Moose Steak

[ElementZ]

Stepdad got his moose a couple of weeks ago and asked if I liked moose meat...surprisingly, I haven't tried it before. I had deer meat but didn't care for it. A good quality steak on the grill is probably my favourite food in the world. I can make a pretty good steak but I still have room for improvement.

I assume I would treat a moose steak as I would for any other type of beef steak. It is a nice thick prime rib cut. Should I expect any different? What do you guys prefer? Here is what I usually do when I bbq.


Let steak sit out at room temp for about 30 minutes
Brush some extra virgin olive oil and then season the meat
Crank the gas grill up to about 600+
Slap the meat on the grill for about 90 seconds
Rotate the meat about 90 degrees for another 90 seconds
Flip the meat, do the same as steps 4&5.
Turn burners down slightly to continue cooking around 400-450
Slap some bbq sauce on.
Remove when I think they are done (still too inconsistent with this)
Cover steaks with tinfoil on the plate for about 5 minutes to let settle.
Plate up

[Hemps]

All I know is moose has a VERY STRONG flavor. I've only had it stewed before with a red wine sauce and you could still taste the game.

[Trann]

Even deer is too gamey for me.

Deer jerky, on the other hand, is faboo!

[Quads]

Never had moose.
Would be willing to try it.
LOVE Buffalo.
Deer is OK, but not a huge fan of it.

For cooking, read up on Ruth's Chris on the Cheap (http://perfectmancave.com/forum/showthread.php?t=10625)

[drewfus]

Never put BBQ sauce on a steak, but besides that you're recipe looks fine.

But, if you don't like deer, you're going to hate moose. Personally I love it, but my wife hates it, to mask it I treated it like potroast one time with a ton of broth, water, onions, celery, carrots, potatoes, garlic gloves and some worchestire and she loved it.

[Quads]

And paying close attention to item #10:
To quote the great Anthony Bourdain: "when you take a piece of meat off the grill, LEAVE IT THE FUCK ALONE for 5 to 8 minutes."

And I gotta agree that BBQ nor A1 sauce should no nowhere near a steak.

[ElementZ]

Hmmm...no BBQ sauce on a steak is going to be a tough habit to break. My steaks have always tasted better with sauce then without.

[j p frog]

then you are not doing it right sir.

[Quads]

Hmmm...no BBQ sauce on a steak is going to be a tough habit to break. My steaks have always tasted better with sauce then without.

With all due respect, you're not seasoning them properly, (over or under, typically people over season) and or your buying terrible quality meats.

1"+ NY strip, sea salt, cracked pepper, olive oil, HOT grill, 3 to 4 minutes per side, rest for 5 to 8 minutes, then cut and eat. It's hard to screw that up. And with a good piece of meat, it can't be beat.

[zz-kai-]

Dude, if you likey the bbq sauce on your streak, keep rocking it. There is no wrong way to grill a steak, if the end result is satisfying to you. I however do not use the bbq sauce...

[CRAW]

Dude, if you likey the bbq sauce on your streak, keep rocking it. There is no wrong way to grill a steak, if the end result is satisfying to you. I however do not use the bbq sauce...

x2 - some people just love sauce. :shrug:

[bobr99]

I have never had Moose before either but I have had Buffalo. If Moose is anything like Buffalo you must not over cook it! Keep it rare!

Other than that tell us how it is. If you don't like them you can always send out some steaks for the rest of us to try.

Bob

[ElementZ]

Once this rain storm ever ends, I plan on lighting the grill....Almost 200mm of rain here over the last couple of days.

[Buchananite]

I also have never had moose, but would definitely line up to try it.

I'm a fan of all kinds of game--I love deer and goose and rabbit, and once had bear as well. The best meat, though, IMO is buffalo. Fucking stuff rocks.

When I was growing up, I never had steak without A1 or Worcestershire sauce. Now, I rarely use anything strong than a bit of olive oil and some steak seasoning before grilling, and the meat after grilling never gets anything but a few drops of Tabasco.

And few people love sauce as much as I... just not on their steak.

[ElementZ]

Not a big fan of A1 but am really enjoying Jack Daniels or some homemade sauce.

[zz-kai-]

Get me some tenderloins, fresh cracked pepper, garlic salt and some spray on EVOO - that shit is gold!

Element Z, what is this "mm" stuff you speak of, Engrish pahhlease! LOL

[Wedge Rock]

I like my milk steak boiled over-hard with a side of the finest jelly beans, raw.

http://www.youtube.com/watch?v=XjJNFlXmsRQ

[huge1s]

I have never had moose either, although I saw one this last weekend hunting. With wild game....it all depends. I cannot stand Colorado deer because they eat too much juniper. Even the jerkey tastes gross to me. Kansas deer however...is a different story. They eat corn and such...and taste really good.

I have never had Elk that hasn't tasted good (colorado & canada mostly). It is not "gamey" at all.

Buffalo is really good, but I heard it can be bad depending on what time of year you shoot the animal. Most of my buffalo comes from the grocery store.

I have only tried bear once....made "bear ball subs" and it was not very good at all...even slathered in tomatoe sauce.

[ElementZ]

Well gonna grill this bastard up tonight and putting all kinds of sauce on it. :)

[Quads]

Looking forward to a review on it.

[ElementZ]

Fired up two prime rib cuts on the grill and they turned out pretty good. I cooked them my usual way and didn't try anything different...except the tasty beer to wash it down. I thought they tasted like a regular steak myself. The only difference was the fat had a real "gamey" taste to it. I didn't really care for that but I could see how some people would enjoy it. It was tender but I didn't find it was as juicy as a regular steak....although I cooked it through a little more than what I normally do. I like my meat medium-rare to medium....this was medium-well to me.

That is my biggest problem on cooking steak...being able to tell where the inside is finished without cutting into it.

[zz-kai-]

Some people can tell the 'done-ness' of their steak by pushing on it with their fingers (IE, push on it with your finger, if it feels like your cheak, it's medium-rare. Nose, it's medium. Forehead, it's well done....or some shit like that).

For me, I usually know the timing of the steak based on thickness, temp of grill and char-lines on the steak. If it's floppy, it's probably more rare than not.

Worst case, get it to where you think you want it, cut the thick part with a knife to check. If it's where you want it, pull it off. If it's not, keep it on.

There is no shame in pulling the knife out if you need it. There's a lot of macho-men around here who'd tell you differently. Ultimately you want a good steak, and if that means cutting it to see (or stabbing it with a thermometor), sobeit!

[ACE'S FULL]

With all due respect, you're not seasoning them properly, (over or under, typically people over season) and or your buying terrible quality meats.

1"+ NY strip, sea salt, cracked pepper, olive oil, HOT grill, 3 to 4 minutes per side, rest for 5 to 8 minutes, then cut and eat. It's hard to screw that up. And with a good piece of meat, it can't be beat.

Have to agree with Quads here... This is the only way to coook steak. Only thing I add is a tab of seasoned butter on topafter the grill... Fuckin Awesome@!!@@@@

Some people can tell the 'done-ness' of their steak by pushing on it with their fingers (IE, push on it with your finger, if it feels like your cheak, it's medium-rare. Nose, it's medium. Forehead, it's well done....or some shit like that).

For me, I usually know the timing of the steak based on thickness, temp of grill and char-lines on the steak. If it's floppy, it's probably more rare than not.

Worst case, get it to where you think you want it, cut the thick part with a knife to check. If it's where you want it, pull it off. If it's not, keep it on.

There is no shame in pulling the knife out if you need it. There's a lot of macho-men around here who'd tell you differently. Ultimately you want a good steak, and if that means cutting it to see (or stabbing it with a thermometor), sobeit!


This is how its done in the restaurants. Good advise here zz

[Hemps]

I've used this as a method and find it rather reliable.

Science of Meat: Finger Test for Doneness (http://www.exploratorium.edu/cooking/meat/activity-fingertest.html)

[drewfus]

ThermoWorks - The New Splash-Proof Super-Fast Thermapen (http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html)

Get a thermapen, cook by temperature for a while, noting how the meat feels/looks at the temperatures you're looking for, then replace the thermapen with memory.

[km630]

I've used this as a method and find it rather reliable.

Science of Meat: Finger Test for Doneness (http://www.exploratorium.edu/cooking/meat/activity-fingertest.html)


x2. I was skeptical at first, but have found that it works pretty well.

YMMV.

[ElementZ]

I guess I just need more experience in testing doneness by feel. Mrs ElementZ and I prefer our steaks finished the same...My trouble is when I am grilling for others that like it differently. I tried a couple of different meat thermometers but they were all crap imo.

Next up....Pork back ribs this weekend....will be my first time.

[Buchananite]

I like my meat just shy of medium-rare, and the wife medium-well to well, so I usually have to cut whatever steak I do have into two pieces.

I am going to try the finger test, though. I usually rely on time, but occasionally I get a different thickness, which can really throw things off.