Sautéed Yak Steaks with Fresh Herbs & Mushrooms



  • 2 Yak steaks, ribeye or striploin
  • salt and freshly ground black pepper to taste
  • 1/2 lb mixed fresh mushrooms, sliced
  • 3 tablespoons butter or olive oil


  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh oregano, or 1/2 teaspoon dried oregano leaves
  • 1 teaspoon minced fresh tarragon, or 1/2 teaspoon dried tarragon leaves
  • Few drops Tabasco sauce
  • Few drops Worcestershire sauce


Combine all ingredients for marinade and marinate steaks for 2 to 3 hours at room temperature. Remove steaks from marinade and pat dry with paper towels. In a large skillet, sauté mushrooms in 1 tablespoon of butter for 2 to 3 minutes. Remove from pan and keep warm. Add remaining 2 tablespoons butter to skillet and sauté Yak steaks until rare, 1 1/2 to 2 minutes per side. Season with salt and pepper. Serve steaks topped with mushrooms.


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