Monster Hunter Wilds meat combos: seared pork shoulder steak with add-ins and finishing touches

Score the top of the pork shoulder to mark where the steaks will be sliced.

Season evenly with salt, pepper, dried parsley and chili flakes.

Roast on a rack over a tray at about 275F until 135 in the middle, as the first half of a reverse sear.

Cool, wrap tightly in plastic wrap several times with a twisting technique to give a round tight shape, and chill in the fridge to set.

Slice into steaks about one inch thick.

Cut the Gouda and provolone into thick wedges and cut up the mushrooms.

Take the leftover prime rib off the bone as a thick ribeye slab; trim the extra fat to melt as the cooking fat.

Over a wood fire with a grate, melt a couple of tallow chunks in a cast iron skillet.

Sear two pork steaks, season with salt and pepper, add mushrooms and finish with chili flakes; cover a couple of minutes, flip and cook through; season again, rest a couple of minutes.

Variation: sear and season the pork, add mud shrimp, finish with dried parsley; sear, flip, cover, season again.

Variation: sear and flip the pork first, then add Gouda, cover to melt, and drizzle honey to caramelize on the hot pan.

Variation: sear and season the pork, add mushrooms and provolone to melt, finish with dried parsley.

Variation: sear, season and flip the pork, crack in two eggs and finish with chili flakes; cut the yolk open to spread as a sauce.

Variation: sear the ribeye slab hard with mushrooms on either side, flip, top with provolone, cover to melt, season, add honey to sizzle, finish with dried parsley and chili flakes.

Variation: melt beef fat, sear a giant wedge of cabbage like meat, salt and flip; top with cheese, cover to melt; set the skillet directly on the coals and drizzle honey.