Moose steaks, for those of you who don’t know, are some of the most prime cuts of meat on any animal. Anyone who has ever partaken in any moose dishes would agree!
We have been lucky enough to have been able to enjoy moose steaks from time to time, and I must say, it is some of the most tender, flavorful meat one can have.
Moose Steak Ingredients
- 4 small moose steaks or chops (1.5-2 pounds total). The total weight doesn’t really matter, just as long as the meat is fresh.
- 2 tablespoons of butter. We’ll use the butter to sear our moose steaks.
- 1/2 cup of marinade. I used a combination of soy sauce, lemon juice, olive oil and Worcestershire sauce, plus a pinch of crushed red peppers for good measure.
Moose Steak Recipe Instructions
1. Make your marinade
I add all the ingredients to a glass mixing bowl and stir everything together well with a wooden spoon. You can, alternatively, use a zippered bag or shallow tupperware if you prefer.
2. Marinate your steaks
If possible, try to fully submerge the moose steaks in the marinade. This is where if your bowl is not big enough, a zippered bag would come in handy.
Cover with plastic wrap and allow the meat to marinate in the fridge for at least 2 hours and up to 8 hours.
Note: do not leave it out on the countertop to marinate.
3. Pat steaks dry
Once you are ready to cook your steaks, dry them the best that you can. You don’t want any moisture or we won’t be able to get that perfect sear that we are going for in the next step.
4. Sear the meat
Heat your cast iron skillet to medium-high heat. I use a 12″ skillet for this amount of meat, but any size you have will work.
Once the skillet is hot, Melt a little butter in the bottom and carefully sear your steaks.
Note: I like to add a piece of butter to the top of the steaks before flipping them. This helps them to develop a nice thick crust on the second side. I don’t always do this, but when I do, it produces the best results.
3. Let it rest
After searing the steaks for 3-4 minutes on the first side and an additional 2-3 minutes on the second side, remove them from the heat to rest before slicing.
By giving the meat a chance to rest, the juices inside the meat will have time to evenly distribute back throughout, resulting in a juicier steak.
Top tip: Use an instant thermometer to check the internal temperature of your steaks. If needed, adjust the cook times to achieve your desired doneness.
Moose steak cooking tips
While I haven’t made a ton of moose steaks, I have cooked my fair share throughout the years with plenty of variations to this recipe. Here are a few of my best tips.
Don’t overcook
Unless you are someone who prefers their steaks well done, don’t think that just because this isn’t a beef ribeye or t-bone that there can’t be a little pink.
Just be sure to follow the USDA recommendations for cooking wild game.
How to develop the perfect sear
I know I mentioned that you need to dry the steaks before adding them to the skillet. But that is only part of creating the perfect sear.
You’ll also want to make sure the skillet is plenty hot (the meat should sizzle when you place it in) and don’t forget to grease the bottom with butter or oil.
I prefer butter in almost every instance to cook my steaks in. Please note that you should not add the butter until you are ready to add your steaks as it can burn easily.
Slice against the grain
Once the steak has had a chance to rest for at least 5 minutes, use a sharp knife (be careful) to cut the meat against the grain.
Frequently asked questions
Should you marinate moose steaks?
Really, marinating moose steaks is up to the individual cook. Generally, I’ll marinate the tougher steaks like bottom round, skirt, or flat iron steaks, but for these, I really just did it for the flavor.
Is moose steak tender or tough?
Just like a beef steak, moose steaks can be tender when cooked correctly. Of course, there are tough cuts and tender cuts, but unlike a venison steak, you’ll find a decent amount of fat in most cuts of moose.
Can I marinate moose chops like moose steaks?
Moose steaks and moose chops are pretty much the same thing, varying only slightly in the way they are cut. But oftentimes are used interchangeably.
Enjoy cooking your moose steak
I hope you love this recipe as much as I do! If you do make it and love it, leave a review below and then go tag @castironskilletcooking on Instagram.
Learning how to cook moose steaks and chops is made easy in this simple recipe.
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