Perfectly Seared Elk Rack with Red Eye Express Seasoning

Updated at: 04/02/2025

The rich, earthy flavor of elk is unparalleled, and when perfectly seared, it becomes a culinary masterpiece. This recipe elevates the experience to new heights by utilizing the bold, smoky, and slightly sweet profile of Red Eye Express seasoning, a blend perfectly designed to complement the gamey notes of the elk. Imagine the satisfying crackle as the elk rack hits the hot pan, the intoxicating aroma filling your kitchen, and the incredibly tender, juicy meat that awaits you. This dish is more than just a meal; it's an adventure for your palate.

Forget bland, overcooked game meat – this is a celebration of elk, expertly prepared to showcase its natural beauty. The Red Eye Express seasoning adds depth and complexity without overpowering the delicate flavor of the elk, creating a truly unforgettable culinary experience. Ready to transform a simple rack of elk into a show-stopping dinner? Let's dive into the step-by-step instructions.

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Handle raw elk meat with care to avoid cross-contamination. Wash hands, utensils, and surfaces thoroughly before and after handling.
  • Ensure elk rack reaches a safe internal temperature of 145°F (63°C) to eliminate harmful bacteria. Use a meat thermometer to check the temperature in the thickest part of the meat.
  • Red Eye Express seasoning may contain ingredients that cause allergic reactions. Check the ingredient list carefully before use and be aware of any potential allergens.

Step-by-Step Instructions

  1. Preparation

    • Preheat oven to 400 degrees. Get a saute pan on high heat.
    Preheat oven to 400 degrees. Get a saute pan on high heat.
    Preparation

  2. Season and Prepare Elk

    • Season the elk rack evenly with red eye express coffee infused seasoning.
    Season the elk rack evenly with red eye express coffee infused seasoning.
    Season and Prepare Elk

  3. Sear the Elk

    • Add a little oil to the hot saute pan (it should shimmer, not smoke).
    • Sear the elk rack, presentation side down, for about 45 seconds until nicely caramelized. Flip and repeat.
    Sear the elk rack, presentation side down, for about 45 seconds until nicely caramelized. Flip and repeat.Sear the elk rack, presentation side down, for about 45 seconds until nicely caramelized. Flip and repeat.
    Sear the Elk

  4. Roast with Vegetables

    • Add brussels sprouts and bacon to the pan, then place the elk rack on top.
    • Roast in the preheated oven for 15-20 minutes, until the elk reaches an internal temperature of 130-140 degrees F.
    Roast in the preheated oven for 15-20 minutes, until the elk reaches an internal temperature of 130-140 degrees F.Roast in the preheated oven for 15-20 minutes, until the elk reaches an internal temperature of 130-140 degrees F.
    Roast with Vegetables

  5. Rest and Slice

    • Let the elk rest for 5 minutes before slicing between the bones.
    Let the elk rest for 5 minutes before slicing between the bones.
    Rest and Slice

  6. Plating

    • Plate the elk rack on mashed potatoes, surrounded by brussels sprouts and bacon.
    Plate the elk rack on mashed potatoes, surrounded by brussels sprouts and bacon.
    Plating

Read more: Traeger Rib Rack Mastery: Two Styles, One Perfect Cook

Tips

  • Use the 'drag test' to ensure your pan is hot enough before searing. If the meat sticks, it's not hot enough.
  • Roasting the elk rack on top of the brussels sprouts and bacon in the pan acts as a natural oven rack.

Common Mistakes to Avoid

1. Overcrowding the Pan

Reason: Overcrowding the pan lowers the temperature, leading to steaming instead of searing, resulting in a tough, gray exterior.
Solution: Sear in batches to ensure the elk rack has ample space for proper browning.

2. Not Patting the Elk Dry

Reason: Moisture on the surface of the meat prevents proper browning and leads to uneven cooking.
Solution: Thoroughly pat the elk rack dry with paper towels before searing.

3. Using Too Low of a Heat

Reason: Low heat results in meat that stews instead of sears, giving a boiled rather than seared texture.
Solution: Ensure your pan is screaming hot before adding the elk rack for a proper sear.

FAQs