks

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ¼ teaspoon cayenne

  • Zest of one lime

  • Summertime Smoky Chipotle Smoke Can

Chipotle-lime butter

  • 3 tablespoons softened butter

  • 1 teaspoon chipotle sauce

  • 1 teaspoon lime juice

  • ½ teaspoon honey

  • Pinch of salt

  • Chopped cilantro, optional

Directions

  1. Combine the dry seasoning and lime zest.

  2. Coat the steaks with olive oil and seasoning.

  3. Smoke over indirect heat for 4–7 minutes.

  4. Sear over high heat for 2–4 minutes per side.

  5. Rest with chipotle-lime butter on top.

  6. Slice thinly against the grain.

Best side dishes: grilled corn, black beans, cilantro-lime rice, avocado salad or warm tortillas.

Elk Steak Cuts and Best Uses

Elk cut best preparation Recommended Smoke Can Tenderloin Medallions Quick smoke and sear Apple & Honey Crisp Backstrap or loin Smoke, sear and glaze Bing Cherry Sirloin steak Bold seasoning and direct sear BBQ Mesquite Rib steak Traditional steak preparation Hickory on Hickory Round steak Marinate, grill and slice thinly Summertime Smoky Chipotle Bacon-wrapped medallions Smoke and cast-iron finish Black Peppered Bacon Thick loin steak Sweet-savory glaze Maple Brown Bourbon

Optional Elk Steak Marinade

This marinade is useful for sirloin, round or other slightly firmer elk cuts.

Ingredients

  • ¼ cup olive oil

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon apple-cider vinegar

  • 2 minced garlic cloves

  • 1 teaspoon Dijon mustard

  • ½ teaspoon black pepper

  • ½ teaspoon onion powder

Directions

  1. Combine the ingredients in a resealable bag or covered container.

  2. Add the elk steaks and refrigerate for 2–6 hours.

  3. Remove the steaks and discard the used marinade.

  4. Pat the meat dry before grilling so it sears properly.

  5. Reduce added salt because soy and Worcestershire sauces are already salty.

Do not marinate tenderloin or backstrap for too long, because their naturally tender texture does not need extensive tenderizing.

Cast-Iron Reverse-Sear Option

This method is useful when the Smoke Can is flavoring the grill, but the final crust is finished in a skillet.

  1. Smoke the steaks over indirect heat until they are approximately 10–15°F below your desired finishing temperature.

  2. Heat a cast-iron skillet over high heat.

  3. Add a small amount of high-heat oil.

  4. Sear the steaks for approximately 45–90 seconds per side.

  5. Add butter, garlic and herbs during the final minute.

  6. Rest before slicing.

Suggested Elk Steak Flight

Bergeron’s “Let Your Flavor Flag Fly” Elk Steak Flight

Prepare three smaller elk medallions:
Bing Cherry: cherry-balsamic sauce and goat cheese
Black Peppered Bacon: pepper-bacon butter
Summertime Smoky Chipotle: chipotle-lime butter

Best Overall Recommendations

Best mild and sweet pairing: Apple & Honey Crisp tenderloin
Best bold pairing: BBQ Mesquite sirloin
Best gourmet pairing: Bing Cherry backstrap
Best rich pairing: Black Peppered Bacon medallions
Best traditional steak pairing: Hickory on Hickory rib steak
Best sweet-and-savory pairing: Maple Brown Bourbon loin
Best spicy pairing: Summertime Smoky Chipotle round steak