n my travels across our fair kingdom, on both court and personal business, I have visited every duchy and sampled the great variety of foods that exist within our realm. In this series, I will show you how to create some of Nirath’s best dishes found in homes, taverns, and feasts across the kingdom.
In this part, I will show you how to prepare and serve Trison Steak in Garliced Butter.
About This Dish:
Trison steak in garliced butter is a common dish almost anywhere trison can be found and is particularly popular in the plains. This particular recipe was taught to me by a travelling merchant named Arthur C. Mercator who claimed that the ease of obtaining both garlic and butter made this a very economical meal when feeding large groups.
You will require (measurements for ingredients are given in Imperial (UK) measurements (please note these are different from US customary measurements)):
1 ribeye or sirloin steak
2 cloves of garlic
1 tbsp. butter
Salt and Pepper to taste.
First, mix the salt and pepper and add it to a chopping board and rub the salt and pepper into the steak and leave to rest at room temperature.
While the steak is resting chop or press the garlic cloves finely
Then mix the garlic with the butter in a small mixing bowl
When ready spread approximately a third of the garlic butter mixture onto both sides of the steak
Allow the steak to rest like this while you heat up a pan. When the pan is very hot add another third of the garlic butter before adding the steak. Cook the steak for approximately one minute each side for a blue steak or about double that for a medium rare steak. Serve with the final third of garlic butter with the steak.
The most common alteration to this recipe is using beef or venison instead of trison meat. The recipe works equally well with either.
I serve my trison steak with garlicked butter on a bed of raw spinach with chipped potatoes however this recipe works well with several grains or any form of potato.