He is Mike Hastings aka Hoyt from Ohio. It is filleted and cut into 1lb steaks. There are a lot or marinades available, or one can use the old standby, Italian dressing. Marinate overnight or at least 4 hours, turning frequently. Sear quickly over high heat and then cook over medium-high heat for about 6 minutes per inch.
Outdoor grills work best but they can be broiled also.
My husband hunts elk and I haven't been able to really find any recipes for elk, a lot for deer but not elk. It's also lowest in calories and 2nd in protein at 30.2 grams. Elk is basically interchangeable with any deer recipe, there is not a lot of fundamental differences in the two species. One thing you must watch out for when cooking elk is not to let it overcook. Wild game, such as Deer, Elk, Bison, do not have the internal fat, or marbling as had by domestic beef.