If you are "doing it wrong", I bet it is a much more simple fix than you may imagine. high heat, a good sear, and finish in the oven if necessary. Antelope/Elk are typically really lean, so I wouldn't go over medium with them.
A quick guide to feeling your way through temps:
Science of Meat: Finger Test for Doneness | Exploratorium
And let them rest! Don't just serve and cut into em, let them rest!
As for seasoning, with a nice game cut, decent salt, fresh cracked pepper, and when finishing in the pan, add a pat of butter, chopped garlic, and fresh thyme/rosemary and simple spoon baste the steak in the rendered juice and butter/herb mix. Feeling "fancy", deglaze with brandy or red wine, or even some nice bourbon, then do the butter baste.