The freezer is officially full.
My hunting partner and I successfully hunted two bull elk this fall. Needless to say, our freezers are overflowing. Besides having enough meat to last us a few years, this gives us the opportunity to play around more often in the kitchen.
This recipe is the first of many that we will make with these two elk and it turned out to be absolutely delicious. I had never tried a coffee-rubbed steak before; I was genuinely surprised by how well the flavors complemented each other. Gundog Grind‘s Delta Waterfowl Roast‘s light flavor and fine grind made it the perfect roast to use for this recipe. The best part: 50 percent of the sales from GG’s Delta Waterfowl Roast go back to supporting Delta Waterfowl‘s conservation efforts. Combining deep, rich flavors and a tender cut of meat, you really can’t disappoint even the pickiest eater.
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Gundog Grind Coffee-Rubbed Elk Backstrap
- Backstrap (I used elk)
- 2 tbsp peanut oil or other oil with high smoke point
- 3 tbsp Gundog Grind Delta Waterfowl Roast coffee very finely ground
- 1 tsp steak seasoning
- 1 tsp chili powder
- 1 tsp brown sugar
- 1 tsp paprika
- Salt and pepper to taste
- Preheat the oven to 350F. Dry your steak with a paper towel.
- Combine seasonings into a dry rub. Rub all over the dry surface of the meat.
- Get a cast iron pan and start heating up the oil. Once the oil is hot enough, usually once you flick some seasoning into it and it starts spitting right away, add the backstrap. Sear on each side for one minute; if it’s a really round shape, hold the steak with tongs so you can sear the top, bottom, and all four sides of it, too.
- Once the steak is adequately browned, stick it in the oven for 7-10 minutes or until it reaches 120 degrees. Don’t be afraid to check the temperature often.
Gabby Zaldumbide is the editor of Hunt to Eat Magazine and H2E's online editorial. She resides in Colorado and has been hunting and fishing for over three years. Gabby has an undergraduate degree in wildlife ecology, a master's in public land management, and a PhD in loving her pets.