Anyone a steak hoarder

[TOGIE]

I've had tenderloin medallions that way twice. Something about the raw'ish cool centers stuck with me...& not in a good way.

boy i love me a cool, red center.

ribeyes though, honestly, sometimes i like to trend into medium sometimes, gets all that good fat even a little more melty for the mouth.

 

[WildWill]

Got a elk flat iron in the sous vide now. Will finish in a smoking hot cast iron skillet.

 

[noharleyyet]

Got a elk flat iron in the sous vide now. Will finish in a smoking hot cast iron skillet.View attachment 278195View attachment 278196

Gotta try that...

 

[hank4elk]

I am guilty of having an elk BS before every new elk hunt starts, so I hold em more usually.
But I proudly grabbed a tritip for the smoker today with a freezer full of elk and pork. LOL

 

[WildWill]

I hold on to mine too. One of my favorite ways to cook it is in the sous vide. Throw your normal seasoning on it, a little butter, and maybe a rosemary sprig then vacuum seal it and sous vide it at 120F. After a few hours take it out and fast sear it on the cast iron. Deglase the cast iron with some water and use the "juice" to serve over the steak after it has rested.

I approve sir!

 

[D_Walt]

I used to hoard steaks somewhat until I got an infrared grill, now the kids (16 and 13) and wife ask for deer or elk steaks constantly. Their favorite is “elk nuggets” - basically finger steaks (from roasts or loin) marinaded in a little olive oil and basalmic vinegar, then cooked on the grill at full blast for 2-3 minutes. A little char on the outside and a little pink left inside. A little drizzle of garlic butter on the plate makes it a complete meal if momma isn’t home…otherwise some type of veggie is also served.

 

[Sask hunter]

Some good suggestions in here to try. Tonight took a shoulder tenderloin cubed up marinated in Greek seasoning for a couple hours then fried up. Quick easy and tasty

 

[Ridge Ghost]

Some good suggestions in here to try. Tonight took a shoulder tenderloin cubed up marinated in Greek seasoning for a couple hours then fried up. Quick easy and tasty

Dumb question, but what is a shoulder tenderloin? I typically just burger my front quarters.

 

[Flatrock]

This recipe out of Bugle is pretty f'n delicious. It's kind of like a jalapeño popper and is usually how I cook the tenderloins now. It's really not all that bad for prep either.

 

[Sask hunter]

Dumb question, but what is a shoulder tenderloin? I typically just burger my front quarters.

Not sure the exact name for it but inside the chest cavity under the spine between the shoulder blades there is a second tenderloin looking thing. Not very big in a deer but an elk or moose is close to the size of a deer tenderloin. Nice and tender just like a tenderloin too just one piece of gristle to remove

 

[Sask hunter]

This recipe out of Bugle is pretty f'n delicious. It's kind of like a jalapeño popper and is usually how I cook the tenderloins now. It's really not all that bad for prep either.

View attachment 278312

I’ll have to try that. I do something similar with back straps too except I stuff with cream cheese and jalapeños and wrap with bacon

 

[JShane]

I dont hoard, but I do ration until I know freezer filling season has arrived then it's Katie bar the door

 

[shannerdrake]

Sadly I've a mental block that prefer game steaks well cooked, aka shoe leather, but prefer elk burger just the right shade (pinkish) of juicy. So, we marinate and sear, or chicken fry the steaks.

Thanks for your honesty. Most folks won’t admit that level of personal shortcomings. Your humility is inspiring.

I grew up in a well-done +p+ household. It took me years to walk down to medium rare. For me it was a texture thing.

I horde steaks terrible. I think I still have a 2020 elk backstrap roast. I won’t eat my last chunk of my last elk until the next one is on his way to the freezer.

 

[shannerdrake]

Gotta try that...

I did some experimenting for you over the weekend NHY. My goal is to get you into a sub well done steak.

I found a 4lb chunk of elk backstrap in the freezer. Trimmed it. Brined it. Rubbed it with a homemade prime rib rub. Then packed it in a bag with a half stick of butter, fresh garden green onions, and garlic scapes. Spent 20 hours in a 135deg sous vide bath. Seared it 2 minutes a side over 600deg grill.

It was really good. Spoon tender. The texture was different in that it was closer to what you get with a well done steak, but with a juiciness more inline with medium. Zero juice/blood runoff. I topped it with a chunk of wild morel compound butter for insurance.

It’s worth a try. Sort of the best of both worlds. If I do it again, I’ll drop the spurs vide to 125 and do a shorter cook. But my wife who’s not into undercooked “bloody” meat absolutely loved it.

 

[StringStalker]

View attachment 278232View attachment 278233


I approve sir!

Well done (well actually rare). The sous vide is amazing when it comes to venison. Simply set it up and walk away for a few hours then just a quick sear before you want to eat.

 

[shannerdrake]

I did some experimenting for you over the weekend NHY. My goal is to get you into a sub well done steak.

I found a 4lb chunk of elk backstrap in the freezer. Trimmed it. Brined it. Rubbed it with a homemade prime rib rub. Then packed it in a bag with a half stick of butter, fresh garden green onions, and garlic scapes. Spent 20 hours in a 135deg sous vide bath. Seared it 2 minutes a side over 600deg grill.

It was really good. Spoon tender. The texture was different in that it was closer to what you get with a well done steak, but with a juiciness more inline with medium. Zero juice/blood runoff. I topped it with a chunk of wild morel compound butter for insurance.

It’s worth a try. Sort of the best of both worlds. If I do it again, I’ll drop the spurs vide to 125 and do a shorter cook. But my wife who’s not into undercooked “bloody” meat absolutely loved it.

Leftover shaved backstrap made an awesome Greek pita.

 

[AntelopeWalker406]

I end up making a lot of ground with the things I shoot. Then I eat a lot of that because it's easier so the steaks last a lot longer.

 

[The Missing Link]

Here in the North Woods Of Louisiana, I love all steak from any animal. One of the best is not steak, but somewhat not even close, lololol. Alligator cheek meat, its like steak medallions, cook as a kabob with veggies. Sorry I could not find a picture from the last time I cooked some. I will post some pictures the next time I cook some. Happy Eating!