warmer
Well-known member
My son gave me a pack of elk steaks last night. The butcher labeled them "NY Strip". I cooked them on a charcoal grill and they turned out very tough. I used very few coals, kept them up and away from the heat, only had them on long enough to put grill marks on them and there was still red juice coming out when we ate them. What did I do wrong? What should I do different next time?