Hunter’s Steak and Eggs Recipe

Ingredients to Serve Two

  • ½ lb elk loin (or loin of any ungulate)
  • 4 eggs,
  • 1 bunch Asparagus
  • 10-12 individual
  • sage leaves
  • 4 tablespoons of butter
  • A couple Sprigs of thyme
  • 4-6 garlic cloves
  • Kosher salt
  • Black Pepper
  • Garlic powder
  • Chili powder

Prepare the Meat

Thaw and bring to room temperature to ensure even cooking, and preheat oven to 400 degrees. Make sure to pat meat dry for optimal sear, then season to taste. I’d recommend a generous coating of kosher salt, black pepper, garlic powder and for an extra kick, I sprinkle on a thin coat of chili powder (not spicy, just flavor). Remember it may look like a lot of seasoning but you are cooking this piece of meat whole and none of the meat in the middle is getting seasoned so the outside is all you get.

  1. On the stove top, get a cast iron skillet or similar heavy bottomed, oven safe pan very hot without oil.
  2. After the temperature of the skillet has been brought up to where the pan smokes, drizzle 1 tablespoon of olive oil in the pan and immediately place the meat in the center.
  3. Let sear for 2-3 minutes without flipping it or moving it around.
  4. After the 2-3 minutes are up, flip the meat and place 2 tablespoons of butter in the bottom of the pan. Place sprigs of thyme and garlic cloves on top of the meat.
  5. Tilt the pan and begin to baste the meat with the butter. This will accomplish 2 things, further brown the crust of the meat, as well as bring out the flavor of the thyme and garlic.
  6. After 3 minutes, remove from stove top and place the whole pan in the oven. Bake for 8 minutes or until the center reads 125 (prepare your asparagus while meat bakes).
  7. Then remove the meat from the pan, and place it on a cutting board to rest uncovered for 10 minutes. This will allow the meat to relax, re absorb its juices, and raise to a perfect rare/medium rare temp.

While the Meat is Baking

Take the asparagus and place it on a baking sheet, drizzle with olive oil, a light coating of kosher salt, and a sprinkle of thyme leaves and lemon zest.

While the Meat Rests

  1. Bake the asparagus until tender at 400 degrees (about 10-12 minutes).While the meat continues to rest, and the asparagus is baking, Cook your eggs however you like, I think a nice sunny side up egg goes well with this dish and is pleasing to look at when plated.Place 2 tablespoons of butter in the pan and when it’s hot, add eggs. Cook for about 2 minutes over medium heat until the white is cooked but the yolk is still runny.
  2. For an added touch, while the eggs are cooking, add several leaves of sage to the butter. When cooked, they take on a crispy, savory and downright delicious flavor that definitely add a burst of flavor to any bite.
  3. Remove egg and asparagus from heat, then carve the meat to the desired thickness and serve up!


For aesthetic plating (if you’re into that sort of thing), I would place the asparagus in the center, add layered slices of loin off to the side and eggs on the other side with the crispy sage leaves sprinkled on top. This is one of my favorite steak and eggs recipes for special occasions or for a nice brunch with friends. It’s delicious, full of nutrients, and looks amazing. Enjoy!