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    Peak to Plate » All Wild Game » Elk

    Elk Steak with Chipotle Compound Butter

    Published: Apr 21, 2022 · Modified: Oct 7, 2022 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    Do you ever get tired of preparing your steak the same way every time? Me too! This recipe is a simple and delicious way to add a little spice to your steak night. The chipotle butter only has 2 simple ingredients and is super simple to make! Bonus: the recipe makes plenty of butter to freeze for later!

    sliced elk steak with chipotle butter on top.
    Jump to:
    • Why this recipe works:
    • Ingredient Notes:
    • Equipment Notes:
    • How to make chipotle compound butter:
    • Freezing compound butter:
    • How to cook elk steak in a cast iron pan:
    • Recipe FAQ's:
    • Other steak recipes to try:
    • Recipe:
    • Elk Steak with Chipotle Compound Butter

    Why this recipe works:

    Steak and butter go hand in hand - especially wild game steaks. Since elk is such a lean meat, it really benefits from the addition of a little fat like butter. But why not add a little something extra? Chipotle peppers are like little flavor bombs and are so versatile! Once you place a slice of the finished chipotle butter on your steak, the butter and all the chipotle flavor melts into the steak. A squeeze of lime just before serving brightens up the dish for a fun twist on steak night!

    elk steak with chipotle butter ingredients with labels.

    Ingredient Notes:

    • Steak: This recipe works with just about any steak you can think of. I used elk sirloin steak but you can use any steak cut of venison, moose, antelope, beef, etc. The key is to cook it to a perfect medium-rare and top it with some ultra-flavorful butter!
    • Lard: Lard can be substituted with your favorite cooking fat for steak. But a good quality (or homemade) lard is a great high smoke point fat to use for cooking wild game steaks. It adds great flavor to the steak and results in a nice crust on the outside of the steak.
    • Butter: You can use salted or unsalted butter, but you may want to taste the butter and add some salt if you use unsalted. Try to find a high quality butter. It makes a big difference in the flavor!
    • Chipotles: Canned chipotles in adobo sauce can usually be found near the salsas, green chiles, etc. in the grocery store. They add a ton of flavor to many dishes. I use them in a lot of my taco recipes like these elk heart tacos or venison barbacoa tacos.

    Equipment Notes:

    • Cast Iron Pan: Cooking wild game steak in a cast iron pan is a great way to cook a perfect steak when it's too cold to grill outside. Ok, who am I kidding, it's always grilling season! But, another reason to use a cast iron pan is the perfect crust you get on the outside of the steak!
    • Digital Thermometer: A good digital thermometer is essential for achieving a perfectly cooked steak. For medium-rare, aim for an internal temperature of 120°F. The temperature will rise a few degrees during the resting time.
    • Parchment Paper: Parchment paper is used to wrap up the compound butter into a log. You can also use plastic wrap. Alternatively, you can skip the rolling step and place dollops of butter on top of the steak instead!

    How to make chipotle compound butter:

    Chipotle compound butter is one of the easiest butters to make because you only need 2 ingredients: butter and chipotles in adobo sauce. Those little peppers are packed with flavor so you don't need more than that. Follow the instructions below to make this delicious butter!

    cutting chipotle peppers into strips.
    Cut chipotle peppers into thin slices.
    dicing chipotle peppers.
    Chop chipotle peppers until they almost form a paste.
    putting diced chipotle peppers into bowl of butter.
    Add chopped chipotle peppers and adobo sauce to softened salted butter.
    mixing chipotle butter in bowl.
    Fold butter over chipotle peppers and sauce.
    mixed chipotle butter in bowl with spoon.
    Mix until well-combined.
    spreading chipotle butter on parchment paper.
    Spread butter into a rectangle on parchment paper.
    pulling parchment paper over chipotle butter.
    Fold bottom edge of parchment paper over butter.
    tightening butter log with hands.
    Keep rolling until the butter forms a log. Gently squeeze to compress the butter.
    roll of compound butter in parchment paper on wood.
    Twist ends of parchment paper tightly.
    slicing chipotle compound butter.
    Refrigerate until solid, about 2 hours. Slice into desired serving sizes. Serve on top of steak, vegetables, etc. and freeze the rest!
    sliced chipotle butter on brown paper.

    Freezing compound butter:

    Compound butter recipes typically make quite a bit. So unless you are making this recipe for 10+ people, you're going to want to freeze some of it. Luckily, compound butter freezes super well and it's handy to have a few packages of this butter in your freezer for future use. Read below for a few simple steps to freeze your compound butter.

    slices of chipotle butter on pan.
    Place sliced butter on a parchment paper-lined sheet pan. Freeze until solid.
    2 slices of chipotle butter on paper.
    Place 2 servings (or more, if desired) on a folded piece of parchment paper.
    chipotle butter in vacuum bags.
    Cover the butter completely with parchment paper and place in vacuum bags.
    sealing vacuum bags of chipotle butter.
    Seal with vacuum sealer.
    vacuum bags with chipotle butter.
    Look at all those future delicious meals! Cut the bag open slightly to release the vacuum seal before thawing. Thaw under refrigeration when ready to use.

    How to cook elk steak in a cast iron pan:

    There are many ways to cook an elk steak. Grill, sous vide, reverse sear, smoke, etc. While none of those methods will steer you wrong, I find that a cast iron pan provides the most consistent results. The crust you get from cooking a steak in a cast iron pan with lard as the cooking fat is unbeatable. Read below for how to cook the perfect cast iron elk steak!

    elk steak cooking in pan.
    Pat steak dry with paper towels and season with salt and pepper. Add lard to a cast iron pan over medium-high heat and place steak in melted lard.
    elk steak cooking in cast iron pan with lard.
    Flip steak after 5-6 minutes. Cooking time will depend largely on size and thickness of the steak.
    searing sides of elk steak.
    Lightly sear the sides of the steak for a few seconds. Remove from pan when the internal temperature reaches 120°F.
    steak resting with butter.
    Let rest for 10 minutes with butter on top. The butter will melt as the steak rests. Add a squeeze of lime juice just before serving. Slice and enjoy!
    elk steak with chipotle butter.
    sliced medium rare elk steak with chipotle butter.

    Recipe FAQ's:

    What is compound butter?

    Compound butter is butter mixed with flavorful ingredients (usually spices and herbs) and pressed into a tight log. Compound butter originated in France (beurre composé) and can be made in many different varieties.

    What do you use compound butter for?

    Compound butter is most commonly used for steak but it can also be used to flavor vegetables, mashed potatoes, fish, etc. or used as a spread on bread.

    Can I freeze compound butter?

    Yes! And you will probably want to because recipes typically make more than you can use in a meal. See above for specific instructions on how to freeze it.

    Are elk steaks tender?

    Short answer: it depends. Tenderness of any meat will depend on a lot of different factors: cut of meat, age and habitat of the animal, hanging time, proper meat handling, cooking, etc. But, if prepared properly, elk steaks from many different cuts can be super tender!

    What does elk steak taste like?

    Elk is typically a mild-tasting wild game meat. That being said, it is very lean so the flavor is very "meaty." But, elk is some of the most delicious wild game meat out there if it is cared for and prepared properly!

    How should elk steak be cooked?

    Elk should be cooked medium-rare or rare. Because of the lack of fat, it can become dry and tough if cooked past medium. To achieve this, it should be cooked at a hot temperature for a short amount of time rather than a low temperature for a longer amount of time.

    Other steak recipes to try:

    • Elk Sirloin Steak with Blue Cheese Compound Butter
    • Venison Backstrap with Flathead Cherry Sauce
    • Sous Vide Venison Eye of Round
    • Grilled Fajita Salad with Pronghorn Antelope Loin

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    sliced elk steak with chipotle butter on top.

    Elk Steak with Chipotle Compound Butter

    Annie Weisz
    Steak and butter go hand in hand. But, what if you added a little extra flavor? The smokiness and spiciness of chipotles blended in with creamy butter makes an excellent topping for a perfectly cooked steak. Squeeze a bit of lime over the top to add a little zing!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Butter Refrigeration Time 2 hrs
    Total Time 20 mins
    Course Main Course
    Cuisine Mexican
    Servings 4
    Calories 394 kcal
    Prevent your screen from going dark

    Equipment

    • Cast Iron Pan
    • Digital Thermometer
    • Parchment Paper

    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:

    • 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.
    • Lay out a piece of parchment paper, about 12" long. Spread butter into a rough rectangle, about 8" long and 5" wide.
    • 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.
    • 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.
    • 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.
    • Place slices in a single layer on a parchment paper-lined pan and refrigerate until ready to use.
    • 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:

    • 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.
    • 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.
    • 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.
    • Add a squeeze of lime juice just before serving, if desired. Slice steak into ½" slices and serve. Enjoy!

    Notes:

    • 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 fry it up however you'd like!

    Nutrition

    Calories: 394kcalCarbohydrates: 3gProtein: 39gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 145mgSodium: 751mgPotassium: 557mgFiber: 1gSugar: 1gVitamin A: 768IUVitamin C: 5mgCalcium: 21mgIron: 5mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
    Jump to:
    • Why this recipe works:
    • Ingredient Notes:
    • Equipment Notes:
    • How to make chipotle compound butter:
    • Freezing compound butter:
    • How to cook elk steak in a cast iron pan:
    • Recipe FAQ's:
    • Other steak recipes to try:
    • Recipe:
    • Elk Steak with Chipotle Compound Butter

    More Recipes:

    • Sous Vide Elk Tenderloin with Rosemary Shallot Compound Butter
    • Roasted Elk Bone Marrow with Pickled Mustard Seeds
    • Mini Elk Steak Sandwiches with Horseradish Cream Sauce
    • Elk Backstrap with Red Wine Mushrooms

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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