Reverse Seared Elk T-Bone with Garlic Butter

Turn your next steak night into something unforgettable with this Reverse Seared Elk T Bone finished in rich garlic butter. This method delivers a perfectly even cook from edge to centre with a deep golden crust and bold natural flavour in every bite.

Elk is naturally lean and packed with clean rich taste, and this recipe is built to highlight that quality without overpowering it. Slow roasting followed by a hot sear locks in juices while the garlic thyme butter adds just the right finish for a restaurant quality result at home.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 2 Servings

Ingredients Method

Ingredients

1 Elk T-bone steak 1–1.5 lb, 1.5–2 inches thick
1 tbsp olive oil
1½ tsp kosher salt
1 tsp black pepper
2 tbsp unsalted butter
3 cloves garlic smashed
2 sprigs fresh thyme

Method

Preheat oven to 250°F (120°C).
Pat steak dry and season evenly with salt and pepper.
Place steak on a wire rack over a baking sheet.
Cook until internal temp reaches 120°F (25–40 minutes depending on thickness).
Heat oil in a cast iron skillet over high heat.
Sear steak 1–2 minutes per side until a deep crust forms.
Reduce heat slightly, add butter, garlic, and thyme.
Tilt pan and baste steak continuously for 1–2 minutes.
Rest 5–10 minutes before slicing and serving.