Description
A delicious and succulent elk ribeye steak, enhanced by the rich flavors of a charred fat cap.
Ingredients
Scale
- 2 pounds elk ribeye steak
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon rosemary
- 2 tablespoons olive oil
Instructions
- Preheat the grill to medium-high heat.
- Season the elk ribeye with salt, black pepper, garlic powder, and rosemary.
- Brush the steak with olive oil.
- Place the steak on the grill, fat side down, and cook for 5-7 minutes to char the fat.
- Flip the steak and continue cooking to your desired doneness, around 4-6 minutes for medium-rare.
- Remove from grill and let rest for 5 minutes before slicing.
Notes
- For best results, let the meat come to room temperature before grilling.
- Resting the meat allows the juices to redistribute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 320
- Sugar: 0g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 90mg