# Pan-Seared Elk Medallions with Whipped Bone Marrow Butter
*Rich, lean wild game finished with an ultra-decadent, melt-in-the-mouth marrow topping.*

## Headnote
Elk is the king of the mountain for a reason: it possesses the clean, majestic flavor of beef but with a fraction of the fat and a subtle, herbaceous sweetness that rewards careful cooking. Because elk is so lean, the margin for error is slim. If you cook it like a ribeye, you’ll end up with something resembling a leather boot. The secret to a world-class elk steak is a hard sear followed by a generous resting period under a blanket of bone marrow butter.

I first developed this butter for a group of hunters in Colorado who were skeptical that anything could improve a fresh backstrap. By the time the marrow hit the hot meat and began to weep into the grains of the steak, the table went silent. The marrow provides the lush, fatty mouthfeel that elk naturally lacks, creating a prehistoric pairing that feels both sophisticated and primal.

The most important thing to remember here is the temperature. You must pull the elk at 120°F (49°C). The residual heat will carry it to a perfect 130°F (54°C) medium-rare while it rests. Anything beyond medium will turn elk unpleasantly metallic and tough.

**Prep time:** 20 min (plus 30 min chilling)
**Cook time:** 25 min
**Total time:** 45 min (plus chilling)
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients

**For the Bone Marrow Butter:**
* 4–6 oz beef marrow bones (about 2 large bones), split lengthwise
* 1/2 cup unsalted butter, softened to room temperature
* 1 tbsp shallot, minced fine
* 1 tsp fresh thyme leaves, stripped from the stem
* 1/2 tsp coarse sea salt
* 1/2 tsp black pepper, freshly cracked

**For the Elk:**
* 4 elk medallions or backstrap steaks (approx. 6–8 oz each), cut 1.5 inches thick
* 2 tbsp avocado oil or clarified butter (high smoke point is essential)
* 2 tsp kosher salt
* 1 tsp coarse black pepper

## Method

1. Preheat your oven to 425°F (220°C) to roast the marrow.
2. Place marrow bones cut-side up on a foil-lined baking sheet and roast until the marrow is bubbling and slightly charred at the edges, about 15–20 minutes.
3. Use a small spoon to scoop the warm, softened marrow into a small mixing bowl, being careful to leave any bone fragments behind.
4. Add the softened butter, minced shallots, thyme, sea salt, and pepper to the bowl with the marrow.
5. Whip the mixture vigorously with a fork until the marrow is fully incorporated and the butter is light and aerated.
6. Transfer the butter to a sheet of plastic wrap, roll it into a tight log, and chill in the refrigerator for at least 30 minutes until firm.
7. Remove the elk steaks from the refrigerator 30 minutes before cooking to take the chill off.
8. Pat the elk medallions extremely dry with paper towels; moisture is the enemy of a good crust.
9. Season the steaks aggressively on all sides, including the edges, with the kosher salt and coarse pepper.
10. Heat a heavy cast-iron skillet over high heat until the pan begins to send up thin wisps of smoke.
11. Add the avocado oil to the pan, swirling to coat the surface until it shimmers and ripples.
12. Place the elk medallions in the pan, pressing down slightly to ensure full contact.
13. Sear the first side without moving the meat for 3–4 minutes, until a deep, dark brown crust has formed.
14. Flip the medallions and sear the second side for another 3 minutes, or until an instant-read thermometer inserted into the thickest part reads exactly 120°F (49°C).
15. Remove the steaks from the skillet immediately and place them on a warm plate or cutting board.
16. Cut four thick discs of the chilled bone marrow butter and place one on top of each hot steak.
17. Tent the steaks loosely with foil and let them rest for at least 8 minutes, allowing the butter to melt and the juices to redistribute.

## Variations

**The Garlic-Herb Punch**: Add 2 cloves of roasted mashed garlic and 1 tsp of finely chopped rosemary to the marrow butter for a more aromatic, classic steakhouse profile.

**Smoky Campfire Version**: If cooking over a live fire, omit the oven roasting and place the marrow bones directly on the grill grates over indirect heat until the marrow is translucent and jiggly before mixing the butter.

**Red Wine Reduction Finish**: Deglaze the elk pan with 1/2 cup of dry Cabernet Sauvignon after removing the meat; simmer until syrupy (about 4 minutes), and pour this over the steaks before adding the marrow butter.

## Storage & Reheating
The bone marrow butter will keep in the freezer for up to 3 months; simply slice off what you need. Leftover elk should be stored in an airtight container in the fridge for no more than 2 days. To reheat, slice the elk thin and flash-sear it in a pan for 30 seconds per side—do not microwave, or the delicate wild game will become rubbery.

## Pairing Suggestion
Serve alongside a pile of charred oyster mushrooms sautéed in the leftover fat from the elk pan.