Elk Steak with Chipotle Butter | Wild Table

Steak night is always great but sometimes it’s nice to switch it up a bit. This chipotle butter is a simple way to add a punch of flavor with only 2 ingredients! All you need is softened butter and a can of chipotles in adobo sauce to take steak night up a notch. As an added bonus, you can freeze the leftovers for future steak nights! This recipe uses elk steak but you can add this butter to any type of steak, poultry, or even vegetables!

Tips and Tricks:

• Butter: If you don't want to wait for the butter to harden in the fridge, you can place a dollop of softened butter on top of your steak instead.
• Steak: The steak does not have to be cooked in a cast iron pan. You can grill it or cook it up however you'd like!

Ingredients:

Chipotle Butter:

• 8 oz salted butter, softened
• 2 chipotles in adobo sauce, finely diced (more or less depending on spice preference)
• 1 tablespoon adobo sauce (from can of chipotles)

Steak:

• 4 elk steaks - any size, any cut! (or venison, moose, antelope, etc.)
• 1 tablespoon lard (or your favorite cooking fat)
• salt and pepper, to taste

Optional Ingredients:

• lime wedges, for serving

Instructions:

Chipotle Butter:

1. Combine all ingredients in a medium bowl, with the butter on the bottom. Using a spoon or silicone spatula, fold butter over ingredients until all ingredients are uniformly combined.
2. Lay out a piece of parchment paper, about 12" long. Spread butter into a rough rectangle, about 8" long and 5" wide.
3. Starting on the long end closest to you, roll the parchment paper so that the butter starts to fold over itself. Keep rolling until the butter is formed into a log.
4. Roll until the parchment paper completely covers the log. Squeeze tightly to compact the butter. Twist the ends of the parchment paper tightly. Refrigerate until firm, about 2-3 hours.
5. Once firm, unwrap and slice into 10 slices (more or less, depending on how much you want per serving). Run your knife under hot water before slicing to make smooth cuts.
6. Place slices in a single layer on a parchment paper-lined pan and refrigerate until ready to use.
7. To Freeze: place slices in a single layer on a parchment paper-lined pan. Freeze until solid, about 2-3 hours. Wrap individual portions in parchment paper and vacuum seal. I like to do 2 slices per bag for 1 meal. Freeze for up to 3 months. When ready to use, cut open vacuum bag and thaw under refrigeration. Opening the bag before thawing will help the butter keep its shape.

Steak:

1. Heat a cast iron pan over medium-high heat. Pat steak dry with paper towels. Season steak all over with salt and pepper. Use less salt than you normally would because the butter is fairly salty.
2. Add lard to pan and swirl to coat pan. Add in steak and cook for 5-6 minutes per side or until internal temperature reaches 120°F for medium-rare. Cooking time will depend largely on the size, shape, and thickness of your steak. A digital thermometer is your best bet for perfectly cooked steak.
3. Remove steak to a plate to rest. Place a slice of butter on each steak to melt while the steak rests. Let steak rest for 10 minutes before slicing.
4. Add a squeeze of lime juice just before serving, if desired. Slice steak into ½" slices and serve. Enjoy!

Original recipe can be found at: https://peaktoplate.com/steak-with-chipotle-butter/

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