Beef bottom round steak

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If you’ve gotten your hands on tender elk steak, decide how to cook this flavorful meat. To quickly serve thin steaks, pan-sear them with a little butter and bacon. For a barbecued take on elk steaks, sear them on the stove and then cover them with a homemade barbecue sauce before finishing them in the oven. Rest the steaks at room temperature for 30 minutes. Cover the plate of steaks with plastic wrap and leave them to sit out for 30 minutes. The steaks will absorb the seasonings and will cook evenly once the chill is off.

Brown the bacon and butter over medium-high heat for 4 to 5 minutes. Turn the heat to medium-high and stir in 2 slices of chopped bacon. Stir and cook the bacon until it’s browned. This should take 4 to 5 minutes depending on how thick the bacon is. Add the steaks and cook them for 3 to 4 minutes. Turn the heat up to high and lower the steaks into the skillet.

Cook the steaks for 3 to 4 minutes without moving them. They should develop a browned crust on the bottom. Flip the steaks, add the garlic, and cook them for 3 to 4 more minutes. Use tongs to flip each steak over. Scatter 3 cloves of chopped garlic in the skillet and cook the steaks until they’re browned on the other side.