Prep the Elk Steaks: Start by taking the elk steaks out of the refrigerator and allowing them to come to room temperature. This helps ensure even cooking.

Create the Seasoning Rub: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper. This rub is like a symphony of flavors waiting to hit the stage!

Season the Steaks: Rub both sides of each elk steak with olive oil, ensuring they are well-coated. Sprinkle the seasoning rub generously on both sides of the steaks. Pat the seasonings gently onto the meat. Let the steaks rest for about 10 minutes to let those flavors mingle.

Preheat the Pellet Grill: Fire up your pellet grill and set it to a smoking temperature of around 225°F (107°C). This is where the magic happens!

Load Up the Wood Pellets: Choose your wood pellets based on your flavor preference. Fill the hopper of the pellet grill with about 3 cups of your chosen wood pellets. Let the grill preheat for about 10-15 minutes until you see a steady stream of smoke.

Place the Steaks on the Grill: Carefully place the seasoned elk steaks on the grill grates. Close the lid and let the magic of smokiness envelop those steaks.

Crank Up the Heat: After the steaks have been smoking for about 2.5 hours, it's time for the reverse sear twist. Crank up the heat on the pellet grill to a scorching 500°F (260°C).

Sear the Steaks: Using tongs, quickly sear each side of the elk steaks for about 1-2 minutes per side. This sizzling sear creates that drool-worthy crust we're all after.

Check Internal Temperature: Use a meat thermometer to check the internal temperature of the elk steaks. For a perfect medium-rare, you're aiming for around 130°F (54°C). Adjust the searing time based on your preferred level of doneness.

Let the Steaks Rest: Once the steaks have reached your desired internal temperature, remove them from the grill and tent them loosely with aluminum foil. Let them rest for about 10-15 minutes. This resting period is crucial for those juices to redistribute, resulting in ultimate tenderness.

Carve and Serve: After the resting period, it's showtime! Grab your sharpest knife and carve those steaks into mouthwatering slices. Plate 'em up with your chosen sides – garlic mashed potatoes, a fresh salad, or whatever tickles your fancy.