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World of Warcraft Recipes Tender Shoveltusk steak from World of Warcraft

Hello, folks! I’m sure many of you share my love for meat. And although now it’s the season of fresh fruits and vegetables, I can’t help but please myself with a steak. Or two.

Today I want to show you my version of Tender Shoveltusk steak, taken from the World of Warcraft, The Official Cookbook.

Ingredients:

  • 2 steaks, a pound each. If you don’t rush, wrap the meat into a cotton cloth, place on a grid so that the air would have access to meat from all sides, and put everything into a fridge for 3-4 days. Change the cloth daily and let the meat be of a room temperature by the time of cooking;
  • 1 tbsp of olive oil;
  • 50 g of butter;
  • 1 tbsp of salt;
  • 1 tsp of northern spices;
  • 1 clove of garlic. Crushed;
  • 1-2 cloves of garlic. Whole;
  • 1 glass of red dry wine ~ 230 ml;

Northern spices:

  • 1 tbsp. of cardamom (without shells);
  • 1 tbsp. of juniper;
  • 1 tsp of smoked salt;
  • 1/2 tsp of black pepper;
  • 1/2 tsp of ground ginger;
  • 1/4 tsp of nutmeg. Just take on the tip of the knife.

Heat all the spices a little in a dry frying pan and mix them in a combiner. Store in a tightly closed jar in a dark place.

NB: You should have more of northern spices than you need. 1 tsp is enough. Save the rest for the future.

 

Cooking:

Prepare the meat for the cooking, but do not wash it, as the surface must be dry;

Mix salt, northern spices and chopped garlic. Rub the meat with this mixture from all sides;

Preheat the frying pan with olive oil and butter. I use a large cast-iron frying pan with a grill for that purposes;

Gently place the steaks in a pan and cook for 2.5 minutes. Turn over and cook for another 2.5 minutes;

At this point, I add a couple of crushed garlic cloves and, using a long teaspoon, pour the oil over the steaks. You can pour it all the way while the meat is being cooked. This is quite a pleasant and meditative activity.

My steaks were thick enough, so I took the tongs and cooked for another minute from all sides. All this time we cook on high fire;

Now gently pour the wine — it should start hissing and expressing its displeasure. Cook for 2-3 minutes to get medium-rare. Then you can either remove the meat, put it a warm plate, cover it with foil and let it rest for 10 minutes, or cook 3-5 minutes more till your favorite degree of readiness, turning one or two times;

Reduce the heat to medium and boil the liquid to the state of the sauce. Cook for 6-10 minutes, stirring occasionally. I usually add a small piece of butter to this sauce;

This steak goes well with grilled vegetable or sauteed carrots, about which I have already written.

Technical issues and replacements:

  • No recommendations for meat, as everyone benefits from their preferences. Any piece of beef, from which you can prepare a steak, would do.
  • I have a large cast-iron frying pan. It can hold up to two pieces of meat freely. It is important to cook on a high fire. If the temperature drops, the meat will no longer be roasted, but stewed;
  • I have already written about smoked salt in the recipe of Forest Strider Drumstick. Please, read it or just replace the smoked salt with sea salt.

Conclusion

What can I say? — A large and juicy rare steak! I didn’t even do any garnish, only added my favorite green peas. Only meat and a cup of cold beer as I love.