Elk Backstrap with Garlic Herb Butter
This elk backstrap recipe with garlic herb butter is a favorite among our hunting guides at Granite Peak Outfitters. After 25+ years of backcountry elk hunts in Idaho’s Selway-Bitterroot Wilderness, we’ve perfected this simple preparation that lets the quality of wild-harvested elk shine.
WILD GAME RECIPES
The king of wild game cuts, seared to perfection with compound butter
Prep: 10 min
Cook: 12 min
Serves: 4
Elk backstrap is the most prized cut from any elk harvest — and for good reason. This tender strip of loin along the spine delivers rich, clean flavor with zero gaminess when cooked properly. Our guides at Granite Peak have cooked hundreds of backstraps over campfires and cast iron alike, and this garlic herb butter recipe is the one they come back to every single time. The key is high heat, a quick sear, and letting the meat rest.
Elk Backstrap Recipe Ingredients
- 2 lbs elk backstrap, trimmed of silverskin
- 3 tablespoons olive oil or avocado oil
- Coarse salt and freshly cracked black pepper
- 4 tablespoons butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh parsley, chopped
- Pinch of flaky sea salt for finishing
Directions
- Remove the elk backstrap from the fridge 30 minutes before cooking. Pat completely dry with paper towels and season generously with coarse salt and pepper on all sides.
- Make the compound butter: mix softened butter with minced garlic, rosemary, thyme, and parsley. Roll into a log using plastic wrap and refrigerate until firm.
- Heat a cast iron skillet over high heat until smoking. Add oil and swirl to coat.
- Sear the backstrap for 3-4 minutes per side, turning only once. For medium-rare (recommended), pull at 130°F internal temperature.
- Transfer to a cutting board and immediately top with 2-3 slices of the compound butter. Tent loosely with foil and rest for 8-10 minutes.
- Slice against the grain into 1/2-inch medallions. Drizzle any melted butter from the board over the top. Finish with flaky sea salt.
Pro Tips from Our Guides
- Never cook elk backstrap past medium-rare (135°F). Elk is extremely lean and will dry out fast beyond that temperature.
- Remove ALL silverskin before cooking — it won’t render down and creates a chewy, unpleasant texture.
- Let the meat come to room temperature before searing. Cold meat in a hot pan leads to uneven cooking.
- If your backstrap is thicker than 2 inches, finish in a 400°F oven after searing both sides.
Recipe from the guides at Granite Peak Outfitters, Selway-Bitterroot Wilderness, Idaho.
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Why This Elk Backstrap Recipe Works
This elk backstrap recipe delivers restaurant-quality results because it relies on simple techniques that let the natural flavor of wild elk shine. The garlic herb butter bastes the backstrap as it rests, creating a rich sauce without overpowering the clean, lean taste of wild-harvested elk.
Our Granite Peak Outfitters guides have tested this elk backstrap recipe on hundreds of hunters over the years, and it consistently earns rave reviews. The key is not overcooking the meat — elk backstrap is best served medium-rare to medium, which keeps it tender and juicy.
We recommend using a meat thermometer and pulling the backstrap at 130°F internal temperature. Let it rest for at least five minutes before slicing. Pair this elk backstrap recipe with roasted root vegetables or a simple green salad for a complete backcountry-inspired meal that celebrates the harvest from your Idaho hunting adventure.
More Wild Game Recipes & Resources
All Wild Game Recipes · Elk Burgers · Slow Cooker Elk Roast · Elk Chili · How to Hunt Elk · Elk Pack-Out Guide · Selway-Bitterroot Wilderness · Idaho Fish & Game
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