Smoky Bourbon Elk Steaks on a Salt Block
"1 (8 to 10-inch) square salt block, at least 1½ inches thick 4 teaspoons finely chopped fresh rosemary leaves 2 teaspoons dried thyme Pinch ground clove ½ teaspoon ground cinnamon 1 teaspoon coarsely ground black pepper ½ teaspoon crushed red pepper flakes 2 or 3 dried porcini mushroom slices, coarsely chopped 8 elk or deer tenderloin steaks, about ½ inch thick 1 cup bourbon whiskey ¼ teaspoon smoked salt tablespoon brown sugar"
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Tender elk steaks seasoned with a unique blend of spices and herbs, then cooked on a salt block for a smoky finish with a hint of bourbon flavor.
ingredients
- 1 (8 to 10-inch) square salt block, at least 1½ inches thick
- 4 teaspoons finely chopped fresh rosemary leaves
- 2 teaspoons dried thyme
- Pinch ground clove
- ½ teaspoon ground cinnamon
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon crushed red pepper flakes
- 2 or 3 dried porcini mushroom slices, coarsely chopped
- 8 elk tenderloin steaks, about ½ inch thick
- 1 cup bourbon whiskey
- ¼ teaspoon smoked salt
- 1 tablespoon brown sugar
steps
- 1.
Mix rosemary, thyme, clove, cinnamon, black pepper, red pepper flakes, and porcini mushrooms in a bowl.
- 2.
Rub the spice mixture onto the elk steaks, covering all sides.
- 3.
Place the salt block on a grill and preheat to medium-high heat.
- 4.
Pour bourbon over the salt block and let it evaporate.
- 5.
Sprinkle the smoked salt and brown sugar on the salt block.
- 6.
Place elk steaks on the salt block and cook for 2-3 minutes per side.
- 7.
Remove steaks from the salt block and let rest for a few minutes before serving.
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10/16/2023ModelT011
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