Prepare charcoal grill for direct cooking over lump charcoal.
Season each Elk Steak (2) with Kosher Salt (1 tablespoon) and Ground Black Pepper (1 tablespoon) on both sides.
Place cast iron skillet on grill grate directly over hot coals. Add Unsalted Butter (1 tablespoon) to iron skillet and allow to melt. Place one of the elk steaks in the iron skillet and sear for 2 minutes.
Add Garlic (3 clove) and Fresh Rosemary (1 sprig) to the skillet along with Unsalted Butter (1 tablespoon). Flip the steak and cook for 2 minutes, baste the top with the butter mixture as it cooks.
Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached.
Wipe the skillet out with paper towel and repeat the above process for the remaining steak, Garlic (3 clove), Fresh Rosemary (1 sprig) and Unsalted Butter (2 tablespoon).
Rest each steak for 5-7 minutes before serving.