Coffee Crusted and Grilled Elk Backstrap
This coffee crusted elk backstrap is the most mouth watering steak I’ve ever made. The coffee enhances the flavor profile of elk, without overpowering it.
Ingredients
Scale
- 1–1.5 pound Elk Backstrap
- 2 tablespoons Ground Coffee
- 1 tablespoon Brown Sugar
- 1.5 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
Instructions
- Remove all silver skin and unwanted from your elk backstrap. Set aside.
- In a small bowl, combine ground coffee, brown sugar, salt, black pepper, and smoked paprika, Mix well then set aside.
- Pat elk backstrap dry using paper towels then season generously with the rub. Allow the backstrap to sit out at room temperature for 30 minutes.
- Preheat your grill to high heat (450-500 degrees F). If you are using a pellet grill, make sure the grill grates are well oiled so that you get nice grill marks.
- Once the grill is preheated, place the backstrap on the grill and sear for 4 minutes per side. After the time is up, check the internal temperature and use the just keep flipping method until the elk is cooked to your desired temperature, i.e. flipping every 30 seconds to one minute. The exact cooking time will depend on the thickness of your backstrap and how you like it cooked. (For rare: 125-130, for medium rare: 130-135. Anything more and is considered overcooked!)
- Remove from the grill and rest for 5 minutes prior to slicing. (Note: tenting with foil will allow the backstrap to continue cooking, so I normally will omit tenting with foil.)
Find it online: https://jenndanella.com/coffee-crusted-grilled-elk-backstrap/