[JLA]

Elk is very similar to beef only super duper lean. I would dust them with my favorite steak rub and just let them sit on the counter for about 2 hours covered before firing them up on the grill. Point is let them sit long enough so they are room temp and the blood is running out of them.

I like my steaks medium-medium rare, so depending on thickness I would crank the heat up to about 600 degrees and sear them 3 minutes per side (1" thick) if thicker, they will need a bit longer.

Then grill you up some veggie skewers and bake some spudz and its a meal fit for a king.

Make sure you let them stand for about 5-10 minutes before devouring them. That standing time after searing allows the temps to even out thru the cut of meat. it actually enhances the falvor a bunch too.