This is a meal eaten all across Hyrule. The simplicity of the dish aids in its popularity across the kingdom. A rich meat, such as Tabantha Moose, Water Buffalo, or Woodland Boar is lightly seared and served over Hylian rice. This simple yet hearty meal can be found in almost any village across the kingdom or in the hands of any hungry traveler sitting fireside in the wilderness.
“This dish of rice and lightly seared meat is a mainstay all throughout Hyrule. Only the most carefully selected cuts of high-quality meats go into this dish.”
We will use steak for this preparation of the meal. I typically use ribeye or New York strip. To amplify the flavor of the meal, we will be adding a glaze. The glaze can be made two different ways, depending on how much time you want to spend on making it. Below you will find two different versions of the recipe, a Demi Glacé version and a Reduction Sauce version.
A traditional Demi Glacé takes a long time to create, so what we will be using for this recipe is a short cut version. This short cut version will still take approximately 90 minutes to create though. It does add a lot of fantastic flavor to the steak though. I have also included a Reduction Sauce version that is much faster, and only takes about 20 minutes to complete. This version is fairly comparable in flavor. Both sauce recipes are included below, so choose the approach that best suits your time and what you are going for. The Reduction Sauce recipe is at the bottom.
Ingredients
3 tbsp butter
½ cup onion, chopped
½ cup carrot, chopped
½ cup cremini mushrooms, chopped
¼ cup all purpose flour
5 cups beef stock
2 tsp herbs de Provence
2 bay leaves
2 tsp peppercorns
12 springs of fresh parsley
¼ cup red wine
½ cup carrot, chopped
½ cup cremini mushrooms, chopped
¼ cup all purpose flour
5 cups beef stock
2 tsp herbs de Provence
2 bay leaves
2 tsp peppercorns
12 springs of fresh parsley
¼ cup red wine
2 cups Japanese rice
2 ribeye steaks or New York strip steaks
2-3 green onions, chopped into 1 inch pieces
Vegetable Oil
Salt and Pepper
First, make the rice. I prefer a rice cooker, but on the stovetop works too. Follow the directions on the rice as appropriate.
Now we roll our sleeves up and make the Demi Glacé that will become the glaze for the steak. If you are making the reduction sauce instead, refer to the recipe at the very bottom for thet sauce. In a dutch oven, over medium heat, melt 2 tbsp of butter. Add the onion, carrot, and mushroom. Sauté until the onions are translucent, about 3-5 min. Sprinkle the flour over the vegetables and stir to incorporate. Stir frequently until the flour begins to brown (but not burn), about 3 min. Add 3 cups of the beef stock and whisk to incorporate the flour. Use a spatula to scrape any brown bits off the bottom of the Dutch oven, if needed, and whisk to incorporate. Add 1 bay leaf, 1 tbsp of herbes de Provence, 1 tsp of peppercorns, and 6 sprigs of parsley. Bring to a boil over medium high heat and then reduce to simmer. Simmer for 15-20 min, until about 1/3 of the liquid has reduced, stirring as needed to prevent the sauce from sticking to the bottom of the Dutch oven and burning. Remove the liquid from the heat and strain it through a mesh strainer, using a spoon to press the liquid through. Return the strained liquid to the pot, add the last 2 cups of beef stock, and whisk to mix. Add the remaining bay leaf, 1 tsp of herbs de Provence, 1 tsp of peppercorns, and 6 sprigs of parsley. Bring to a boil over medium high heat and then reduce to a simmer for 30-45 min, until 1/2 the liquid has reduced and it has thickened, stirring as needed to prevent the sauce from sticking to the bottom of the Dutch oven and burning. Strain the liquid one more time. Return the liquid to the pot over low heat and whisk in the red wine. Allow to simmer and thicken. Add salt to taste. Your Demi Glacé is done. Whew!
If the Demi Glacé didn’t thicken for some reason, worry not, just whisk in a slurry. Mix 1/2 cup of beef stock and 1/2 tbsp of corn starch until smooth and pour it into the sauce over low heat, whisk to incorporate, and let it simmer and thicken for about 5 min.
Next, prepare the steak. Slice the steak into one inch chunks, and then season the steak pieces generously with salt and black pepper.
Heat a pan over high heat. Once heated, add one to two tablespoons of vegetable oil and coat the pan. Add one half of the steak pieces to the pan and sear for one minute, until well browned. Flip the steak pieces over and sear for one more minute until browned. Use tongs to turn the steak pieces onto a non seared side for 30 seconds and then flip the steak pieces again to the opposite side for 30 seconds more. The steak pieces should be browned and cooked at this point. Remove the steak pieces from the pan and reserve on a plate. Add the remaining half of the steak pieces and repeat the process one more time, placing them on the plate when they are cooked through.
Fill rice bowls with the rice. Dip each piece of the steak in the Demi Glacé making sure it is fully coated (reheat the Demi Glacé, if necessary, if cold). Stack a small pile of steak pieces on top of the rice. Top with green onion.
20 Minute Reduction Sauce Version
Ingredients
3 tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 clove of garlic, smashed
3 tbsp all purpose flour
3 cups water
3 tbsp beef bone broth concentrate
1 tsp herbs de Provence
2 bay leaf
1 tsp peppercorns
6 springs of fresh parsley
½ cup red wine
In a pot over medium heat, add 3 cups of water. Bring the water to a simmer and then stir in the bone broth concentrate. Stir until the concentrate fully dissolved into the water, and then allow to simmer for 5 minutes.
While the broth simmers, we will make the reduction that will become the glaze for the steak. In a dutch oven, over medium heat, melt 2 tbsp of butter. Add the onion, and sauté until the onions are translucent, about 3-5 min. Add the minced garlic and sauté for about a minute. Sprinkle the flour over the onions and stir to incorporate. Stir frequently until the flour begins to brown (but not burn), about 3 min. Add 3 cups of the beef bone broth and whisk to incorporate the flour. Use a spatula to scrape any brown bits off the bottom of the Dutch oven, if needed, and whisk to incorporate. Allow the broth 3-5 minutes to simmer and thicken, stirring as needed. Add the red wine, bay leaf, herbs de Provence, peppercorns, and sprigs of parsley. Bring to a boil over medium high heat and then reduce to simmer. Simmer for approximately 10-20 minutes, until about 1/3 of the broth has reduced, stirring as needed. Remove the broth from the heat and strain it through a mesh strainer, using a spoon to press the liquid through. Return the strained liquid to the pot, and add salt to taste. The reduction sauce is done. If the sauce gets too thick, you can thin it back out by adding a little a water and stirring it through the sauce.
Learn more about the Gourmet Meat and Rice Bowl dish from Breath of the Wild at Zelda Dungeon.