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Best steak I've ever had!

Post in 'The Inglenook' started by swagler85, Mar 22, 2013.

  1. swagler85

    swagler85 Minister of Fire

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    So my wife brings home a marinade called game tame. We put elk steaks in that stuff for day and a half, put it on the cast iron skillet in just a bit of oil. Dang if that isn't the best steak I've ever had. Put a little sautéed onion and garlic butter on just to top it off.
    ImageUploadedByTapatalk1363989725.661283.jpg

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  2. swagler85

    swagler85 Minister of Fire

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    Here's the marinade, I say worth it's weight in gold.
    ImageUploadedByTapatalk1363990082.491819.jpg
    Thistle and OldLumberKid like this.
  3. milleo

    milleo Feeling the Heat

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    Wow looks delish,,,,I just had a big deer burger for supper....Yummo.
  4. lukem

    lukem Minister of Fire

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    You had me at "steak".
  5. ArsenalDon

    ArsenalDon Minister of Fire

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    i am so jealous!
  6. OldLumberKid

    OldLumberKid Feeling the Heat

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    Dayum that looks good. To the OP — did you by any chance catch Hotel/Restaurant Nightmares when Chef Ramsay went to a place that served Elk. The proprietor said it's always tough and chewy -- Ramsay said that does not have to be the case — now you an expert can tell us if that's true or not?

    As for myself, had the best steak I ever ate in 50 years at Old Hickory Steak House in Dallas (at the Gaylord Texan) earlier this month, courtesy of the boss. I was fortunate to share a sensational tasting porterhouse. Now, back in N.Y. I wonder why I even bother buying steak.

    But I'm definitely game for checking out the OP's Game Tame marinade...next time I get some venison.
  7. Beetle-Kill

    Beetle-Kill Minister of Fire

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    Looks tasty.
    Gotta ask, did you age the Elk, or process it when you got back?
  8. swagler85

    swagler85 Minister of Fire

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    Let it marinade in there at least a day!
  9. Beetle-Kill

    Beetle-Kill Minister of Fire

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    I love a long marinade, really lets the flavor come out.
    But... my real question is- did you age the meat? This is just a tip....
    Next go around, hang the quarters and backstrap/tenderloins in an area the doesn't fluctuate much from 34::F- to- 38::F. Let it go for 2 weeks (3 if it freezes overnight). NO skin on, let it get a rind on it. Don't sweat a light surface mold on the rind. And then, smell it. I know that sounds weird, but you'll notice a difference in smell. When you notice that difference, process the meat the next day. The consistency of the flavor and texture is night and day. Taste will rival the best beef you've eaten.
    swagler85 likes this.
  10. fishingpol

    fishingpol Minister of Fire

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    Meat slut. >> Looks real good. I mean reeeeal good.
    Thistle likes this.
  11. Swedishchef

    Swedishchef Minister of Fire

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    O m g.....
  12. Defiant

    Defiant Vermont Castings Geek

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    Looks very tasty, bet it was great, this is not fair, I think you should send us all a sample or invite us over next time ;)

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