Cooking a Moose Steak is as easy as cooking a beef steak except for the initial preparation, which is still very easy.
Start by defrosting your Moose T-bone Steak in the refrigerator. My first recommendation Do Not defrost in the microwave as this can make your meat tough.
I am always careful to remove the silver skin and gristle from moose steaks, in order to fully enjoy these wonderful pieces of moose meat. Our experience has shown that if there is any gamey flavor to the meat, most if not all of it will be removed by eliminating the silver-skin. We eat quite a few steaks throughout the summer and really enjoy them.
Prepare and cook your steaks cut from from moose as though you were cooking beef. Be careful that you do not overcook the steaks… really this advice goes for all moose meat, or you run the risk of making the meat tough.
Steak Serving Suggestion
|Moose T-Bone Steak||Moose T-Bone Steak|
After your meat has completely thawed remove excess fat (if you like) for edges of steak. This will help to remove any gamey flavor from your meat.
Moose T-bone Steak :
- 1 T-bone steak per person (these steak are usually large, therefore you might want to split one between two people)
- Salt and Pepper Rub
- Preheat Barbeque to medium high heat
- Grease grill with trimmed fat and discard
- Place Moose T-bone Steak on grill and cook for approximately 4 minutes or until juices start to form on surface
- Just before turning, sprinkle steak with salt and pepper rub.
- Do Not Over Cook, overcooked wild game meat will be very tough
- Turn Steak over and cook for 4 minutes more. (If you are unsure as to the doneness of steak, it is advisable to use a meat thermometer)
- Sprinkle side two with salt and pepper rub
This timing should get your steak very close to rare, if you prefer your meat to be med or well just add a little more time to each side. Timing is based on a 3/4 inch thick steak.
Serve with Baked Potato and Salad,
and Don’t expect leftovers.