Timber 2 Table - Grilled Elk Chops with Jalapeño Ranch Sauce

This spicy jalapeño ranch sauce is the perfect accompaniment for any type of grilled or fried wild game, including these bone-in elk loin chops

Grilled Elk Chops with Jalapeño Ranch Sauce

30 Min

Prep Time

20 Min

Cook Time





While I normally remove the loin from large game like deer and elk and either package it as roasts or cut into individual steaks, I sometimes like to change things up a bit and make bone-in chops, particularly with elk and their larger backstrap muscle.

Spoon the jalapeño ranch sauce over the grilled elk chops.

If you hunt in a CWD zone, I strongly advise leaving the back section whole until you have a negative CWD test. I always advise against sawing through bone, particularly around the spine, until you know for certain that your animal is CWD free.

For these elk chops, we seasoned with a simple spice rub, then grilled them on our Traeger until they hit medium rare. We then mixed up one of my favorite wild game sauces — a creamy, spicy jalapeño ranch. Drizzle the sauce over the finished steaks just before serving.

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5-6 elk backstrap steaks

1 tablespoon salt

1 tablespoon black pepper

1 teaspoon garlic powder

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon cayenne powder (yes, powder)

½ teaspoon smoked paprika


1 ½ cups sour cream

½ cup Duke's Mayonnaise

¼ cup buttermilk or buttermilk powder

1 packet dry ranch dressing mix

½ cup pickled sliced jalapeños

¼ cup fresh cilantro

Juice of one lime

Cooking Instructions

Blend until smooth, then refrigerate until needed. Make the sauce first.

This tasty sauce takes only a few ingredients.

Blend until smooth, then refrigerate until needed.

Store the sauce in the refrigerator until needed.

Sauce before serving.