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.
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.