COOK IT.
Cut the elk loin into 6 equal size pieces, about 1" thick.
Preheat your grill or smoker to 180°F.
With a sharp knife, remove any visible silver skin. Truss the steaks with butcher twine to keep the cap secured to the loin.
Season the trussed steaks with BBQ rub. Then, place on the upper rack of your preheated grill or smoker,
Smoke until the steaks reach an internal temperature of 110°F, about 1 hour.
Remove from the grill and set aside. Turn your grill up to 500°F.
Once preheated, open your sear plate for direct flame access and broil the steaks over the flame until they reach an internal temperature of 130-135°F for medium doneness.
Remove from the grill and allow the steaks to rest for 3-4 minutes before removing the twine, slicing, and serving.