Cooking a Moose Steak is as easy as cooking a beef steak except for the initial preparation, which is still very easy.
Start by defrosting your Moose T-bone Steak in the refrigerator. My first recommendation Do Not defrost in the microwave as this can make your meat tough.
I am always careful to remove the silver skin and gristle from moose steaks, in order to fully enjoy these wonderful pieces of moose meat. Our experience has shown that if there is any gamey flavor to the meat, most if not all of it will be removed by eliminating the silver-skin. We eat quite a few steaks throughout the summer and really enjoy them.
Prepare and cook your steaks cut from from moose as though you were cooking beef. Be careful that you do not overcook the steaks... really this advice goes for all moose meat, or you run the risk of making the meat tough.
After your meat has completely thawed remove excess fat (if you like) for edges of steak. This will help to remove any gamey flavor from your meat.
This timing should get your steak very close to rare, if you prefer your meat to be med or well just add a little more time to each side. Timing is based on a 3/4 inch thick steak.
Serve with Baked Potato and Salad,
and Don’t expect leftovers.