How to Make Elk and Crab Surf ‘n’ Turf | Stuffed Elk Steak Recipe

Making its debut in the early 1960s, Surf ‘n’ Turf quickly became a popular staple on steakhouse menus across the United States. The concept is simple: a main course featuring two indulgent ingredients—one from land, one from sea. Most often it pairs a perfectly grilled steak with seafood like lobster, prawns, shrimp, or crab. While the exact origin of this extravagant combination is hard to pinpoint, it’s still delighting steak and seafood lovers more than 60 years later.

Over the years, creative kitchens have reinvented this classic, giving it exciting new twists—like combining both flavors into a single dish, which is exactly what I love about my Elk and Crab Surf ‘n’ Turf.

I’m all in when it comes to serving a fresh, flavorful pairing: tender, butterflied elk top sirloin steaks stuffed with a bright and savory crab filling. No top sirloin on hand? Slices of elk backstrap work perfectly as a substitute. The steps are simple—cut, stuff, tie, and sear—then finish in the oven to tender perfection. Slice and serve to impress any elk steak and seafood lover at your table.

Tips for Juicy, Tender Elk

Because elk is a lean, naturally tender meat, cooking times can vary depending on the cut, thickness, and even your oven. Top sirloin steaks may cook slightly faster than backstrap slices, so using a meat thermometer is the best way to ensure perfectly cooked results. Aim for medium-rare to medium for maximum tenderness, and always let the stuffed steaks rest for a few minutes after removing them from the oven—this helps the juices redistribute and keeps every bite moist and flavorful.

Preheat the oven to 400°F.

In a bowl, combine lump crab, red bell pepper, mayonnaise, lemon juice, lemon zest, celery salt, paprika, and granulated garlic powder. Mix until well blended.

Place ¾-inch elk steaks on a sturdy cutting board. Using a sharp knife, slice horizontally through the middle, stopping before cutting all the way through to create a pocket. Season generously with kosher salt and freshly ground black pepper.

Fill each elk steak pocket with the crab mixture and secure closed with butcher’s twine.

Heat a 12-inch cast-iron or oven-safe skillet over medium heat and add olive oil and butter. Sear the elk steaks for about 2 minutes per side, until golden brown.

Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 125-130°F for medium-rare to medium.

Remove the steaks from the oven and let rest for 5 minutes. Slice, serve, and drizzle with the buttery pan drippings for extra flavor.

Elk and Crab Surf 'n' Turf | Stuffed Elk Steak Recipe

Tender elk top sirloin stuffed with savory crab, seared and baked to perfection. A show-stopping land-and-sea wild game dinner.

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Course: Main Course

Cuisine: American

Keyword: elk and crab, Elk Recipes, elk top sirloin, surf and turf

Servings: 4

Ingredients

• 6 elk top sirloin steaks or backstrap steaks, 3/4" inches thick
• 8 oz lump crab
• 1/2 cup red bell pepper, finely chopped
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 1/2 tsp zest of a lemon
• 1/2 tsp celery salt
• 1/4 tsp paprika
• 1/4 tsp granulated garlic powder
• kosher salt
• ground black pepper
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Butcher's twine

Instructions

• Preheat the oven to 400°F.
• In a bowl, combine lump crab, red bell pepper, mayonnaise, lemon juice, lemon zest, celery salt, paprika, and granulated garlic powder. Mix until well blended.
• Place ¾-inch elk steaks on a sturdy cutting board. Using a sharp knife, slice horizontally through the middle, stopping before cutting all the way through to create a pocket. Season generously with kosher salt and freshly ground black pepper.
• Fill each elk steak pocket with the crab mixture and secure closed with butcher’s twine.
• Heat a 12-inch cast-iron or oven-safe skillet over medium heat and add olive oil and butter. Sear the elk steaks for about 2 minutes per side, until golden brown.
• Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 125-130°F for medium-rare to medium.
• Remove the steaks from the oven and let rest for 5 minutes. Slice, serve, and drizzle with the buttery pan drippings for extra flavor.

Notes

• Meat Selection: Top sirloin works beautifully, but elk backstrap or tenderloin are great alternatives if you don’t have sirloin. Adjust cooking time slightly for thinner cuts.
• Avoid Overcooking: Elk is extremely lean, so medium-rare to medium (135–140°F) is ideal. Overcooking can make it dry. A meat thermometer is the easiest way to ensure perfect results.
• Resting is Key: Let the stuffed steaks rest 5 minutes after baking. This allows the juices to redistribute, keeping every bite moist and flavorful.
• Searing Tip: Use a hot skillet and a combination of butter and olive oil for a golden-brown crust before baking.
• Serving Suggestion: Spoon the pan drippings over the sliced steaks for extra richness and flavor. Pair with roasted vegetables, mashed potatoes, or a fresh green salad.

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Doneness Guide for Stuffed Elk Steaks:

• Rare: 125°F (remove at 120–122°F)
• Medium-Rare: 135°F (remove at 130–132°F)
• Medium: 140°F (not recommended for lean elk but safe if desired)

Note: Cooking times may vary slightly depending on the thickness of the steaks and the type of elk cut used. Always rely on internal temperature for best results.