By Elam Beiler
Caveman Elk Steaks
Cooking prized elk steaks directly on hot coals - no grill required - takes no small measure of faith. But trust me: The fiery result delivers that classic charred crust with a perfectly cooked medium-rare interior. From Field & Stream Mag.
Updated at: Thu, 17 Aug 2023 13:45:49 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories325.2 kcal (16%)
Total Fat6.2 g (9%)
Carbs28.3 g (11%)
Sugars12.2 g (14%)
Protein39.7 g (79%)
Sodium2883.9 mg (144%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Rub
Instructions
Step 1
Remove the steaks from the refrigerator or cooler, and pat with paper towels until they're very dry.
Step 2
Mix all the spices together for the coffee-pepper rub and liberally season both sides of the steaks.
Step 3
Let them rest for 30 minutes.
Step 4
Start a roaring hardwood fire.
Step 5
When the wood has burned down to coals, use a piece of cardboard or newspaper to fan away the ash.
Step 6
Immediately lay the steaks directly on the coals and let them cook for 3-4 minutes.
Step 7
Flip and cook another 3-4 minutes for medium rare, or 5-6 minutes for medium.
Step 8
Remove the steaks from the fire and brush away any ash (there should be very little).
Step 9
Transfer them to a plate, and let them rest for 10 minutes before slicing
Step 10
Grab a steak with your hand and eat it right off the bone - like a caveman.
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