Well Fed Buff: Tender Wolf Steak
Every Thursday,
Well Fed Buff will be serving up the tastiest dishes to boost your HP and stats, just in time for your weekend gaming.
Almost every cook in Azeroth knows the recipe for Tender Wolf Steaks by heart. After all, many of us made the final push to 300 cooking skill by making them over and over and over and over again. But really, while there's nothing wrong with a good spice rub, sometimes you want to try something else. My version of Tender Wolf Steak uses some of the rarest ingredients in all of Azeroth and beyond to produce a mouth-watering marinade that's sure to please.
By the way, for cooks outside of Azeroth making this, be sure to check the translation key at the end of the recipe to find the real world equivalents to our ingredients!
Tender Wolf Steak
The Mats:
1.5 to 3 pounds of Tender Wolf Meat
21 oz. bottle of Rulkster's Secret Sauce
About 1/2 of a 750 ml. bottle of Brightsong Wine
The Combine:
In a large bowl or other container (I use a giant plastic bag, held in a bowl so it doesn't accidentally spill), combine the sauce and the wine (For lazy measuring, I just fill the empty sauce bottle with wine to measure it before throwing it into the container). Put the meat in the container, cover or seal tightly, and let it marinate overnight in your refrigerator.
When you're ready, take the steaks out of the refrigerator and get your grill or basic campfire good and hot. Then put on your meat, cooking it to your desired doneness. I personally prefer to ladle some of the extra marinade onto both sides of my meat, and let each side go for 1 minute to sear it in, then grill each side an extra 3-5 minutes depending on the thickness of the meat. I tend to like my steaks pretty rare though, so your mileage may vary. Remember that the marinade's had raw meat soaking in it though, so any marinade you don't ladle or brush back on the meat at the beginning of the grilling should be discarded.
Once the meat is done to your likeness, take it off the grill and stick it on a plate or in a shallow dish, cover it loosely with foil, and let it sit for a couple of minutes before serving!
Optional Bosses:
A lot of times when I make these, I like to head on down to my local fungus vendor, buy some of his freshest stock, chop them up coarsely, sauté them in some of the remaining wine, and serve them over the steaks.
Translation Key:
Tender Wolf Meat = Beef flank steak, the thinner the better.
Rulkster's Secret Sauce = Teriyaki sauce. I always use Soy Vay's Very Yeri Teriyaki sauce, and I love the flavor it gives the meat.
Brightsong Wine = Cabernet Sauvingnon. My preferred brand is Fetzer's Five Rivers, but go for whatever works for you. I prefer to go for a wine I'd actually drink rather than a 2 dollar cooking wine, on this and all recipes. You'll definitely notice the flavor difference if you use a good wine.
