2024 the best beef steak recipe review

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STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. Steak is an impassioned, funny, and enlightening look at the fate of this beloved food.

Publisher ‏ : ‎ Penguin Publishing Group (April 26, 2011)
Language ‏ : ‎ English
Paperback ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0143119389
ISBN-13 ‏ : ‎ 978-0143119388
Item Weight ‏ : ‎ 11.3 ounces
Dimensions ‏ : ‎ 8.43 x 5.51 x 0.61 inches
Reviewer: Tomas Mandarina
Rating: 5.0 out of 5 stars
Title: A deep dive into a delicious subject
Review: I wasn't sure what to expect when I started reading Steak. What I found was an excellent blend of travelogue, food writing, personal journal, and scientific discourse. The book is enjoyable from beginning to end. There is an honesty to the writing, suggesting a deep fascination and passion for the subject matter - steak. And that leads the author to discuss more than just opinions, more than just subjective descriptions of good food that may or may not be accessible to the average person. Schatzker travels all over the world to attempt to uncover why people love steak, what makes steak taste good, and what is wrong with mass produced commoditized beef. He writes about the food and flavor science in an ease that is reminiscent of Malcolm Gladwell or Atul Gawande. The complexity of the subject matter is explained in a story like fashion and that makes it highly digestible (pardon the pun) and fascinating. For a book that is educational, fun and even at times touching, I highly recommend this book.

Reviewer: Quig
Rating: 5.0 out of 5 stars
Title: Lots of fun, lots of information -- a great read!
Review: I enjoy "single subject" books like Rice, Sugar, Salt, The Founding Fish, Caviar and so forth. And I have been a perfect-steak-searcher for years. Some background: when I was a kid, my father, whose father was a butcher,would go in with a friend and buy a "side" of beef. He'd have it delivered to the local butcher where it would hang to become "dry aged." On Saturdays we'd go to the butcher shop and watch the butcher scrape off the mold and trim off the dried-out edges and deftly cut off two strip steaks 2 1/4 inches thick. The meat was crimson and "marbled" with intricate traceries of fat. Dad would cook the steak in an iron skillet (as the French do). Always rare. When done he'd put it on a warm plate and then pour red wine in the pan, add a pat of butter, swirl it around over high heat to make a sauce which he'd poured over the steak on the serving plate. That ritual turned me into a steak aficianado.Schatzker's book is a steak lover's feast. He explores the merits of grass or grain fed beef and much more while taking you on a carnivorous journey around the world, a journey that will introduce you to the most subtle and delightful differences between extraordinaty steak and ordinary meat.

Reviewer: trbizwiz
Rating: 4.0 out of 5 stars
Title: Informative and interesting to read
Review: I am fairly new to Managed intensive grazing. My intentions are to raise and finish cattle on grass, forbes, and growing plant material alone. I dont believe that doing it the conventional way is wrong or that it is any way bad. I just want to try something different and offer a different option to my clients.I was interested in reading this book to get some anecdotal evidence as to how beef may finish under different circumstances. While this book is very informative, it does lack some of the depth I was really hoping for. I believe the author did this to keep the reading light and more story like. It does make it easier to read and digest the material. This is definately not a text book, and so it should not be considered as such. It is filled with useful information. I beleive by reading between the lines a little it will help me to narrow down the main types of grazing I want to try, to finish my animals. I think by reading this book prior to finishing any. I will be able to have good finishing skills in 2 or 3 seasons. It may have taken up to 10 other wise. Just the reduction in experamentation by eliminating a few practices makes this book worth the read.I will probably loan this book to friends, and reread it in time. If you love steak, or cooking this book is 2 thumbs up.

Reviewer: David A. Thomas
Rating: 5.0 out of 5 stars
Title: The Thinking Man's Guide To Steak
Review: Steak is a wonderful read. Its premise is simple: find the best steak in the world and understand what makes it so. Part travelogue, part biochemistry primer, part "Food Nation Lite", Steak is a surprisingly engaging book that I can honestly deem a bona fide "page turner", high praise for a book of non-fiction. In his search for the perfect steak, food and travel writer Mark Schatzker takes the reader to the giant feedlots of Texas, the Tuscan countryside, to France in search of descendants of the now-extinct aurochs, and the Idaho mountains. He even raises and then eats a cow of his own with the help of some trained professionals. I won't give away the secret to good steak - read the book! But the downside to reading and learning about steak is that you will forever be on your own personal quest for the perfect steak, a quest that will be downright depressing at times, especially when you learn just how "rare" good steak really is. This guy can write!

Reviewer: Phil
Rating: 5.0 out of 5 stars
Title: The author fulfills what many steak lovers might like to do themselves
Review: The author fulfills what many steak lovers might like to do themselves. Travel the world searching for the best steak. While doing so we learn about the different kinds of cows and how they're fed and treated in countries including Italy, US, France, Argentina, Italy, Scotland and Japan. The author is an excellent writer and provides good descriptions of the country and the people he meets. Part travelogue, part food writing, with a mix of probably more science and details than some might want to know. Nevertheless, very enjoyable and informative. And you'll learn more about steak that you might have expected.

Reviewer: FarmerforLife
Rating: 5.0 out of 5 stars
Title: Entertaining journey on the hunt for good beef
Review: This was a really fun book. Mark Schatzker starts out without a lot of education on beef, just having a deep love for steak. As he moves along in his international journey to find the best beef, his mind changes several times as he learns more and more about cattle production practices, animal welfare, breeding, and grass. By the end of the book, he has come to understand that is it less about breed and less about country of origin as it is about raising the animals on good grass using rotational grazing, harvesting the animals when they are on the gain, and slaughtering and aging them properly. He makes the science accessible throughout.

Reviewer: Adrienne McNicholas
Rating: 4.0 out of 5 stars
Title: Fun Read on a Very Tasty Subject!!
Review: This was a very entertaining book. Even those who don't consider themselves "steak people" will enjoy reading about Schatzker's journey as he searches out the steak of his dreams. I recommend it as a very enjoyable read for foodies and non-foodies alike.

Reviewer: Peter J. Duffin
Rating: 5.0 out of 5 stars
Title:
Review: Mark Schatzker's 'Steak' has to be one of 2010's best meat books, if not one of this year's top food reads. Even before purchasing 'Steak', I had a feeling it was going to be a great read when my local library informed me I was #58 on the waiting list. Couldn't wait, off to Amazon I went.Schatzker's eight country, four continent tour in pursuit of the world's best tasting steak is not just about finding, eating, and occasionally enjoying great steak. There's an underlying equally important message here for both omnivores and vegetarians. That is, it is critical for all of us to develop closer relationships with farm level food suppliers--those farmers who have the utmost respect for land, animal, flavour, and nutrition.Tall order you say? That's why the author has difficulty finding a great tasting steak. It's not to be found in the supermarkets, steak houses, or even most of our high-end butcher shops. That's where almost invariably one finds 'commodity beef'-- beef from feedlot grain stuffed cows that have been grown for the sake of quick profit, not great taste.Near the end of the book, no matter the country, the reader realizes unless his/her steak is from a farm that respects both animal and consumer, it's probably not worth eating. To the credit of the author, he illustrates the importance of the farmer-animal-consumer relationship by raising his own beef cow. As you can imagine the result is some really delicious steaks.Reading 'Steak' will help you realize more personal responsibility has to be taken if good food, not just steak, is going to be more of a constant in our lives. Abdicating this responsibility and leaving it in the hands of Big Agra only serves the corporate bottom line, not our needs.In respect to Schatzker's writing style, comparisons to Bill Buford and Bill Bryson have been made. In addition, I would say there is a healthy dose of Michael Pollan style erudition in 'Steak'. You will learn a ton about the world of beef in 'Steak'.

Reviewer: Orthopaedic Surgeon
Rating: 4.0 out of 5 stars
Title:
Review: ステーキが好きで、買いました。神戸牛の章もあって、テーマはいいのですが、なんせ、文章が硬くて、読んでいてあまりおもしろくなく、途中で止めた章もあり、全部通して、未だに読んでません、読む気になりません。もっと、おもしろおかしく書けないものでしょうか？ジモンのフィレンツエでのステーキ編と読み合わせるとよいでしょう。

Reviewer: Michael
Rating: 5.0 out of 5 stars
Title:
Review: I'd read Mark's The Dorito Effect before this but only just got around to this one. This is a narrow subject, but it turns out that there is a heck of a lot to say about it. And Mark writes so well and so entertainingly. Unmissable.

Reviewer: Robert Fisher
Rating: 5.0 out of 5 stars
Title:
Review: Bought this after reading his newest book 'The Dorito Effect'. Schatzker's writing style is fairly light and easily accessible. His research is deep and he puts what might, in some cases, be drier material into not so dry prose.After reading this, I found a local farmer who was raising some Scottish Highland Cattle, placed an order and it was truly excellent beef.

Reviewer: E Griffin
Rating: 4.0 out of 5 stars
Title:
Review: An investigation into what makes for the best steak. Jolly travelogue-cum-popular science book that relies a touch too much on stereotypes to get its points across, but nevertheless has much to say about cattle, compassion in farming, and in the relationship between process and product in an era of increasingly-mechanised and volume-driven production.