Cooking a Moose steak, what's your favorite?

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hawk-i

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Just had a rib steak from my moose that for a short time was lost at the Butchers and it was absolutely delicious!

I'm curious as to how others on here like to cook their moose, for me a moose steak is best with the bone on and cooked in a cast iron pan. Its a pretty simply affair, preheat the cast iron pan to med. high and sprinkle the pan with salt. Salt the steak and throw it in the pan searing the meat for 2 minute on each side. Turn the heat down to med and cook each side for 1 minute more, put a pat of butter on the steak and its ready to eat!

Over the years I've tried a lot of different ways to cook a moose steak and have decided for me, this is the best. Seared on the outside and juicy red inside, no need to add any extra flavours. :)

Share your preferences.
 
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I cook mine in the pan to Medium rare [sear on both sides first], with a little butter and garlic, salt and pepper.

Overcooking game can toughen it due to the lack of fat in the tissues.

Regards, Dave.
 
As with any game meat, I marinade steaks and roasts in balsamic vinegar and olive oil, garlic, fresh ground pepper, rosemary, thyme and marjoram for a minimum of 2 hours. Then grilled on the bar-b to no further than medium rare. Personally I prefer rare-rare, though.
 
X2 Eagleye. A hot cast iron pan on the gas grill. I fry up some onions with it too.
Last moose and elk I got I made minute steaks for quick after work right from the freezer in the pan supper.
Super yummy!!
 
Butter and a touch of olive oil in a hot, cast iron pan. Depending on thickness, between 20 and 40 seconds per side. If I'm feeling crazy, I'll deglaze the pan with some wine and add a spoon or two over the steaks.
 
I like it sliced thin about 1/4".
Butter and salt & pepper.
Cook it medium no red in the steak.
it is better than any beef, [for me anyways].
 
Regardless of what you do to it make sure that the meat is completely dry and rubbed with a tiny amount of oil beforehand to prevent sticking. Get the grill or pan as hot as possible and sear the meat on both sides. Then turn the heat down and cook it no more than medium. I like to baste with melted butter or garlic butter.
 
As a family, we eat virtually no beef in our household. Elk and moose make up our diet of "red" meat. [some deer also, but I often jerk deer meat plus make sausage]

As for cooking it, there are many ways to enjoy game. It depends largely on personal taste.

But I personally believe it is a sacrilege to cook elk, moose or deer until it is tough. Sooooo much better from rare to medium rare, never well done.

Searing the outer surface is a key to good meat....keeps the juices in, where they belong. A cast iron pan, well seasoned, makes the best steaks, IMHO.

Regards, Dave.
 
Eagleye said:
As a family, we eat virtually no beef in our household. Elk and moose make up our diet of "red" meat. [some deer also, but I often jerk deer meat plus make sausage]

As for cooking it, there are many ways to enjoy game. It depends largely on personal taste.

But I personally believe it is a sacrilege to cook elk, moose or deer until it is tough. Sooooo much better from rare to medium rare, never well done.

Searing the outer surface is a key to good meat....keeps the juices in, where they belong. A cast iron pan, well seasoned, makes the best steaks, IMHO.

Regards, Dave.
Click to expand...

Same, same. Beef is a treat in this household.
 
I put on a little Montreal steak spice. Get a fire going. I like Fir as its hotter with less flame.
throw it on the grill and cook to medium rare. Deer and Moose.

I think I will have this tonight.

I cant stand the taste of stuff cooked over propane.
 
I also forgot the most important thing...let it rest prior to serving. Some chefs will tell you 20 minutes but unless you can keep it warm at the same time that seems stupid. Let it rest for 10 minutes and the juices will stay in the meat when you cut into it rather than streaming out over the plate.
 
BBQ over hardwood charcoal ... or real maple coals.

A nice section of loin, maybe an inch & a half thick.
Dry & oil as recommended by The B.U.M. and sear well over really high heat to lock in the juices.
Move to a cooler part of the grill and cook to rare or medium rare at most, and here I depart a little ... I like to do a final "baste" with a brushing of
Grand Marnier ... let the alcohol burn off and remove to a well-warmed platter. Put on a foil tent to keep it warm and try your best to wait at least
5 minutes !
 
Lots of good tips....Like others have said, don't over cook it! I like to see blood in my plate when the steak is gone.
I think it will be Rib steak again tonight. :)
 
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