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Moose steak with pats of butter on a plate.

Moose Steak

Kate Schat
Fire up the griddle or cast iron and get your moose steak ready! This method gives you a tender and flavorful moose steak to enjoy.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 313 kcal

Ingredients
  

  • 2 lbs moose steaks
  • 1 tablespoon rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon butter per steak optional

Pan Gravy (optional)

  • 1 tablespoon vinegar any kind EXCEPT white vinegar

Instructions
 

  • Steaks cook best when not super cold, so make sure they're completely thawed. Mix up the spice mix, rub on the steaks, and let them sit on the counter for 30 minutes to come to room temp.
  • I’m using my Blackstone griddle but this is exactly the same as on cast iron (if you want to grill these, it will work just like my venison steak recipe.
  • Heat cast iron or griddle on medium high. Add a bit of high heat cooking oil; it doesn't need much.
  • Add your steaks to the hot pan and cook for 2-3 minutes for skinny steaks (less than ½”), 3-4 minutes for medium,(½-3/4” thick) 5-6 minutes for thick steaks (1”+ thick).
  • Flip your steaks, and cook for the same amount of time, but on the lower end of it, start feeling your steaks. What do I mean by feeling my steaks?? See the notes below.
  • When your steaks are done, take them off the pan onto a plate or glass baking dish, and dollop butter on each steak, if you’re using. Because game meat is on the drier side vs beef, I find by adding the butter it makes really nice pan juices that compliment the steak.
  • Optional Pan Gravy
  • Want to kick it up another notch? Add a tablespoon of your favourite vinegar (not white!!) or alcohol to the pan juice/butter mix, stir around, and drizzle on your steaks.
  • Because it's not cooked anymore at this point, the alcohol will have alcohol content, so keep that in mind with who you're serving.
  • Slice, and serve!

Notes

  • Use a splash of vinegar or alcohol to complete a pan juice.
  • Use the feel of the heel of your hand for steak doneness.
    • Thumb+Forefinger = What cooked to Rare feels like.
    • Thumb+Middle finger= What cooked to Medium Rare feels like.
    • Thumb+Ring finger= What cooked to Medium feels like.
    • Thumb+Pinkie finger= What cooked to Well Done feels like.

Nutrition

Calories: 313kcalCarbohydrates: 1gProtein: 52gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 204mgSodium: 730mgPotassium: 745mgFiber: 0.4gSugar: 0.05gVitamin A: 265IUVitamin C: 0.3mgCalcium: 22mgIron: 8mg
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