.57 lbs. of elk sirloin from here
salt and fresh cracked pepper
For the smashed potatoes:
3 tablespoons butter
1 1/2 tablespoons minced fresh rosemary
Chopped fresh chives
roast mushrooms and caramelized onions (optional)
Let steaks stand for 30 minutes at room temperature. Meanwhile, boil quartered potatoes until tender (cover potatoes in 1 inch of water and check after 5 minutes of boiling, less if smaller). Then add butter to a pan on medium heat, and smash potatoes. Season with rosemary and chives. Cook other side vegetables as you prefer.
Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over medium-high heat.
Add vegetable oil to the pan and swirl to coat, heat until shimmering, but not quite smoking. Place the elk steaks in pan; sear 2 minutes on all sides. Remove from heat.
Add butter and garlic and seasonings to the pan. Carefully grasp pan handle using an oven mitt or folded dry dish towel. Tilt pan toward you so butter pools, baste steaks with herbed butter continually.
Cover loosely with foil and let stand 10 minutes. Serve elk steak with smashed potatoes and side vegetables.
P.S. I liked putting the bison in the oven for 5 extra minutes at 400 deg F, so I might try that next time with the elk.