Directions
- Cut the elk loin into 6 equal size pieces, about 1" thick.
- Preheat your grill or smoker to 180°F.
- With a sharp knife, remove any visible silver skin. Truss the steaks with butcher twine to keep the cap secured to the loin.
- Season the trussed steaks with BBQ rub. Then, place on the upper rack of your preheated grill or smoker,
- Smoke until the steaks reach an internal temperature of 110°F, about 1 hour.
- Remove from the grill and set aside. Turn your grill up to 500°F.
- Once preheated, open your sear plate for direct flame access and broil the steaks over the flame until they reach an internal temperature of 130-135°F for medium doneness.
- Remove from the grill and allow the steaks to rest for 3-4 minutes before removing the twine, slicing, and serving.
