2024 the best way to cook steak review
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(as of Nov 12, 2024 21:21:14 UTC - Details)
Practical techniques and mouthwatering recipes for the perfect steak
Steak feels like a luxury, but you can cook up a restaurant-quality steak in your own kitchen anytime. Find out how easy it can be with this simple, practical steak cookbook. Clear instructions and 65 flavorful recipes help you learn and apply fundamental techniques like searing, smoking, sous vide, and even deep-frying to achieve the perfect steak.
Brush up on seasoning and marinating, and find out how to cook to your preferred level of doneness. The simple, satisfying starter recipes in this steak cookbook teach you skills like outdoor grilling, stovetop cooking, and broiling. Then, impress your friends and family with a wide range of additional recipes, including sides and sauces to complement your steak creations.
This essential steak cookbook teaches you to:
Know your cuts―Check out at-a-glance steak cut profiles with defining characteristics and ideal cooking methods for various cuts of beef, from flat iron to flank.Prep and store―Find out how to store and prepare steak before cooking, and discover the best ways to preserve and reheat those delicious leftovers.Talk like a butcher―Learn how to shop for meat, understand different grades of beef, and decipher vocabulary like dry aging and grain-fed vs. grass-fed beef.
Dig in to a delicious steak at home with the foolproof recipes in this steak cookbook.
From the Publisher
Make restaurant-quality steak starting at any skill level as you:
Learn by doing
Get familiar with stovetop cooking, outdoor grilling, broiling, and other basic skills with the help of simple starter recipes like Garlic-Rosemary Filet Mignon and Deep-Fried Boneless Rib Eye.
Expand your repertoire
Practice your new skills with a wide range of recipes like Porterhouse Steak with Creamy Peppercorn-Mushroom Sauce, Chile-Lime Hanger Steak Tacos, Oven-Roasted Prime Rib with Horseradish Sauce, and more.
Add a side dish
Level up with sides and sauces to complement your steak, like White Country Gravy, Oven-Baked Steak Fries, and Brussels Sprout Salad with Bacon and Balsamic-Dijon Vinaigrette.
Publisher : Callisto (March 23, 2021)
Language : English
Paperback : 150 pages
ISBN-10 : 1648761135
ISBN-13 : 978-1648761133
Item Weight : 12.8 ounces
Dimensions : 7.5 x 0.36 x 9.25 inches
Reviewer: frankwmason
Rating: 5.0 out of 5 stars
Title: Great information here and not just about beef steak!
Review: This book is especially fun because it's not just about beef steak. Tons of great tips in here. See her book about smoking meat as well. Follow Amanda for awesome recipes and cooking tips. Plus, she's a truly wonderful person as well!
Reviewer: Curious Epicure
Rating: 5.0 out of 5 stars
Title: Solid reference book - great recipes
Review: This book offers a "bare-bones" approach to cooking steak, accompanied by a great selection of recipes. The basic information about steak along with the cooking techniques and recipes are as helpful for aspiring cooks as they are for experienced cooks who like to try new methods (Deep Fried Boneless Rib Eye, anyone?) as well as return to some tried-and-true basics (Steak Diane, yes please!).It's a bit of a down-sized cookbook in comparison to the glossy-paged, picture-filled books with hundreds of recipes that seem to pop up every other day. In fact, when I first got the book, I was a bit dismayed by the few photos and even fewer drawings it had. But then I realized how really unnecessary those are in a book about steak since, after all, most people basically know what it looks like, with or without grill marks.The most important thing in a cookbook, after all, is the quality of the recipes and these, so far, have been wonderful.Here's what you'll find in the book, starting at the beginning (and ending with the recipes I've tried out):~ Steak Know-How - understanding what steak is and where it comes from.~ Shop, Prep, and Store - what those butcher terms mean, what equipment to have, what to have on hand in the pantry, a doneness chart, how to store, and how to reheat steak.~ Next comes basic steak cooking techniques, each with a "Now You Try" recipe to try out each technique, from grilling to sous vide and ending with Steak Tartare. (If you confuse the Maillard reaction with caramelization, as I often do, you will learn the difference between the two in this chapter!)~ The recipe section, with pages clearly edged in yellow, follows with three sections - Premium Steaks, Butcher Steaks, Other Steaks (where tofu and ahi tuna steaks, among others, can be found), and finally finishing with Sides & Sauces.The recipes I've tried so far are wonderful: ~~ Black and Blue Grilled Steak Salad. Every bite of this is a delicious umami bomb and it quickly became a favorite at my house. I stove-top grill the steak and can only imagine that a charcoal-grilled one would be one step better. ~~ Steak Diane. It's a classic steak preparation and for good reason. I made it for Valentine's Day and it was amazing!! ~~ Marinated Flank Steak. This marinade was as good as any I've ever tried. Really delicious.I'm looking forward to trying out many more. The Grilled Lamb Chops with Spicy Sesame-Peanut Sauce is next! I'm enjoying this book quite a lot.
Reviewer: Matt Morgan
Rating: 5.0 out of 5 stars
Title: Solid Primer on How to Properly Prepare and Cook Steaks
Review: Steak is not something I cook too often, mainly because of my own cost-to-failure ratio in previous attempts. I was hopeful to get some good guidance on cooking steak from this book, and so far I have not been disappointed. It is not an all-encompassing book that hits every possible scenario but it is a good guide and recipe collection for people with some kitchen skills to get better at cooking a good steak.Thereâs more to cooking steak than just tossing a sirloin on a grill or frying it on a stove top. There are several different cuts of steak, different cooking methods and different levels of doneness. There are also a lot of different sides to go with a steak. This book gives decent coverage to all of those, and more.The book starts with a solid introduction to the various cuts of steak, describing where they come from, how they compare price-wise, and the best ways to prepare them. Much of this is common knowledge, but it is nice to have it collected together in one place and easily accessible. From there, there is coverage of the different grades of meats (Prime, Choice, Select), how to shop for and store steak, doneness charts and other useful information.There is a fairly wide range of recipes in this book, covering numerous cuts and cooking methods. Of course, there are a bunch or grill and stove top recipes. However, there are other cooking methods in this book too and I was particularly pleased to see that the sous vide method is represented (though thereâs only one recipe that serves as a good example for how to do it). What surprised me was finding a recipe for deep-fried steak as well, and thereâs even a tartare recipe (though thatâs not my cup of tea).While this book primarily covers steak, it does offer a good chapter on side dishes to go with steak as well as sauces.This is a good resource if you want to cook steak and get it right, whether youâre cooking it in the oven, on the grill, in a fat fryer, or in a water bath. It covers numerous cut of steak and includes a section for sides and sauces. This is a solid resource for those who love steak and want to get it right in their own kitchens.