Any cowboy worthy of his spurs will tell you beef isn't just what's for dinner-it's a way of life. So when you're wondering what to do with that glorious cut of sirloin, why not turn to a real expert for advice? We're not just talking about any cowboy, mind you-ranch hand-turned-chef Grady Spears spent years riding and roping on the range before becoming executive chef of the legendary Reata restaurants in Texas and California. Inside, you'll learn about the importance of where beef is raised; what the choice cuts are by season; and which cuts work best with different cooking methods. And best of all, Grady shares his extensive collection of tips, techniques, and recipes for cooking up sizzling, juicy steaks that will satisfy the fiercest of appetites. So fire up the grill or ready the range-it's chowtime!
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Book Description
Editorial Reviews
About the Author
GRADY SPEARS was the founding chef and co-owner of the Reata restaurants in Alpine and Fort Worth, Texas, and Beverly Hills, California. His food is now a hit at the historic Nutt House Hotel restaurant in Granbury, Texas, and at the Chisholm Club in Fort Worth, Texas.
VICTORIA RANDALL was a horse-crazy little girl who grew up to be the executive director of the Eureka Theatre in San Francisco. She is also a collector and historian of antique equine art. She lives in El Sobrante, California, with one man, one dog, one cat, and two horses, of course.
VICTORIA RANDALL was a horse-crazy little girl who grew up to be the executive director of the Eureka Theatre in San Francisco. She is also a collector and historian of antique equine art. She lives in El Sobrante, California, with one man, one dog, one cat, and two horses, of course.
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More About the Author
Native Texan and cowboy-turned-chef Grady Spears has created cowboy menus for restaurants he co-owned in Fort Worth, Texas; Granbury, Texas; and Beverly Hills, California, as well as for the Bush family at the Texas Governor's Mansion. He owns Grady's Restaurant in his hometown of Fort Worth, Texas.
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Most Helpful Customer Reviews
13 of 15 people found the following review helpful:
5.0 out of 5 stars
A "GREAT" STEAK BOOK!!,
By Heath Holland (Granbury, Tx United States) - See all my reviews
This review is from: The Great Steak Book (Paperback)
If you like a great steak(who doesn't), this book will be a better purchase than your next cut of beef. From the knowledge he gained in the cattle business, Grady Spears is able to teach the proper ways to cook any cut of beef. The book also contains an informative diagram of where the different cuts come from.Besides the instruction & information, this book contains the finest recipes you will find. Such as the pan seared rib-eye, pepper crusted tenderloin, Texas beef wellington and my favorite, smoked prime rib w/ horseradish sauce!
1 of 1 people found the following review helpful:
5.0 out of 5 stars
great purchase!,
By
Amazon Verified Purchase(What's this?)
This review is from: The Great Steak Book (Paperback)
Purchased this book as part of a gift, which was well-received! Contains many great recipes for any steak-enthusiast!
5.0 out of 5 stars
Great book for beginners and experts,
Amazon Verified Purchase(What's this?)
This review is from: The Great Steak Book (Paperback)
The first part of the book explains in detail different cuts and grades. If you don't know your cuts, this is especially helpful, and if you do know them, then it's a great reminder.Then the recipes begin. Lots of interesting twists to old favorites like the smoked prime rib. I can't wait to try the homemade ketchup. The price is right and there's no reason for any steak lover not to have this on the cookbook shelf.
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Inside This Book
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First Sentence:
In American restaurants, people order more than 348 million servings of steak per year, and in American homes, steak is the single most popular beef dish served, accounting for over 18 percent of the beef prepared and eaten at home. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
grill blend, heavy skillet over high heat, chile paste, turn the steaks Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Ranch Worcestershire Sauce, Reata Grill Blend, Chuckwagon Chile Paste, Homemade Horseradish Sauce New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
In American restaurants, people order more than 348 million servings of steak per year, and in American homes, steak is the single most popular beef dish served, accounting for over 18 percent of the beef prepared and eaten at home. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
grill blend, heavy skillet over high heat, chile paste, turn the steaks Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Ranch Worcestershire Sauce, Reata Grill Blend, Chuckwagon Chile Paste, Homemade Horseradish Sauce New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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