The very very best elk T-bones I've had were done Chef Paul Prudehome's blackening method.
Cooked a ton of them for a bunch of people that day. Looked like my face and arms were sunburned. Then cast iron skilled is maintained @ just before turning red......
Use some Chef Paul's Cajun Meat Magic and unsalted butter.
Heat the skillet until the "cast iron seasoning - oil" turns to a grey ash. Your then ready to cook. Uses lots of propane.
Rub the stake with the seasoning. Don't be hesitant about getting enough on. (I don' think you could over do it.
Dip in melted butter.
Sling onto the skillet. It will immediately flash to flame. It'll smoke like a signal fire. The steak floats on the flaming butter. Cook about as along as you can mentally take the stress of thinking you're ruining a great stake. (never happen!)
Pour butter over the top and flip it over. More flames. Cook till you get anxious again.
It will be BLACK, but thats just the butter crust. Nice and spicie. Not hot. Trans forms a piece of elk/salmon/beef/pork into something out of this world.
Be careful with the cast iron skillet. If you drop it it will break.......really.