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Last Minute Bull
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<blockquote data-quote="jackem" data-source="post: 710600" data-attributes="member: 42026"><p>Just had our first sirloin tip steaks. My wife cooked them 2 minutes a side in a hot cast iron skillet with butter, salt, and pepper. Then she put the skillet in the oven and baked them another couple of minutes.</p><p></p><p>The steaks came out nice and rare, pink in the center, and delicious! We are looking forward to finding new ways to cook, eat, and enjoy a freezer full of elk this winter.</p><p></p><p>We quartered the elk in the field so the meat cooled very quickly and I believe it helped because this bull is as good eating as the cows I eaten in the past. </p><p></p><p>Thanks for the kind words,</p><p></p><p>Jack</p></blockquote><p></p>
[QUOTE="jackem, post: 710600, member: 42026"] Just had our first sirloin tip steaks. My wife cooked them 2 minutes a side in a hot cast iron skillet with butter, salt, and pepper. Then she put the skillet in the oven and baked them another couple of minutes. The steaks came out nice and rare, pink in the center, and delicious! We are looking forward to finding new ways to cook, eat, and enjoy a freezer full of elk this winter. We quartered the elk in the field so the meat cooled very quickly and I believe it helped because this bull is as good eating as the cows I eaten in the past. Thanks for the kind words, Jack [/QUOTE]
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