If you got your steaks from a hunter who wanted to shoot an old, tough, trophy buck for the sake of pointy branchy things to hang on the wall, you may well have some pretty tough steak there. It is reminiscent of mild, almost sweetish beef, with only very faintly gamy overtones. You could also bard or lard the meat, draping fatty bacon or pork on it or inserting slivers of pork fat with a larding needle.
Elk is a meat that can range from assertively gamy to pleasantly full-bodied.
A lot of the taste of the meat depends on the region the animal was harvested in, and the kind of diet it has been getting. Elk can be substituted more or less equally for deer in most standard venison recipes, unlike antelope, which is subtler and more delicate, and caribou, which is sweeter. All antlered game meat, even the ranched product, tends to be leaner than that of domesticated animals which have been long bred for fat and marbling. Overcooking can toughen the meat. Fast searing over high heat can also work for smaller cuts, such as tenderloin medallions or rib chops.