Steak Lover's Cookbook (Paperback)

~ (Author) "Cattle have changed a great deal in the United States since ranchers in the last century began crossbreeding the Spanish immigrant longhorn, a lean animal..." (more)
Key Phrases: Best Ever, Bloody Mary, Cabernet Sauvignon (more...)

Editorial Reviews

Amazon.com Review

When Bill Rice, a food writer for the Chicago Tribune, talks about steak, the writing is surprisingly hard to follow. This may be due, in part, to the fussy layout in this Steak Lover's Cookbook. The publisher often crams sentences together with barely space for a period between them. But when Rice gets past "uptown" and "downtown" cuts of steak, simply defined as more and less costly choices, and moves on to recipes, the book catches fire. Steak Broiled in a Salt Crust, and Sliced T-bone with Asian-Flavored Watercress are creative yet sensible ways to do more than just grill a steak. Rice includes a roundup of steak houses all over the United States. Knowledgeable about wines, he provides selections to accompany every dish. Beyond meat, look for super accompaniments. Don't miss Rice's method for searing a porterhouse steak to a crust at home, not easy when your broiler does not reach up to the 800 F heat chefs in most restaurants can command.

From Publishers Weekly

Rump. Loin. Skirt. Hoof. Chuck. Flank. Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name. He's a modified beef purist, which means he accepts the proposition that it's permissible to apply more than fire to a good cut of meat. He'll subject a porterhouse to a sherry-shallot vinaigrette, whip up a Thai marinade for a flank steak or dress a rib-eye steak with a pinot noir buerre rouge. The book is divided into sections devoted to the various cuts of beef, beginning with the tenderloin (and the filets into which it is often cut) and closing with the cheaper cuts like chuck. Rice offers solid, simple recipes for every part of the cow, from an elegant steak au poivre ("The True Steak," made with filet mignon) to Chicken-Fried Cube Steak with Pan Gravy. There are also recipes for sides like Steak Fries Without the Frier and Okra with Toasted Onions and Cumin. Although many of the preparations require a good outdoor grill, Rice is a big fan of pan-frying in a mixture of butter and olive oil. He broils, too (though most home broilers simply won't do a prime cut of meat justice). With sidenotes on favored steakhouses, shopping tips and ample cow lore, this cookbook offers plenty for both the casual and the committed carnivore to chew on. Author tour.
Copyright 1996 Reed Business Information, Inc. --This text refers to the Hardcover edition.

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Product Details

• Paperback: 256 pages
• Publisher: Workman Publishing Company; 1ST edition (October 1, 1996)
• Language: English
• ISBN-10: 0761100806
• ISBN-13: 978-0761100805
• Product Dimensions: 9.4 x 7.5 x 0.8 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
• Amazon.com Sales Rank: #164,943 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Bravo!, July 26, 2003

By	dean_from_sa (Plano,TX) - See all my reviews

I bought this book to help me become a better grill chef. I love a steak cooked on my grill. There are tips for how to grill successfully here, especially on page 26 and page 6. There are several notable tips for insuring a great grilling experience, such as the admonition to use Salt on page 40 and 51. I love the composed butter recipe for T-Bone steaks.

The book is organized by types of "cuts". It is the uptown cuts that interest me the most. The sections about the T- Bone, Porterhouse, Strip, Rib Eye, and Sirloin. There are recipes for each type of cut. There are many asides in this book that describe the history of and tools used in cooking steaks.

I will not comment on the downtown or cross-town recipes because I've not spent much time with them.

I cannot help but favorably recommend a book the mentions a personal favorite steak house of mine in Ponder, Texas.

11 of 12 people found the following review helpful:

4.0 out of 5 stars Yummm... Steak..., May 7, 2004

By	H. Grove "owling6683" (Maryland, USA) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

First, I have to say that this cookbook has the best guide I've ever found to figuring out the doneness of a cut of steak without having to slice it open and let out those wonderful juices. That alone made its purchase worthwhile. The rest of the book is organized by cut of steak. There's the tenderloin chapter, the T-bone chapter, porterhouse, strip or top loin, rib, rib-eye, sirloin, chuck, etc. Each chapter starts with information on that particular cut: what its texture and taste are like, how large and thick it tends to be, what it may be called by your butcher, and how it can best be cooked. If you really want to turn out the best steaks in town, it's hard to find a better resource than this cookbook!

Some of the recipes in here are fairly standard. For instance, in the tenderloin chapter you'll find the classic "Steak au Poivre," or peppercorn steak. Some recipes are twists on classics: such as Surf and Turf, Asian Style. Rice pulls recipes from various cuisines, such as Stuffed Filets with Ancho Sauce, Steak and Noodles Vietnamese Style, and Three-Pepper Fajitas. You'll also find a few recipes that won't quite fit your standard view of steak: Asian Beef Salad with Cucumber, for instance, or flank Steak Sandwiches with Red Pepper-Dill Ketchup. Some are his own recipes; others are from various other chefs. You'll also find appetizers and side dishes, from Beer and Cheese Spread to Mango Guacamole.

New and interesting things are done with steak in this book; it's about as far as one can get from slapping it on the backyard barbecue two minutes before the football game. These are sumptuous and inventive dishes. But I think Mr. Rice realized that if he was going to put out a steak cookbook, he would have to cater to that other crowd as well. So every now and then you'll find him exhorting you to "serve it with beer!" (I think that last quotation should be imagined in a deep, manly voice.)

Not every recipe in this cookbook is equally stunning; some are merely mediocre. But the information provided is top-notch, and there are certainly some real prize-winners among the recipes (our favorite is the Bloody Mary Steak and Sauce).

7 of 7 people found the following review helpful:

4.0 out of 5 stars NOT A STEAK LOVER and LOVED THIS COOKBOOK, July 21, 2001

By	Cynthia Faucher (Colorado Springs, CO) - See all my reviews

This cookbook took away my fear of cooking red-meat. I especially loved the accompaniments, mushroom strudel, cowboy beans, steakhouse spinach, and tomato corn salsa. I originally purchased this book for my husband, but I ended up loving it myself! This is the most informative book on buying, and cooking steak.