Coat your steaks with Olive Oil, sprinkle with even amounts of remaining dry ingrediants. If using Cayenne, adjust to your preference.
Let steaks sit for minimum one hour to absorb the flavors. (Or wrap and refrigerate overnight.)
Give each side of the steaks a quick sear over high heat and move to medium heat to cook. Bring steaks to medium rare. (see note) Just before removing steaks spread a spoon full of butter on them and let melt.
Allow steaks to rest and enjoy.
**note** Elk is a very lean meat. Cooking past med rare will cause the meat to begin drying out.
Butter or Garlic Butter