Master the art of sourcing and sizzling up a steak to ultimate perfection

Turn your home into your new favorite steakhouse by learning the secrets for preparing the perfect cut of beef. From Bistro-Style Hanger Steak to Texas Barbecued Beef Brisket, The Perfect Steak Cookbook offers all the essential recipes you’ll need to impress at your next dinner party or barbecue.

Equipped with crucial information about beef quality, equipment, and storage, this steak cookbook will teach you how to pick the right steak and the best way to cook it. Explore the entire cow, from head to toe, taking you on a journey through all the primal cuts. You’ll gain expertise and confidence at the butcher counter, in the kitchen, and while grilling outdoors.

The Perfect Steak Cookbook includes:

• All things beef—75 meaty recipes, organized by the cut of meat—including rib, round, chuck, sirloin, and more.
• Sauces galore—This steak cookbook includes a chapter dedicated to marinades and sauces, from classic Bordelaise to lively Chimichurri.
• Perfect pairings—Discover must-try suggestions for sides and drinks to complement your steak.

The Perfect Steak Cookbook will have you buying, preparing, and presenting beef like a pro.

Amazon

Serena
5.0 out of 5 stars Here's the Beef
Reviewed in the United States on November 12, 2020
Amazon Vine Customer Review of Free Product( What's this? )
I grew up in a house where my dad would eat only beef, once in awhile ham, and sometimes hot dogs. So, my mother spent her life making well done beef in many different ways. My dad lived to be almost 95 and my mom is doing well at 93. I am not afraid of beef.

This book is my beef Bible. I have never seen such a complete and sensible book about my favorite meat. Not only does it have the usual diagram of the cow with the types of beef from each area it tells you the characteristics of that beef and most unusually why that meat has a trademark density or texture. And then Mr. Budiaman tells us the best way to handle that section of the cow for the most scrumptious taste. You don't have to buy $25 per pound beef to have a delicious dinner.

Another thing I like is that the author explains beef debates such as "what does searing meat actually do", "do marinades actually work?", "to move or not to move steak?", "should you rest meat?", "should you measure doneness with touch or thermometer?" --and others. He has thoughtful reasons for doing or not doing these things and I appreciate his opinions.

The last section of the book is devoted to "Essential Sides". I am not sure how essential lobster mac and cheese is as an accompaniment to a beef dinner, but it does look like a delicious recipe. There are plenty of other essential sides including an authentic Ceaser Salad recipe complete with raw egg yolks and anchovy filets.

The Perfect Steak Cookbook is one of my new most useful cookbooks. I know some people who may be getting a copy of this book for Christmas