For helping to shape a raw concept into a ready to serve book, Suzanne Rafer, Paul Gamarello, Susan Ramer, Barry Bluestein and Kevin Morrissey, and Susan Derecskey.
For their invaluable contributions in researching steak cookery and steak lore, Diane E. Haglund; Marlys Bielunski, Susan Lamb Parenti, Irene Yeh, Debbie Baughman and B.J. Valenziano of the National Cattlemen’s Beef Association; Betty Hughes and Carol Moeller of Weber-Stephen; Cate Erickson; Jerry Lekan of Paulina Market, and John Scimca of John’s Finer Foods; Ellard “Butch” Pfaelzer of the Bruss Company; and Chuck Jolley and Jerry Lyons of Cryovac.
For their passion about steak, their friendship, and for making the steak house all that it can be, Pat Cetta of Spark’s Steak House and Bern Laxer of Bern’s.
For sharing steaks, including some improbable experiments, Pam, Roy, and Irma Van Cleave, Judy and Joe Fell, Debbie and Bob Cummins, Ivan and Janet Kaplan, Jo and Tony Terlato, Vikki and Elliot Brown, Elaine and Mitch Khosrova, Mary and Jim Burns, Betsey and Johnny Apple, Susan and David Brinkley, and from the past, Bobby and Jim.
Finally, thanks to those cooks, professional and amateur, who shared recipes with me, and to my colleagues at the Chicago Tribune for their professionalism and inspiration.