Anyone can cook a piece of beef, but how do you prepare the perfect steak? Journalist Marcus Polman (an avowed meatarian) visited the kitchens of the best steakhouse in New York and famous Parisian brasseries to find out. He spoke with professional butchers, farmers, chefs and other culinary experts and shares their secrets for preparting mouth-watering steaks in this book.
- The difference in meat quality from various cattle breeds
- The attributes, qualities and textures of 19 cuts of steak
- How to select the perfect cut from the butcher
- How to determine doneness and create beautiful grill marks
- How to season, sear, pan fry, and dry age a steak
- Perfect wines to pair with your steak
- Plus 25 world famous recipes
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