The New Steak: Recipes for a Range of Cuts plus Savory Sides [Paperback]

Cree LeFavour (Author), Penny De Los Santos (Photographer)

Book Description

Publication Date: April 1, 2008

55 steaks with tantalizing sides for any occasion
 
Cree LeFavour loves steak--especially those often overlooked but versatile (and reasonably priced) cuts such as skirt, flat iron, hangar, and flank.
 
In The New Steak, Cree LeFavour offers a fresh approach to steak entrées with recipes for American, bistro, Latin, and Asian meals that are big on taste and quick to the table. Using a range of ingredients and a variety of methods--pan-frying, grilling, braising, and wok-frying--these recipes teach cooks of any skill level how to prepare the perfect steak, including:
•   Shallot and Sherry Vinegar–Marinated Flank Steak with Sautéed Wild Mushrooms and Robinson Bar Potatoes 
•   Caribbean Spice Paste–Rubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice
•   Triple Sage T-Bone: Sage Butter, Fried Sage Leaves, and Scattered Fresh Sage with Roasted Tomatoes
•   Lemongrass Flank Steak with Broccoli, Snow Peas, and Lotus Root
 
Featuring a primer on buying and cooking steak, a pantry section with tips on special ingredients, and advice on building menus, The New Steak provides a stunning array of recipes sure to delight any carnivore.

Editorial Reviews

From Publishers Weekly

In this first effort, LeFavour begins by covering the basics, including a look at the various cuts, traditional methods of cooking and a list of kitchen essentials. Then she divides her entrees into four geo-flavorful chapters: American, Bistro, Latin and Far East. Porterhouse and T-bone steaks have their say, but LeFavour favors the less expensive cuts, especially skirt, hangar and flank. LeFavour's father owned several restaurants, and she learned through him that recipes are about entire meals, not individual items on a plate. Each of her 56 offerings is a complete pairing of meat plus side dishes. There is Hangar Steak with French Feta, Salsa Verde and Mint-Zucchini Pancakes, and variations on the traditional such as a Cuban-Style Seville Orange–Marinated Skirt Steak with Rum-Glazed Plantains and Black Beans. Her love of intense tastes is made clear via a Strip Steak with Roquefort Butter and a Rib Steak with Anchovy Butter. And a healthy admiration for fat permeates both her heavy cream–laden Mashed Potatoes, and Porn Corn, which consists of sweet corn kernels in a frying pan full of thick-cut bacon. While ingredient lists are easy to read, cooking instructions are crammed into dense paragraphs, which can sometimes interrupt an otherwise happy and carnivorous exploration (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"What a bright, fresh look at steaks! It's great to seehow Cree puts a meal together and encourages home cooks to be more confident with their menu planning. These meals are approachable, tasty, and exciting combinations--the side dishes alone are worth the price of the book. Now I have to go into the kitchen and cook--she's made me hungry for a steak."
--Cindy Pawlcyn, chef/owner of Mustards Grill and author of Big Small Plates and Mustards Grill
 
"I've grilled tons of steaks in my life, but I learned many new ideas I can't wait to try from The New Steak. I appreciate Cree's no-nonsense, informative writing and her approach to look-ing at the whole plate, offering side dishes and condiments to match each delicious steak preparation."
--Bruce Aidells, author of The Complete Meat Cookbook
 
"If someday I get to choose my last meal, my dearest wish will be that Cree would cook it for me. And to be specific, I would ask her to cook one of those fabulous steak recipes of hers. Until that day comes, though, I get to savor this gorgeous, inspiring book."
--Elizabeth Gilbert, author of Eat, Pray, Love

See all Editorial Reviews

Product Details

• Paperback: 208 pages
• Publisher: Ten Speed Press (April 1, 2008)
• Language: English
• ISBN-10: 1580088902
• ISBN-13: 978-1580088909
• Product Dimensions: 7.4 x 0.9 x 10 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #396,863 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Sizzling and fun., April 26, 2008

By 

Walter (Cold Spring, NY) - See all my reviews

Amazon Verified Purchase

This review is from: The New Steak: Recipes for a Range of Cuts plus Savory Sides (Paperback)

I love this cookbook! It has great simple BBQ recipes and the Truck Tacos alone are worth the book. The recipes are not just steak, but great combinations of meat, starch and greens. Lots of meals for the summer and summer parties.

3 of 3 people found the following review helpful:

5.0 out of 5 stars GREAT COOKBOOK!!!!!, May 30, 2008

By 

MARY H (Long Beach, MS) - See all my reviews

This review is from: The New Steak: Recipes for a Range of Cuts plus Savory Sides (Paperback)

I love this book!! The best part are all the side dishes -- it's so great to find something else to put on the plate besides a plain old baked potato and veggie. Some of them are simple and some are really exotic but so far they've all been spectacular!! I bought this book looking for ways to flavor up our weekend steak on the grill nights because my husband likes his steak cooked past well done. I didn't expect a "steak" book to include all these amazing side dishes. I love it, highly recommended!!!!!!

2 of 2 people found the following review helpful:

5.0 out of 5 stars A Gem: The Best New Cookbook in a Long Time, June 1, 2008

By 

Catherine Smith (Near Eugene, OR USA) - See all my reviews
(REAL NAME)   

This review is from: The New Steak: Recipes for a Range of Cuts plus Savory Sides (Paperback)

This book is a gem, a collection of great offerings in a lovely package. The fine writing is a major treat, too. We've been giving Cree LeFavour's cookbook "The New Steak" to everyone for birthdays and other occasions. One friend announced that he had taken it to be to read before falling asleep, so that he could savor the recipes, enjoy the photos, appreciate the excellent writing and perhaps influence his dreams. For us, it's the best new cookbook in a very long time. We give it top marks.