Rosemary moose steak

If you love beef, then you will also like elk meat. Juicy aromatic moose steak has its own "wild" flavor, goes well with red wine and sauces based on wild berries.

Ingredients

• 1 kilogram of striploin moose steak;
• 3-4 cloves of garlic;
• 1 sprig of fresh rosemary
• 30 milliliters of olive oil;
• salt and freshly ground pepper to taste.

Directions

1. On the eve of cooking, transfer the steaks to the plus compartment of the refrigerator. Do not remove the packaging. Remove the meat from the vacuum 40-60 minutes before cooking. Wipe dry with disposable towels. Leave to lie down at room temperature.
2. Rub elk with salt and freshly ground pepper before frying. Peel the garlic cloves, crush with a knife.
3. Preheat a thick-walled skillet (regular or grill), add oil, add garlic and rosemary, heat for 1-1.5 minutes. Remove spices from the pan.
4. Now fry the steaks for 2 minutes on each side. In this case, the fire should be maximum. If there is a thermometer to determine the internal temperature, then 55 ° C corresponds to an average degree of roast, 62 ° C full. You can increase the cooking time to 3-4 minutes on each side, and turn the meat at least 2 times.
5. Transfer the meat to a plank, cover with foil, and leave for 10 minutes. Then cut into portions and serve with garnish and vegetables, favorite sauces. Use fresh herbs as decoration