Steak: From T-Bone Steak to Thai Beef Salad

by Paul Gayler

A comprehensive guide to cooking one of America's favorite foods showcases dozens of versatile, innovative steak recipes, presenting an array of classic roasts, slow-cooked dishes, pan-fried selections, barbecues, salads, and side dishes, along with tips on nutrition, shopping suggestions, storage hints, cooking methods, wine accompaniments, and diverse rubs, marinades, sauces, and butters. Original.

Paperback

First published May 9, 2006

Reviews

[Donna · Rating 2 out of 5]

The flank steak was pretty good, I guess.

[Barmak · Rating 5 out of 5]

juicy and chewy. this one is an all-time life saver. in love, in peace and in war: when you need to go for it to the end. when you are desperate to taste the eternal flavour of a
porterhouse or when you need to chew on a succulent sirloin. the author has at least two gifts: he knows all about steak and he knows how to transmit his virtuosity when it comes to cooking a steak. be a bit patient and this book will change your life for ever.

[Maggie · Rating 2 out of 5]

I was hoping for more of an overview of steak cuts, etc. This was mainly how to prepare fancy recipes. Not interested. There was even recipes for serving raw beef! Are you crazy?

The best part is in the back where there are flavored butter and steak sauce recipes.

[Steven James]

Loved this book. Concerns a world-wide quest to find a steak that tastes beefy and has good mouth feel. I agreed with his biases against "commodity beef" and high-fat varieties like Kobe or Wagyu. I read this when I had a steady source for local grass fed and finished, mountain pastured beef, and was a disciple of his priorities in meat. My source dried up, possibly only temporarily, but my appetite remains.