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

Making its debut in the early 1960s, Elk and Crab Surf ’n’ Turf takes inspiration from the classic steakhouse favorite that pairs one indulgent ingredient from land with one from sea. Traditionally, Surf ’n’ Turf features a perfectly cooked steak alongside lobster, shrimp, prawns, or crab. While the exact origin of this iconic combination is debated, it has been delighting steak and seafood lovers for more than 60 years.

Over time, creative kitchens have reimagined this concept in delicious new ways—including combining both flavors into a single dish, which is exactly what I love about this Elk and Crab Surf ’n’ Turf recipe.

This recipe features tender, butterflied elk top sirloin steaks stuffed with a bright, savory crab filling for a truly elevated wild game dinner. No top sirloin on hand? Elk backstrap slices work beautifully as a substitute. The process is straightforward—cut, stuff, tie, and sear—then finish the steaks in the oven until perfectly cooked. Once sliced, each bite delivers rich elk flavor balanced with delicate crab, making it an impressive centerpiece for any special meal.

Tips for Juicy, Tender Elk

Because elk is a naturally lean and tender meat, cooking times can vary based 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 most reliable way to achieve perfect results. Aim for medium-rare to medium for the best texture, and be sure to let the stuffed steaks rest for a few minutes after baking. This allows the juices to redistribute, keeping every bite moist, tender, and full of flavor.

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.

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 Cooking Tips

• 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.

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.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

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

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

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.

Related Elk Recipes to Try

Looking for more ways to cook elk? If you enjoyed this Elk and Crab Surf ’n’ Turf, keep scrolling for more elk steak and wild game dinner ideas, including Swiss Elk Steak, Elk Satay with Soy Marinade, Elk Burgundy, Elk Scalloppine with Lemon Wine Sauce, and Stuffed Elk Tenderloin with Prosciutto and Mushrooms.