how to cook elk ham steak

\u00a9 2023 wikiHow, Inc. All rights reserved. Place the steak in the pan and sear one side quickly, no more than 30 seconds. 1 teaspoon of salt 1 teaspoon of white sugar teaspoon turmeric teaspoon onion powder teaspoon mustard powder teaspoon dried rosemary teaspoon cracked black pepper teaspoon dried parsley teaspoon cayenne (optional) Throughout the cooking process, tip the pan to the side and collect the butter than runs to the edge of the pan. Preheat your oven to 350 degrees Fahrenheit. Add a tablespoon of butter. Place elk steak in a large resealable plastic bag and pour in Worcestershire mixture. Braising or using a slow cooker will yield tender, juicy results. Elk meat is not as unhealthy as many people believe, according to some scientists. However, the two main types of elk red and white are both very common in North America and can be found at most grocery stores. It can remain ungreased. First, heat your grill to medium-high degrees before cooking your elk steaks. Thanks to all authors for creating a page that has been read 309,362 times. Transfer to a plate and cover. My kids love wild rice, and as it turns out, it goes great with elk. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Step 2 In a medium skillet over medium-high heat, heat 1 tablespoon oil. Your goal when grilling elk steaks is to nicely sear the outside of the steak while cooking the inside to be tender and juicy. Avoid poking the steaks with a meat fork to turn them. A precooked ham should be cooked in the oven at 325 degrees F for 10 minutes per pound, or until it reaches 145 degrees F, according to the USDA. My favorite side to pair with my elk steak is a baked sweet potato with butter, sour cream, and chives. Throw in a couple of dinner rolls and youre done. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Shown here is a 2.78 lb package of bone-in venison steak. Melt 1 tablespoon unsalted butter in a large skillet over medium heat. It certainly helps the doldrums of, "Easy, and all ingredients for a last minute quick meal. Flip the steak and transfer the pan back into the oven. ", https://www.foodsafety.gov/keep/charts/hamstoragechart.html, https://www.healthstartsinthekitchen.com/recipe/grilled-ham-steak-maple-orange-glaze-aka-ham-awesome/, https://www.tasteofhome.com/recipes/glazed-ham-steaks/, https://www.geniuskitchen.com/recipe/maple-glazed-ham-steak-113483#activity-feed, https://www.cooks.com/rec/doc/0,1727,155188-247192,00.html, https://www.tasteofhome.com/recipes/grilled-ham-steak/, https://smittenkitchen.com/2018/07/minimalist-barbecue-sauce/. A ham steak is a sliced piece of ham, usually ranging in thickness from about 0.5-2 inches (1.27-5.08 cm). Refrigerate the leftover steaks in an airtight container for 3 to 4 days. 2. Let rest for 5-10 minutes before slicing. I like mixing together mustard, brown sugar and a little pineapple juice. Add kale and cook, tossing until wilted . Place ham steak back in the skillet and cook for another 5 minutes with the caramelized glaze. If you want to apply a glaze to your ham steak, brush the glaze over the surface of the meat as you cook it, flipping the steak until the glaze thickens or is cooked through. Your pan should be hot enough to melt almost instantly. Always account for the fact that the meat will continue to cook once it's removed from the heat source. Avoid using extra-virgin olive oil because it has a low smoke point and it will burn at high heat. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. However, if you are using elk meat for protein or livestock feed, it is important to soak it in advance. Up my oven, tastes outstanding and can feed a crowd ham with rind with colorful pineapple slices cherries. Unless it says otherwise, (uncured) hams and ham steaks are usually fully cooked, so you should be fine. This will keep the meat juicy and tender while providing a delicious smoked flavor that isn't too overpowering. Or you could purchase it from a store/online marketplace. Coat steak with marinade, squeeze out excess air, and seal the bag. Then, flip the steak over and cook for 3 minutes more. Recipe Instructions Preheat oven to 375 degrees F (190 degrees C).Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. 3. When the oven reaches temperature, pull the cast iron skillet out and set it on a burner on medium-high to high heat. It is normally just a cut piece off the ham shank or leg, and can be convenient to use when you'd like a little ham, but don't wish to prepare a whole ham roast. Next, pop your seasoned elk steak into the refrigerator and let the flavors get to know each other for about half an hour. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Usually steaks for home use are grilled or fried, but this is not always an option. Jessica also completed an MA in History from The University of Oregon in 2013. Thanks to all authors for creating a page that has been read 28,526 times. Elk is known for its delicate flavor while deer is known for their meaty, gamey taste. Season your elk steak with a little sea salt and pepper and move on to the cooking portion. Once it's done, remove the ham steak and unwrap it from the foil. You could either put the seasoning in a one-gallon ziplock bag and then give it a good shake. For medium-rare, roast for 10-12 minutes . First, I will show you how to dry-rub and pan-sear elk sirloin. Grillsmoking will give the meat a smoky flavor and make it easy to cook. Serving the ham steak. White meat, on the other hand, is the meat that comes from elk. Keep everything cooking for 2 minutes. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Ribeye steaks are thicker and have more fat than a human ribeye steak. No matter the source of your elk steak, youre in for a treat. Place the oven in a warm place at 325 F. Place the ham and foil in a roasting rack, and then cut the ham side down. If you don't have a lid for your baking dish, you can tightly cover it with aluminum foil. Making Backstrap Elk Steak with Pan Sauce 1. Pro tip! Rest the steaks at room temperature for 30 minutes. This is because farm-raised elk are fed specific diets. In another shallow bowl, whisk the eggs, milk, salt and pepper. Liberally season with salt on both sides. There is no definitive answer to this question, as the scientific community is in an ongoing debate over the correct term for elk meat. Now, I recommend eating elk at a medium-rare temperature. Remove any excess oil from the pan and place the pan with the elk in the preheated oven. This final char gives the steak the perfect texture and smokiness. Elk is a kind of deer that is both red and white in color. For elk roasts, such as a French Rack or whole tenderloin, we have found that the "reverse sear" method delivers the best, most consistent results. An internal temperature of 120-125 degrees is best, with a resting period of at least 5 minutes. How much sodium is in Elk meat? This image may not be used by other entities without the express written consent of wikiHow, Inc.
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