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Steak
100 recipes for the American favorite.
This cookbook celebrates the versatility of steak, both as a family barbecue staple and as a gourmet meal. The innovative recipes cover classic roasts, slow-cooked dishes, pan-fried selections, barbecuing, salads, and side dishes. A detailed introduction discusses the health benefits of steak (and there are many), the different steak cuts by name (also shown in photos and diagrams), the best buys for good quality, storage hints, cooking methods, wine suggestions, and a selection of rubs, marinades, butters, and sauces.
Some of the great recipes
Caramelized Beef Salad with Green Mango Dressing Beef and Oyster Bruschetta Retro-style "Steak Diane" Stuffed Cajun Charred Rib with Garlic Butter Rosemary Grilled Kebabs This comprehensive cookbook celebrates one of America's favorite foods, proving with style that there are definitely more ways than one to cook a steak.
This cookbook celebrates the versatility of steak, both as a family barbecue staple and as a gourmet meal. The innovative recipes cover classic roasts, slow-cooked dishes, pan-fried selections, barbecuing, salads, and side dishes. A detailed introduction discusses the health benefits of steak (and there are many), the different steak cuts by name (also shown in photos and diagrams), the best buys for good quality, storage hints, cooking methods, wine suggestions, and a selection of rubs, marinades, butters, and sauces.
Some of the great recipes
Caramelized Beef Salad with Green Mango Dressing Beef and Oyster Bruschetta Retro-style "Steak Diane" Stuffed Cajun Charred Rib with Garlic Butter Rosemary Grilled Kebabs This comprehensive cookbook celebrates one of America's favorite foods, proving with style that there are definitely more ways than one to cook a steak.
144 pages, Hardcover
First published May 9, 2006
4 people want to read
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Displaying 1 - 4 of 4 reviews
February 25, 2012
The flank steak was pretty good, I guess.
March 30, 2013
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.
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.
October 4, 2009
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.
The best part is in the back where there are flavored butter and steak sauce recipes.
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March 10, 2019Loved 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.
Displaying 1 - 4 of 4 reviews