\u00a9 2023 wikiHow, Inc. All rights reserved. As a small thank you, wed like to offer you a $30 gift card (valid at GoNift.com). This will keep the meat juicy and tender while providing a delicious smoked flavor that isn't too overpowering. Be prepared to fan the smoke detector, this part can get smoky! Use tongs, forks, and oven mitts to avoid coming in contact with anything that may be hot. Some people simmer the elk meat in water or vinegar until its tender, while others cook the elk in a dry heat. Blot the elk steaks dry with a paper towel. Season and sear your ham steaks! Then, flip the steak over and cook for 3 minutes more. In another shallow bowl, whisk the eggs, milk, salt and pepper. Keep everything cooking for 2 minutes. If you don't have backstrap meat, you can use any other type of elk steak. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. A ham steak is a sliced piece of ham, usually ranging in thickness from about 0.5-2 inches (1.27-5.08 cm). If your store-bought sauce is a little too thick to make a glaze, dilute it with a little bit of water or apple cider vinegar until it reaches a more workable texture. "A friend gave me a 1.5 pound ham steak, and I was just going to fry it. Set a cast-iron skillet Add the steaks and cook them for 3 to 4 minutes. Elk Steak Recipe | Cooking Elk Steaks in Cast Iron on the Grill Pros include their healthy content and the fact that they are a hunted species. Lightly oil a large baking sheet. After the ham is done soaking in the brine solution (the time will vary based on how large the piece of meat isagain, this 4-pound roast took 10 days of brining), remove it and pat dry with paper towels. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Place the roll on a cookie sheet and cover it with foil. Then, add the ham steak into the pan and allow it to cook on one side for four minutes. Remove from oven, let rest for 5-10 minutes, then enjoy one of the finest delicacies in the world! Melt the remaining butter in the same skillet. Next, pop your seasoned elk steak into the refrigerator and let the flavors get to know each other for about half an hour. If you want to infuse your elk steaks with flavor, continue reading. How do I cook a ham slice that hasn't been cured? Here are three tips to help make your raw ham steak turn out perfectly: Preheat your oven or grill to medium-high heat. Add a tablespoon of butter to the skillet and let it melt. 2. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. If you want to glaze your ham, you should add that before baking it. Use tongs to remove the raw ham steak from the pan and place it on a baking sheet. Once you pull it out of the pan, or off the grill, you are going to want to let those elk steaks rest so the meat naturally redistributes its juices. Combine all ingredients except venison in a large bowl. Make sure the seasoning coats the steaks. For more tips, like how to make a glaze, keep reading! It should be at about 130 degrees and have a nice golden crust. You could either put the seasoning in a one-gallon ziplock bag and then give it a good shake. Liberally season with salt on both sides. Elk is said to be healthier than beef because it has a lower amount of protein and cholesterol. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Step 1 In a small bowl, whisk maple syrup, brown sugar, vinegar, and mustard. Level up your tech skills and stay ahead of the curve. If you are cooking with butter, keep the heat lower until you put the ham steak in the pan. Usually steaks for home use are grilled or fried, but this is not always an option. Elk meat can be soaked in a variety of methods for different purposes. Some people prefer elk because of its high quality protein and meaty texture; while others might prefer moose because of their large size and power. Cover top of pan and bake for 35 minutes. First, I will show you how to dry-rub and pan-sear elk sirloin. Shown here is a 2.78 lb package of bone-in venison steak. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Cook about two minutes per side for medium rare, but no. 3. Heat broiler, stovetop grill pan or grill. Serving the ham steak. Get a slightly deep baking pan (deep enough to take 1" ham steak) and oil it lightly. Place the ham steak in a shallow baking pan. Leave the ham steak in the oven until cooked. Then, flip and sear it about 3 minutes more. The sweet and starchy flavors go perfectly with the subtly sweet flavor of elk meat. Then use a spoon, collect the butter, and distribute it butter over the top of your steak. To quickly serve thin steaks, pan-sear them with a little butter and bacon. Add the sliced onion and bell pepper to the drippings in the pan and saute them till softened. Josh Riley lives in Colorado with his wife, Mary, and their three children. Whether youre cooking elk for the first time or just want to enjoy a delicious meal with your friends, Elk is definitely worth trying out. Get that pan piping hot. Click on one of our trusted suppliers and get delicious elk meat delivered directly to your doorstep. We recommend light seasoning when first trying elk, in order to experience the natural flavor of the meat. Pat the steaks dry on all sides with a paper towel. 3. If you're reheating a ham that was repackaged or leftover, it needs to be cooked to 165 degrees F. Does ham steak need to be cooked? Once your pan is good and hot, go ahead and throw in about 2 tablespoons of butter into it. Make sure you limit the marinade time to 2 hours or less, as over marinating can have an adverse effect on texture. ground elk, bell pepper, white beans, sea salt, tomato paste and 15 more Elk & Morel Stew The Kitchen Magpie salt, pepper, garlic, leek, flour, salt, elk meat, onion, bay leaves and 7 more This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website.