Level up any wild game steak with this recipe! I swear this will be your favorite way to eat any wild game steak going forward!

Wild game steaks get a bad rep because they are so much leaner compared to beef. People think they can be tough and flavorless or too gamey. And while you can never really compare a beef ribeye to a wild game steak, there is still a way to really enjoy them! 

The Secret Sauce for Wild Game Steaks

A friend of mine introduced to me this way of making garlic and herb butter. While she used it for her beef steaks, I thought why not try our moose steaks this way. So I gave it a shot and wow – lets just say I never want to eat moose steaks another way ever again! 

They come out medium, tender, and the garlic herb butter just takes a lean moose steak to something that is actually rich and delicious. 

To tenderize or not to tenderize?

For this recipe, I use what we call ‘cube steaks’. These are just game steaks that we’ve run through our tenderizer. This is the tenderizer we have that attaches to our grinder. We run the steak through once, rotate 90* and then run it through one more time. This creates the ‘cubes’ in the steak but doesn’t cut through it. You could also use a hand tenderizer on any steak or just use a thin cut of meat! 

What you’ll need

• Steaks – wild game or a thin/less desired cut of beef works. Nothing very thick! 
• High temp oil – tallow works best for this but ghee or avocado oil could also work.
• High quality butter 
• Fresh garlic – yes, it needs to be fresh for this recipe! 
• Fresh rosemary or thyme – once again yes, it needs to be fresh! 
• Wild game steak – this recipe would work for lean cuts of beef too. 
• Salt – I prefer a kosher or flake salt for this recipe but you can use any salt! Redmond real salt is my choice salt (code HAPPYHOME will save you $)

Instructions 

1. Put a cast iron skillet on medium heat, allow to heat for 5 minutes while you prepare the butter components. 
2. Cut 4 slices of butter, about a tablespoon each. 
3. Peel the garlic and roughly chop into small pieces.
4. Pat steaks dry.
5. Put 1 tablespoon of tallow into the cast iron pan. 
6. Arrange the steak in the pan so they aren’t touching. 
7. Cook the steak 2-3 minutes per side or until cooked to your desired temperature. 
8. Remove the steak from the pan and generously salt both sides.
9. Lower the pan heat to medium low and place the butter, garlic, and fresh herbs into the pan. 
10. Cook until the butter is melted and the garlic is golden brown. 
11. Generously drizzle the butter onto the steak, making sure to include the bits of garlic. 
12. Enjoy! 

Helpful hints

• Allow your meat to come to room temperature for about 30 minutes before cooking.
• Use fresh garlic and herbs – I promise it really won’t be the same if you don’t. 
• Use a thin cut of meat and/or tenderize your meat so it’s about ½ to ¾ of an inch thick.
• Don’t use olive oil or another oil with a low smoke point. It will result in a cloud of smoke in your kitchen! Stick to tallow, avocado oil, or ghee. 

Leftovers

Store leftovers in the refrigerator in an airtight container. Don’t let that extra butter go to waste – pour it over potatoes, vegetables, or use it to make garlic bread!