Not many things are better than a fine elk steak, well, maybe a cold beer after wandering the desert for 15 hours or maybe a nice cold lake to dive into when you’ve been lost under the blistering, scorching, horribly devastatingly hot sun. If I can’t have those, which I did not, well, I did have beer, however, the beer rations were depleted fairly early on due to the ridiculous heat that is produced in this vast bleak and so very dry desert. Where was I? Ah, elk steak, on a Hickory plank, of course. Saddle up because this recipe has some kick to it.

Total Time: 25 minutes
Servings: 4


Chef's Tip

For better digestion it is encouraged to enjoy this meal while sitting around a fire with a beer in hand.

Riding through the desert sure builds up a terrible thirst and a mighty hunger.


  1. Soak the planks in warm water for 15 minutes.
  2. Preheat grill or oven to 450°F.
  3. Season back straps with salt & pepper. Place on the plank and add to the grill for 10 minutes or until cooked to your liking
  4. Season asparagus with garlic powder and salt & pepper. Put on plank, grill for 10-15 minutes.
  5. When done, remove from the grill and serve immediately with beer.
  6. Enjoy!

Featured Product in this recipe:

5x11″ Hickory Grilling Planks
Bold flavor awaits

Evan here! Born and raised in Sandpoint, Idaho. Join me on my journey, spatula in hand, grilling planks in the other as I discover the tastier side of the grill. I once heard “May your belly never grumble, may your heart never ache, may your horse never stumble, may your cinch never break.” and your belly will definitely not grumble after this.