Revenant's Prowler Dinner
Pathfinder: "Simulacra are incapable of eating food. Revenant is a simulacrum. So Revenant—"
Mirage: "I know what I saw, Path! Okay, yes, it was from a distance, and the sun was in my eyes, and maaaybe I had a tiny bit of a concussion from Gibraltar's bom... bomba... rain of pain, but I know what I saw!"
Pathfinder: "You believe Revenant was feasting on prowlers in the middle of the arena?"
Mirage: "There were bones everywhere! And he'd torn them apart with his bare hands!"
Pathfinder: "As a simulacrum, he has the strength to—"
Mirage: "To feast on the flesh of his wildlife victims! His face was all covered in gore!"
Pathfinder: "There are lots of things that can get you dirty in the arena. I need to power wash my grooves on a regular basis."
Mirage: "Well, when he gets a taste for the most dangerous game, don't come crying to me, tin can! Because he's probably going to eat me first."
Cook time is 20 minutes plus 45 minutes resting time (1 hour, 5 minutes total)
Difficulty is rated Bronze
2 pound tomahawk (bone-in ribeye) steak
2 tablespoons sunflower oil
1 tablespoon buffalo milk butter (alternatively normal butter)
Freshly ground black pepper
Remove the meat from the refrigerator 45 minutes before preparing this dish and allow it to come to room temperature. Rub on all sides with the oil.
Preheat the oven to 285°F on the convection setting.
Grease a large, over-safe grilling pan with the butter. Heat over high heat on the stove, add the rosemary, and brown the meat for 1½ to 2 minutes on each side. Brown the edges on all sides briefly as well, basting the steak with fat the entire time.
Once the meat is browned, loosely cover the pan with aluminum foil and cook the meat in the oven until done. User a thermometer to keep track of the core temperature. For medium (pink inside), the temperature should be about 140°F to 150°F; for well-done, it should be about 155°F or above. (But no one wants that!) Continue basting the meat with the aromatic fat during this time as well.
Once the meat reaches the desired core temperature, remove it from the oven and allow it to rest for 5 to 10 minutes. Place on a cutting board and cut across the grain into 1-inch-wide slices, season to taste with salt and pepper, and serve immediately without any fancy garnish or fuss.
Breakdown of the temperatures to shoot for by preference (check the center of the meat, not the outside!):
Blue: 110 to 115°F (43-46°C)
Rare: 115 to 120°F (46-49°C)
Medium-Rare: 120 to 125°F (49-52°C)
Medium: 130 to 135°F (54-57°C)
Medium-Well: 140 to 145°F (60-63°C)
Well-Done: 150 to 155°F (66-68°C)
You can also work with other cuts of roasting beef if you like. Depending on the cut, you may want to tie it up with twine to keep it in as uniform a shape as possible during the baking stage (uniform shapes being a cylinder). The twine can go in the oven, and you'll want to remove it after resting. It is not required.
The goal of browning is not to cook the meat, it's to get a nice crust and color on the outside of the meat. I recommend using a cast iron skillet or pan for this purpose, which can still go into the oven and be superheated to get that lovely brown color quickly. I recommend doing the majority of this process using only the oil (any oil with a high smoke temperature is a good idea or very carefully with an olive oil), then letting the pan cool a bit before adding the butter and spices. Butter will brown and then burn, so you do not want to go past the browning stage! Browning with only the oil and a cast iron skillet will help you avoid this possibility.
In addition to the rosemary, I recommend adding 2-3 sprigs of thyme and crushed cloves of garlic to your preference. These ingredients are essentially flavoring the butter that the meat is basting in, and since most of those (spare the garlic) are glorified tasty sticks and leaves, you probably won't want to be eating them once the cooking is done. If you truly want to prove me wrong, go ahead. I'll be confused but impressed.
Reasons to use Buffalo Butter is that it is harder to digest and therefore repels weaklings and children. Reasons to use Cow Butter is that the fat is closer to human fat. Both are inevitably Revenant approved for these reasons.
Source for this unhinged information: [Link]
Before putting the meat in the oven, if you have the capability to handle the meat, use any coarse salt you like (kosher or sea salt) and coarse ground black or multi-colored peppercorns (I recommend the multi-colored option if available) rather than the salt and pepper at the end, coat the outside of the meat in a salt and pepper crusting after browning it. You can also add some garlic powder if preferred. Eventually, you can formulate your own crusting with experimentation!
Finally, Revenant may state the meat is fine as is and that's wholly understandable, but for those of you with a preference for sauces who want something hardcore enough to still please the dark prince, try the following: Using sour cream as a base, add horseradish, Worcestershire sauce, onion powder, pepper, and your favorite spice blend (I use Nature's Seasoning) with a splash of lemon juice to create a creamy horseradish condiment to serve with roast beef. It will pretty hot depending on how much and how strong of horseradish you add, but I like to believe anyone willing to take down the brain-floss of hot horseradish will still get approval.
