Smoky Bourbon Elk Steaks on a Salt Block | DishGen Recipe

Ingredients

• 1 (8 to 10-inch) square salt block, at least 1½ inches thick
• 4 teaspoons finely chopped fresh rosemary leaves
• 2 teaspoons dried thyme
• Pinch ground clove
• ½ teaspoon ground cinnamon
• 1 teaspoon coarsely ground black pepper
• ½ teaspoon crushed red pepper flakes
• 2 or 3 dried porcini mushroom slices, coarsely chopped
• 8 elk tenderloin steaks, about ½ inch thick
• 1 cup bourbon whiskey
• ¼ teaspoon smoked salt
• 1 tablespoon brown sugar