Steak Lover's CookbookMarrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home. 84,000 copies in print. |
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1/2 teaspoon baking bay leaves beans beef bell pepper black pepper boil Broil broth cheese chilies chuck steak coals for grilling coat Combine cover cream cubes cutting board dish filet flat-leaf parsley leaves flavor fresh lemon juice freshly ground black garlic ground black pepper inch thick jalapeño marinade meat medium heat medium-rare minutes mixture mushrooms mustard olive oil onion oregano ounces paprika parsley peeled pieces plastic wrap potatoes pounds Preheat the broiler recipe red wine refrigerate rib-eye roast room temperature salad Salt and freshly salt and pepper sauce scallions seared and nicely season with salt seeds shallots simmer sirloin skillet skirt steak slices small bowl soy sauce spoon steak dry steak house Stir strip steak sugar tablespoons tablespoons chopped fresh tablespoons vegetable oil taste teaspoon freshly ground teaspoon salt tender tenderloin thyme tomatoes Transfer the steak unsalted butter vegetable oil vinegar whisk Worcestershire sauce