Elk Steak, Pan Fried (Brunch Recipe; Dinner Recipe)

Cooking ELK!  Two recipes for elk New York strip steak (or beef, or venison, or bison…)  

Elk, breakfast, dinner, steak, recipe, pan fried

This meal works just as well with beef (or, I assume, bison/buffalo/venison).  This elk meat was obtained from a meat vendor at a local (to me) farmer’s market, and was pasture-raised, but neither wild nor factory farmed.  If you want wild elk, you’ll have to go to the western half of the North American continent – avoiding the southernmost regions, and avoiding urban districts.  (I seriously doubt you will find factory-farmed elk these days.  Which is all to the good.)  

For these, I used elk New York strip steaks, each weighing about 6 ounces, about half an inch or so in thickness.  Elk (venison, and so forth) shot in the wild will typically be gamier than this.

elk, steak breakfast, dinner, skillet, mise en place, recipe

It is recommended for all pastured steaks not to over cook them, as they are low in fat / marbling and will toughen readily.  Wild will also be much lower in internal marbling than even the pastured..

These are both skillet preparations.


I.  Elk Steak Brunch with Eggs, Tomato and Bell Pepper – a glorified Steak and Egg dish.  

II.  Elk Steak with Mushrooms.  

Elk Steak and Egg:  

Recipe, breakfast, egg, elk, steak, steak and eggs

Contains:  Egg, nightshades.  Is:  Gluten-free, paleo, Whole30, quick & easy.  

Prep Time:  10 minutes.
Cook Time:  10 –  12 minutes.
Rest Time: 5-10 minutes. 
Serves:  Recipe for one serving each.
Leftovers:  Yes.

Elk Steak and Egg

  • 1 six-ounce / gram serving of pastured elk (or beef, bison, venison) steak per person.  Trim any fat cap.  
  • 1 ounce / gram (or so) of thinly sliced red onion.
  • 5-8 grape tomatoes, halved.  
  • 1/2 bell pepper, any color, de-seeded and sliced.  
  • 2 eggs.
  • Salt and freshly ground black pepper
  • 1.5 tablespoons high temperature cooking oil (I prefer avocado or grapeseed oil),   Butter may also be used.  

Heat the oil in your skillet to medium-high, then add the onion, allowing it to go translucent and start to brown, maybe 3-5 minutes.

Add the tomato and bell pepper, and continue to cook for another 3-5 minutes, until the veggies soften.  While this is cooking, season the steak LIGHTLY with salt, and with the ground pepper, both sides.

Place the steak in the skillet and cook for 2.5 minutes on medium, each side.

At the point you are flipping the steak, add the whole eggs, unbroken, to the skillet.  Cover the skillet and finish cooking the steak.  (NOTE:  this timing works for medium rare steaks of approximately 1/2 inch thickness and for sunny side up eggs.   Adjust accordingly – with the proviso that pastured steaks should probably never be cooked beyond medium.)

Alternatively, for a greater steak thickness and medium-rare done-ness,  but with more done / flipped eggs, add a minute to the cooking time of each side of the steak, and flip the egg after the egg has been in the pan two minutes.  Break the yolk if desired.

Rest at least five minutes before slicing into the steak.

Plate, and serve with buttered toast if desired and on your food plan.  Optionally, add a dash of your favorite hot sauce at the table.

Elk Steak with Mushroom:

Elk, steak, recipe, pan-fried, skillet

Contains: Soy, potential gluten, potential seafood (Worcestershire sauce), added sugars (Balsamic reduction).   Is:  Quick & Easy.

Prep Time:  10 minutes.
Cook Time: 10-15 minutes.
Rest Time: 5-10 minutes.
Serves: Recipe for one serving each.
Leftovers?  Yes.

Elk Steak with Mushroom

  • 1 six-ounce / gram serving of pastured elk (or beef, bison, venison) steak per person.  Trim any fat cap.  
  • 5-6 ounces / grams of chopped mushrooms (white button, cremini, shiitake as desired).
  • 1-2 large scallions/green onions, chopped. Separate white parts from the green leafy parts.  
  • 1.5 tablespoons Worcestershire sauce.  (for gluten-free, or seafood-free, substitute with tamari).
  • 1-2 teaspoons balsamic reduction.  (for extra flavor, try a pomegranate balsamic).  
  • 1/8 – 1/4 teaspoon chipotle chili powder (for milder, try ancho or Aleppo; for spicier, try cayenne).  
  • Salt and freshly ground black pepper.  (as the Worcester or tamari have a good amount of salt, you need a bare minimum here).
  • 1.5 tablespoons high temperature cooking oil (I prefer avocado or grapeseed oil),   Butter may also be used.  

Heat the skillet to medium high, with the oil.  When the pan sizzles to a drop of water, add the mushrooms, and stir.  Cook until softened.  Add the white ends of the scallions, and stir, another minute.

While the mushrooms are initially cooking, season the steak with the ground pepper, garlic and chili powder, (and, optionally, the salt – as the Worcester or tamari will also add salt)

When ready, add the steak to the pan, and reduce heat to medium.  Add the Worcestershire sauce (or tamari), and the balsamic reduction sauce, allowing both the meat and mushrooms to benefit.  Cook for 2.5 minutes per side for medium rare.  Up to 3.5 minutes per side for medium, but it is not recommended to cook pastured steaks any longer (given a half inch or so thick steak).  During the last half minute, add the scallions, tasting the mushrooms to see if more seasonings are needed.

Rest at least 5 minutes before slicing into the steak.

Plate, and serve.  For guests, good sides would be a leafy salad with tomatoes in season, and other tasty ingredients, as well as scalloped potatoes – and of course, double or quadruple the ingredients for the steak proper.  

recipe, steak, elk, breakfast, dinner, recipe

Cross section for the breakfast steak, which was rare to medium rare. Cook longer in the skillet to your own desires (and I did indeed cook the dinner steak longer) . Since I knew where this steak came from….

I am sharing this recipe with:  

Homestead Blog Hop.  

Full Plate Thursday.  (This is the 500th link party for this particular site!)

Fiesta Friday

What’s for Dinner:  Sunday Link-Up.

Farm Fresh Tuesdays.


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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7 Responses to Elk Steak, Pan Fried (Brunch Recipe; Dinner Recipe)

  1. Two fantastic dinner ideas for my boys (for beef not elk as I doubt we could find that)! I might even try a vegan version of the mushroom version as the flavours sound great. Thanks for sharing at Fiesta Friday.

  2. We can sometimes get ground elk meat but I have never seen elk steaks. We find the ground meat is very rich although the flavor is wonderful. I usually mix it with some ground beef or turkey which cuts the richness a little. What did you think of the steaks compared to beef?

    • It is definitely rich, but very reminiscent of a good grass finished beef steak.

      I did try elk burger at a Cabela’s years ago, but I think they mixed it with beef so was hard to tell about that one.

  3. Miz Helen says:

    Elk Steak and Eggs what a fantastic meal that we would really enjoy! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,501!
    Miz Helen

  4. helenfern says:

    Thanks for sharing at the What’s for Dinner party. So glad you’re part of the fun.

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