Gourmet Steak recipes are some of Hyrule’s most prized dishes, made from the highest-quality cuts of meat from the game of kingdom. These cuts are sought after for their tenderness and flavor, often reserved for special occasions and holiday feasts, and often served at Royal celebrations. While the preparation is often simple, a sear or gentle roasting to bring out the natural richness of the meat, enhanced with minimal seasoning, the result is a satisfying, elevated meal worthy of heroes and festivities alike.
“The highest quality raw gourmet meat, just kissed by an open flame. No additional seasonings have been added, which lets the natural flavor of the meat really shine.”
To bring this dish to life, I’ll admit, I went a little rogue from the in-game directions. We need some seasoning to bring out the flavor of this roast, but just a little. I recommend starting with a sirloin roast, but an eye of round or a top round will also work. The roast will be rubbed with olive oil, grated garlic, thyme, rosemary, and then seasoned with salt and pepper. As the name implies, the roast will be seared over high heat, but we will go a step further and finish it with a slow roast on an oven on low heat. To step it up just a little bit more, we’ll pair the roast with a simple horseradish sauce which adds a cool, tangy complement. Thin slicing across the grain after resting ensures tender, elegant medallions of meat. Simple, juicy, and flavorful, it’s a perfect main course to make your dinner table feel like a festive, Hyrulean celebration!
Ingredients
2–3 lb sirloin roast (or eye of round or top round roast)
3 tbsp olive oil
2–3 cloves garlic, grated
½ tsp dried thyme
½ tsp crushed dried rosemary
2 tbsp butter
Salt and black pepper
Optional: 2 1 to 1 ½ inch pieces of parsnip
2–3 lb sirloin roast (or eye of round or top round roast)
3 tbsp olive oil
2–3 cloves garlic, grated
½ tsp dried thyme
½ tsp crushed dried rosemary
2 tbsp butter
Salt and black pepper
Optional: 2 1 to 1 ½ inch pieces of parsnip
Horseradish Sauce
½ cup sour cream
2–3 tbsp prepared horseradish
1 tsp Dijon mustard
1 tsp white wine vinegar
¼ tsp salt
⅛ tsp black pepper
1 tsp sugar
½ cup sour cream
2–3 tbsp prepared horseradish
1 tsp Dijon mustard
1 tsp white wine vinegar
¼ tsp salt
⅛ tsp black pepper
1 tsp sugar
Pat the roast completely dry with paper towels. In a small bowl, stir together the olive oil, grated garlic, thyme, and rosemary until well combined. Rub this mixture evenly over the entire surface of the roast, then season the whole roast generously with salt and pepper. Allow the roast to sit at room temperature for about 15 to 20 minutes while you preheat both the pan and the oven.
If you wish to match the bone-in look of the Seared Gourmet Steak in-game picture, you can prepare the parsnip bones while the roast rests and the oven preheats. Cut two pieces of parsnip, roughly 1 to 1½-inch long each. Peel and shape each piece into an irregular octagon with a knife by cutting down the sides to give them a bone-like appearance. Toss lightly with olive oil and add them to the oven alongside the roast. At 250°F, they will soften and develop a gentle color in about 25–35 minutes. Remove them from the oven at this time. When it’s time to serve, thread a toothpick through the center of each parsnip piece and anchor it into opposite sides of the roast, recreating the “bone-in” design. You’ll need to remove these before slicing the roast, but it makes for a fun, playful table presentation.
Preheat the oven to 250°F. Heat a large oven-safe skillet or cast iron pan over medium-high heat until very hot. Place the roast into the dry pan, pressing gently to ensure good contact.
If you have a finicky pan and meat tends to stick. You can add another tablespoon or so of oil to the hot pan before placing the roast onto it, but in most cases, it should not be necessary.
Sear the roast on all sides until deeply browned, about 2 to 3 minutes per side. When you are searing the last side, during the final minute of searing, add the two tablespoons of butter to the pan and spoon it over the roast as it melts, along with any remaining herb rub for added richness.
Transfer the skillet directly to a preheated oven and roast until the internal temperature reaches 125–130°F for medium-rare. This should take about 40-50 minutes.
While the beef is roasting, we will make the horseradish sauce. In a small bowl, combine the sour cream, horseradish, Dijon mustard, vinegar, sugar, salt, and pepper. Place the bowl in the refrigerator to chill for at least 30 minutes while the roast cooks and rests to allow the flavors to meld.
When the roast is done, remove it from the oven, tent loosely with foil, and allow it to rest for about 20 minutes to retain its juices.
If you are using an eye of round or top round roast, I would recommend removing the roast from the oven at a temperature of 120–125°F.
Once rested, slice the roast thinly across the grain into slices that are about ⅛ to ¼ inch thick. Serve two slices per person along with a portion of the horseradish sauce and any desired sides. Enjoy!
Learn more about the Seared Gourmet Steak dish from The Legend of Zelda: Breath of the Wild and The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.