A | B | C | D | E
F | G | H | I | J
K | L | M | N | O
P | Q | R | S | T
U | V | W | Y | Z
Adams, Jerome, 230
Agriculture Department, U.S., 9
Al’s (St.Louis), 56
An American Place (New York), 124
Ancho sauce, Barbara Pool Fenzl’s stuffed filets with, 19-20
Appetizers. See First courses and appetizers
Apple, R.W. (Johnny), 40
Apple-Stilton coleslaw, English, 199-200
Apricots, in summer fruit cobbler, 225
Arm steak, 119
Artichokes, braised potatoes and, 77-78
Arugula, beef tenderloin with, 25
Asian:
accent, broiled skirt steak with, 165
barbecued skirt steak Korean style, 170-71
beef salad with cucumber, 20-21
beef salad with Thai seasonings, 110-11
-flavored watercress, sliced T- bone with, 39
Japanese-style steak with vegetables, 103-4
orange beef, 144
shaking beef cubes, Germaine Swanson’s, 31-32
steak and noodles, Vietnamese style, 104-5
steak with stir-fried beans and sprouts, 138-39
Thai red beef curry, 157
Avocado(s):
mango guacamole, 185
sauce, eye round steaks with peanut sauce and, 139-40
Bacon:
winter vegetable salad with pancetta, 193-94
T-bone steak dressed in the Posto style, 37-38
Baked steak with pan gravy, 126-27
Baker, Charles H., 107
Balsamic vinegar, 41
Bananas:
Clarence, 223
Nicole’s Moroccan steak casserole, 148-49
Barbecued:
skirt steak Korean style, 170-71
see also Grilled
Barbecue mayonnaise, 67
Barbecue sauce, 40
butt steak braised in, 106
making, 175
Barocci, Nancy, 197
Barthes, Roland, 84
Basil, rib-eye with green peppers and, 95-97
Bayview Yacht Club (Detroit), 230
Beans:
black, in rib-eye steak with an island accent, 93-94
cowboy, 196
fava, in T-bone steak dressed in the Posto style, 37-38
old country rice and, 213
Texas-style chili, 112
Tuscan potatoes and, Nancy Barocci’s, 197-98
see also Green beans
Beard, James, 6, 43-44, 75, 131, 177
Béarnaise sauce, Chateaubriand with, 23-24
Beauty steak. See Chuck eye
Beef:
consumption statistics for, 152
see also Steak; specific cuts
Beefsteak Club, 122
Beer:
and cheese spread, pre-game, 184
mustard sauce, sweet-hot, 88-89
serving with steak, 80
Beets:
doggie bag steak salad, 72
winter vegetable salad with pancetta, 193-94
Berry(ies):
summer fruit cobbler, 225
Tuttaposto’s grilled dessert pizza, 222-23
Beurre rouge, Pinot Noir, 86
Beverages. See Drinks
Biscuits, 226
Black beans, in rib-eye steak with an island accent, 93-94
Black Irish coffee, 231
Blade steak(s), 119
Blandino, John, 65
Bloody Mary steak and sauce, 101-2
Blueberries:
summer fruit cobbler, 225
Boiling, 8
Bone, closing gaps created by removal of, 38
Bottom round, 135
braised, with sweet-and-sour sauce, 145
Bourbon:
caramel sauce, 230
whiskey sour made simple, 179
Boxed beef, 4
Braised:
artichokes and potatoes, 77-78
beauty steak with mushrooms, 121-22
beef with sweet-and-sour sauce, 145
beer brewed chuck steak, 125-26
butt steak, in barbecue sauce, 106
herbed skirt steak, Jean Joho’s, 171-72
Branded meat, taste test of, 90-91
Brasserie Jo (Chicago), 171-72
Bread:
pudding, rich raisin, 229
spinach spoon, soufflé, 215-16
Brisket, 3
Broiled:
Asian beef salad with cucumber, 20-21
Asian steak with stir-fried beans and sprouts, 138-39
Bloody Mary steak and sauce, 101-2
cheese steak sandwich with barbecue mayonnaise, Saloon’s, 67-68
cold filet with Monique King’s orange-cumin vinaigrette, 22
cracked-pepper rib-eye steak with roasted onion sauce, 94-95
curried skirt steak with yogurt relish, 167
eye round steaks with peanut and avocado sauces, 139-40
flank steak sandwiches with red pepper-dill ketchup, 159-161
flank steak with shallots, 155
jerk beauty steak, 123
Palm’s steak à la Stone, 65-66
porterhouse steak with herbs and tomatoes, Tony Terlato’s, 49-50
porterhouse with shallot-lemon butter, 47
red flag flank steak, 156
rib-eye steak with an island accent, 93-94
rib-eye steak with tangy caper sauce, 92
sirloin kebabs with yogurt sauce, 109-10
skirt steak with an Asian accent, 165
skirt steak with Caribbean sauce, David Schy’s, 169-70
skirt steak with fresh tomato sauce, 166
sliced porterhouse with Nicole Bergere’s garlic butter sauce, 48-49
sliced T-bone with Asian-flavored watercress, 39
spicy skirt steak, 164
strip steak with Italian tomato sauce, 63-64
strip steak with Spanish cheese sauce, 64-65
stuffed filets with ancho sauce, Barbara Pool Fenzl’s, 19-20
surf and turf, Asian style, 18-19
T-bone steak with tomato-green peppercorn butter, 35-36
top round, with red devil tomatillo sauce, 141-42
wine-bathed sirloin, 100
see also Pan-broiled
fat and, 66
frozen, refrigerated, or room-temperature steak, 159
see also Pan-broiling
Brownie nut pie, 227
Brunch fare:
short-order steak and eggs, 71
spicy skirt steak, 164
Bulgur salad, hot, 198
Burger, herb, 177
Busha Browne’s Spicy and Hot Pepper Sherry, 41
Butcher shops, 6
Butter(s):
composed, 46
mustard, 168
Pinot Noir beurre rouge, 86
shallot-lemon, 47
tomato-green peppercorn, 35-36
Butt steak(s), 99
braised in barbecue sauce, 106
Cabbage:
beef salad with Thai seasonings, 110-11
celery seed coleslaw, 199
English apple-Stilton coleslaw, 199-200
and fennel salad with goat cheese, Tapawingo’s, 192
napa, in Japanese-style steak with vegetables, 103-4
napa, in pancetta and winter vegetable salad, 193-94
Cajun Power Garlic Sauce, 41
Calories, 3
Caper:
mustard, handmade, 168
sauce, tangy, 92
Caramel sauce, bourbon, 230
Caribbean:
blush, 179
jerk beauty steak, 123
sauce, David Schy’s skirt steak with, 169-70
Carving, 96
Carving boards, 132
Casserole, Nicole’s Moroccan steak, 148-49
Cast-iron cookware:
enameled casseroles, 133
frying pans, 133
seasoning, 133
Cattle drives, 113-14, 151, 152
Celery root, in more than mashed potatoes, 207
Celery seed coleslaw, 199
Cetta brothers, 55
Chateaubriand, 13
Cheese:
and beer spread, pre-game, 184
goat, Tapawingo’s fennel and cabbage salad with, 192
Parmesan and fennel salad, 190-91
sauce, Spanish, strip steak with, 64-65
steak sandwich, Philadelphia, 31
steak sandwich with barbecue mayonnaise, Saloon’s, 67-68
Stilton-apple coleslaw, English, 199-200
Chiakulas, John, 218
Chicago, meat industry in, 151-52
Chicago Chop House, 52
Chicken-fried cube steak with pan gravy, 176
Chicken liver pâté, lush, 186
Chili(es):
ancho, sauce, Barbara Pool Fenzl’s stuffed filets with, 19-20
jerk beauty steak, 123
red devil tomatillo sauce, 141-42
red flag flank steak, 156
Chili, Texas-style, 112
Chinese orange beef, 144
Chocolate:
brownie nut pie, 227
Mississippi mud pie, 228
Cholesterol, 3
Chopping boards, 132
Chops (Atlanta), 56
braised beauty steak with mushrooms, 121-22
grilled beauty steak with dark beer sauce, 124-25
jerk beauty steak, 123
Chuck steak, 119
knife-and-fork beef stew, 129-30
wines to serve with, 81
City (Los Angeles), 22
Clark, Mike, 84
Cobbler, summer fruit, 225
Cocktails. See Drinks
Coffee:
black Irish, 231
ice cream, in Mississippi mud pie, 228
Cold filet with Monique King’s orange-cumin vinaigrette, 22
Coleslaw:
celery seed, 199
English apple-Stilton, 199-200
Columbus, Christopher, 151
Complete Book of Outdoor Cookery, The (Beard), 75
barbecue mayonnaise, 67
handmade caper mustard, 168
hot pepper giardiniera, Gibsons, 201-2
infused horseradish oil, 108
red pepper-dill ketchup, 159-60
yogurt relish, 167
see also Butter(s); Sauces
Consorzio Flavored Oils, 122
Consumption of beef, statistics on, 152
Convito Italiano, 197
straight from freezer or refrigerator, 8
Corn:
doggie bag steak salad, 72
tomato salsa for grilled steak, 216
Coronado, Francisco Vasquez de, 151
Cortes, Hernando, 151
Couscous salad with plum tomatoes, 190
Cowboy beans, 196
Cracked-pepper rib-eye steak with roasted onion sauce, 94-95
Cream:
gravy, onion, 136
chicken-fried, with pan gravy, 176
Cucumber:
white gazpacho, 187
Cumin:
okra with onions and toasted, 204
orange vinaigrette, Monique King’s, cold filet with, 22
Curry(ied):
skirt steak with yogurt relish, 167
Thai red beef, 157
Custard cups, 133
Dad’s Day grilled vegetables, 219
Daiquiri, Hemingway’s, 179
Denton, Jody, 185
Depression, Great, 152
bananas Clarence, 223
black Irish coffee, 231
bourbon caramel sauce, 230
brownie nut pie, 227
grilled pizza, Tuttaposto’s, 222-23
Mississippi mud pie, 228
rich raisin bread pudding, 229
summer fruit cobbler, 225
warm strawberry gratin, 224
Diet, 160
Dill-red pepper ketchup, 159-60
Dips:
Italian eggplant and pesto, 184-85
mango guacamole, 185
see also Spreads
Doe’s Eat Place (Greenville, Miss.), 53
Doggie bag:
steak salad, 72
steak sandwich, 73
see also Leftovers, dishes to make with
black Irish coffee, 231
Caribbean blush, 179
Hemingway’s daiquiri, 179
Queen Maida’s margarita, 179
whiskey sour made simple, 179
Dry-heat cooking methods, 8
Eccentric (Chicago), 185
Eggplant:
Dad’s Day grilled vegetables, 219
grilled flank steak with red pepper and, 154
Nicole’s Moroccan steak casserole, 148-49
and pesto dip, Italian, 184-85
Eggs, short-order steak and, 71
Enameled cast-iron casseroles, 133
English apple-Stilton coleslaw, 99-200
Escarole, in Italian-style greens, 202
Eye round steaks, 135
Asian, with stir-fried beans and sprouts, 138-39
with onion-cream gravy, 136
with peanut and avocado sauces, 139-40
Fabulous fried zucchini, 189
Famous Fiorentina, 34
closing gaps created by removal of, 38
Fava beans, in T-bone steak dressed in the Posto style, 37-38
Feniger, Susan, 22
Fennel:
and cabbage salad with goat cheese, Tapawingo’s, 192
Fenzl, Barbara Pool, 19
Fertel, Ruth, 54
Asian beef salad with cucumber, 20-21
cold, with Monique King’s orange-cumin vinaigrette, 22
stuffed, with ancho sauce, Barbara Pool Fenzl’s, 19-20
surf and turf, Asian style, 18-19
salad, doggie bag, 72
wines to serve with, 81
Fiorentina, famous, 34
First courses and appetizers, 183-94
Asian beef salad with cucumber, 20-21
couscous salad with plum tomatoes, 190
doggie bag steak salad, 72
fabulous fried zucchini, 189
fennel and cabbage salad with goat cheese, Tapawingo’s, 192
fennel and Parmesan salad, 190-91
Italian eggplant and pesto dip, 184-85
lush chicken liver páté, 186
mango guacamole, 185
mushroom strudel, Allen Sternweiler’s, 203-4
pancetta and winter vegetable salad, 193-94
pre-game beer and cheese spread, 184
shellfish and mushroom appetizer, 188
white gazpacho, 187
Flank (cut), 3
curried, with yogurt relish, 167
grilled, wtih eggplant and red pepper, 154
red flag, 156
sandwiches with red pepper-dill ketchup, 159-161
with shallots, 155
Thai red beef curry, 157
wines to serve with, 81
Fore shank, 3
Forgione, Larry, 124
Four Seasons Hotel (New York), 211
French:
rib-eye with Pinot Noir beurre rouge, 86
Fried:
zucchini, fabulous, 189
see also Pan-fried
Fries, steak, without the fryer, 210
Frozen steaks:
grilling or broiling, 159
Fruit cobbler, summer, 225
Frying pans, cast-iron, 133
Garlic:
Cajun Power Sauce, 41
peeling, 147
Gazpacho, white, 187
Gene and Georgetti (Chicago), 54-55, 191
Gentleman’s Companion, The (Baker), 107
Germaine’s (Washington, D.C.), 31
Ghahreman, Azmin, 73
Giardiniera, Gibsons hot pepper, 201-2
Gibsons (Chicago), 52, 56, 83, 201
Goat cheese, Tapawingo’s fennel and cabbage salad with, 192
Golden Ox (Kansas City), 54
Grain, 96
Gratin, warm strawberry, 224
Gravy:
onion-cream, 136
Greek:
olive butter, grilled sirloin with, 102-3
sirloin kebabs with yogurt sauce, 109-10
Green beans:
Asian steak with stir-fried sprouts and, 138-39
doggie bag steak salad, 72
Greens, Italian-style, 202
Greer, Anne Lindsay, 112
The Grill (Beverly Hills), 56
Grilled:
beauty steak with dark beer sauce, 124-25
beef rolls on a skewer, John Pisto’s, 27-28
Bloody Mary steak and sauce, 101-2
cold filet with Monique King’s orange-cumin vinaigrette, 22
cracked-pepper rib-eye steak with roasted onion sauce, 94-95
curried skirt steak with yogurt relish, 167
dessert pizza, Tuttaposto’s, 222-23
famous Fiorentina, 34
flank steak with eggplant and red pepper, 154
flank steak with shallots, 155
giant porterhouse with sherry-shallot vinaigrette, 50-51
jerk beauty steak, 123
porterhouse steak with herbs and tomatoes, Tony Terlato’s, 49-50
red flag flank steak, 156
rib-eye steak with an island accent, 93-94
sirloin kebabs with yogurt sauce, 109-10
sirloin with Greek olive butter, 102-3
skirt steak with Caribbean sauce, David Schy’s, 169-70
skirt steak with fresh tomato sauce, 166
spicy skirt steak, 164
steaks, tomato-corn salsa as accompaniment for, 216
stuffed filets with ancho sauce, Barbara Pool Fenzl’s, 19-20
T-bone steak with tomato-green peppercorn butter, 35-36
top round, with red devil tomatillo sauce, 141-42
vegetables, Dad’s Day, 219
wine-bathed sirloin, 100
see also Pan-grilled
Grilling, 8
Bill’s six-step guide to, 26-27
fat and, 66
frozen, refrigerated, or room-temperature steak, 159
Grills, ridged stovetop, 133
herb-burger, 177
Guacamole, mango, 185
Hash:
herbed potato, 208
Health concerns, 161
Heatter, Maida, 178
Hemingway’s daiquiri, 179
Herb(ed)(s):
-burger, 177
magnificent mashed potatoes with olive oil and, 206
porterhouse steak with tomatoes and, Tony Terlato’s, 49-50
potato hash, 208
skirt steak, Jean Joho’s, 171-72
Hereford House (Kansas City), 53, 54
Hicks, John D., 151
Hom, Ken, 18
Home on the Range (Luchetti), 114
Horseradish, 41
oil, infused, 108
Hot:
bulgur salad, 198
pepper giardiniera, Gibsons, 201-2
pepper sauces, 41
Hubbard Street Grill (Chicago), 169
Ice cream:
coffee, in Mississippi mud pie, 228
vanilla, in bananas Clarence, 223
Infused horseradish oil, 108
Iowa Beef Processors, 4
Irish coffee, black, 231
Italian:
beef sandwich, 137
beef tenderloin with arugula, 25
braised beef with sweet-and-sour sauce, 145
eggplant and pesto dip, 184-85
famous Fiorentina, 34
greens, 202
grilled beef rolls on a skewer, John Pisto’s, 27-28
hot pepper giardiniera, Gibsons, 201-2
old country rice and beans, 213
tomato sauce, strip steak with, 63-64
Tuscan beans and potatoes, Nancy Barocci’s, 197-98
Japanese-style steak with vegetables, 103-4
Jerk beauty steak, 123
Jerked beef, 114
Jerusalem artichokes, in winter vegetable salad with pancetta, 193-94
Johnny’s Cafe (Omaha), 54
Jungle, The (Sinclair), 152
Keating, Lee, 217
Kebabs, sirloin, with yogurt sauce, 109-10
Ketchup, red pepper-dill, 159-161
King, Monique, 22
Knife-and-fork beef stew, 129-30
Knives, 132
Korean-style barbecued skirt steak, 170-71
Laxer, Bern, 55
Lean beef, taste test of, 91
Leek, in more than mashed potatoes, 207
Leftovers, dishes to make with, 74
cold filet with Monique King’s orange-cumin vinaigrette, 22
doggie bag steak salad, 72
doggie bag steak sandwich, 73
rib steak salad, 79
short-order steak and eggs, 71
Lemon:
famous Fiorentina, 34
shallot butter, 47
Logging camps, 115
Lombardo, Steve, 83
London Chop House (Detroit), 230
Luchetti, Cathy, 114
Lulu (San Francisco), 77
Lush chicken liver pâté, 186
Madeira, in bananas Clarence, 223
Mail order steaks, 232
Mango guacamole, 185
Mantuano, Tony, 222
Margarita, Queen Maida’s, 179
Marinades, tenderizing with, 128
Marryat, Frederick, 115
Mashed potatoes:
magnificent, with olive oil and herbs, 206
more than, 207
Maverick Ranch Gold Medal Brand Lean ’n Natural Beef, 91
Mayonnaise:
barbecue, 67
Scandinavian-style, 29
Meat thermometers, 8
Mediterranean:
grilled flank steak with eggplant and red pepper, 154
see also Greek; Italian Medium, 7, 8
“Memorials of Gourmandizing” (Thackeray), 17
Mexican:
mango guacamole, 185
Middle Ages, 150
Milliken, Mary Sue, 22
Minerals, 161
Mississippi mud pie, 228
Mock tender, 119
Moist-heat cooking methods, 8, 90
Monari Federzori, 41
Moose, Ed, 178
More than mashed potatoes, 207
Moroccan steak casserole, Nicole’s, 148-49
Morris, Nelson, 151
Mortars and pestles, 133
Mud pie, Mississippi, 228
Mushroom(s):
braised beauty steak with, 21-22
compote, pan-broiled rib-eye with, 87-88
pan-fried potatoes, red peppers and, 209
and shellfish appetizer, 188
strudel, Allen Sternweiler’s, 203-4
wild, wild rice with, 212
butter, 168
handmade caper, 168
Napa cabbage:
Japanese-style steak with vegetables, 103-4
winter vegetable salad with pancetta, 193-94
National Cattlemen’s Beef Association, 3, 8, 43, 90-91, 120, 152, 161
Natural beef, 2
Nectarines, in summer fruit cobbler, 225
Noodles, Vietnamese-style steak and, 104-5
Nut brownie pie, 227
Oil, infused horseradish, 108
Okra with onions and toasted cumin, 204
Old country rice and beans, 213
Olive oil, magnificent mashed potatoes with herbs and, 206
Onion(s):
cream gravy, 136
okra with toasted cumin and, 204
rings, outrageous, 205
Open-face tenderloin sandwiches, Scandinavian-style, 29-30
Orange:
beef, 144
-cumin vinaigrette, Monique King’s, cold filet with, 22
Outrageous onion rings, 205
Oven-roasted rib steak with artichokes and potatoes, Lulu’s, 77-78
Pacini, Joe, 191
Palm’s steak à la Stone, 65-66
Pan-broiled:
rib-eye with mushroom compote, 87-88
rib-eye with Pinot Noir beurre rouge, 86
Pan-fried:
beef tenderloin with arugula, 25
eye round steaks with onion-cream gravy, 136
orange beef, 144
potatoes, red peppers, and mushrooms, 209
rib steak with shallot sauce, 82
short-order steak and eggs, 71
T-bone steak dressed in the Posto style, 37-38
T-bone steak with six-shooter rub and cowboy beans, 36-37
Pan-grilled:
barbecued skirt steak Korean style, 170-71
rib-eye with sweet-hot mustard-beer sauce, 88-89
Pans, 133
Pan sauce, 46
Parmesan and fennel salad, 190-91
Parsley, 209
Parsnips, in more than mashed potatoes, 207
Pasta (spaghettini) with golden Valencia tomatoes, 218
Pastry:
mushroom strudel, Allen Sternweiler’s, 203-4
potato pot pie with rosemary cream, 211
Pâté, lush chicken liver, 186
Paterno Imports (Chicago), 49
Peanut:
butter, in Mississippi mud pie, 228
sauce, eye round steaks with avocado sauce and, 139-40
Pellagrio, Luciano, 37
Pepper(corn)(s), 40
cracked-, rib-eye steak with roasted onion sauce, 94-95
Pepper(s):
Dad’s Day grilled vegetables, 219
green, rib-eye with basil and, 95-97
herbed potato hash, 208
hot, giardiniera, Gibsons, 201-2
hot, sauces, 41
red, grilled flank steak with eggplant and, 154
red, pan-fried potatoes, mushrooms and, 209
roasting, 88
Pesto and eggplant dip, Italian, 184-85
Peter Luger’s (Brooklyn), 43, 55-56
Peterson, Harlan (“Pete”), 192
Philadelphia cheese steak sandwich, 31
Pies:
brownie nut, 227
Mississippi mud, 228
Pinot Noir beurre rouge, 86
Pizza, Tuttaposto’s grilled dessert, 222-23
Plantains, in rib-eye steak with an island accent, 93-94
Plaucus, Lucius, 150
Poached:
beef salad with Thai seasonings, 110-11
steak and noodles, Vietnamese style, 104-5
Porterhouse steak(s), 6, 8, 43-51
grilled giant, with sherry- shallot vinaigrette, 50-51
with herbs and tomatoes, Tony Terlato’s, 49-50
holding together dangling pieces of, 38
pan-broiling, 43
with shallot-lemon butter, 47
sliced, with Nicole Bergere’s garlic butter sauce, 48-49
Portion size, 6
Posto (Los Angeles), 37
Potato(es):
hash, herbed, 208
magnificent mashed, with olive oil and herbs, 206
more than mashed, 207
pan-fried red peppers, mushrooms and, 209
pot pie with rosemary cream, 211
steak fries without the fryer, 210
Tuscan beans and, Nancy Barocci’s, 197-98
Pot pie, potato, with rosemary cream, 211
Pot roast:
braised beef with sweet-and-sour sauce, 145
Pre-game beer and cheese spread, 184
Prunes, in Nicole’s Moroccan steak casserole, 148-49
Puck, Wolfgang, 6
Pudding, rich raisin bread, 229
Queen Maida’s margarita, 179
Raisin bread pudding, rich, 229
Ralli, Hugo, 83
Ranchman’s Cafe (Ponder, Tex.), 53
Red beef curry, Thai, 157
Red devil tomatillo sauce, 141-42
Red flag flank steak, 156
Refrigerator-temperature steak, 8
grilling or broiling, 159
Relish, yogurt, 167
with basil and green peppers, 95-97
cracked-pepper, with roasted onion sauce, 94-95
pan-broiled, with mushroom compote, 87-88
pan-grilled, with sweet-hot mustard-beer sauce, 88-89
with Pinot Noir beurre rouge, 86
with tangy caper sauce, 92
taste test of, 91
wines to serve with, 81
Rib roast, 75
smoked, with Bill’s rub, 174
oven-roasted, with artichokes and potatoes, Lulu’s, 77-78
with shallot sauce, 82
wines to serve with, 81
W.R.’s Chicago cut with Gibsons roasting salt, 83-84
Rice:
and beans, old country, 213
rib-eye steak with an island accent, 93-94
see also Wild rice
Rich raisin bread pudding, 229
Ridged stovetop grills, 133
Roast(ed):
Chateaubriand with béarnaise sauce, 23-24
rib-eye with basil and green peppers, 95-97
rib steak with artichokes and potatoes, Lulu’s, 77-78
Scandinavian-style open-face tenderloin sandwiches, 29-30
strip, with horseradish cream sauce, 69-70
W.R.’s Chicago cut with Gibsons roasting salt, 83-84
Roasting, 8
peppers, 88
salt, Gibsons, 84
Romaine lettuce, in Italian-style greens, 202
Rosemary cream, potato pot pie with, 211
Round (cut), 3
Round steak(s), 135
wines to serve with, 81
Rubs, 128
Bill’s, 174
six-shooter spice, 37
Rum:
Hemingway’s daiquiri, 179
Moroccan steak casserole, Nicole’s, 148-49
roast, braised, with sweet- and-sour sauce, 145
Ruth’s Chris, 54
St. Elmo’s Steak House (Indianapolis), 54
Salad dressings:
orange-cumin vinaigrette, 22
tangy caper sauce, 92
Salads:
Asian beef, with cucumber, 20-21
beef, with Thai seasonings, 110-11
celery seed coleslaw, 199
couscous, with plum tomatoes, 190
doggie bag steak, 72
English apple-Stilton coleslaw, 199-200
fennel and cabbage, with goat cheese, Tapawingo’s, 192
hot bulgur, 198
à la Joe, 191
pancetta and winter vegetable, 193-94
Salsa, tomato-corn, for grilled steak, 216
Salt, 40
appropriate time for, 51
-crusted butt steak, Charlie’s, 107-8
roasting, Gibsons, 84
Sandwiches:
cheese steak, with barbecue
doggie bag steak, 73
flank steak, with red pepper- dill ketchup, 159-60
herb-burger, 177
Italian beef, 137
Philadelphia cheese steak, 31
Scandinavian-style open-face tenderloin, 29-30
bourbon caramel, 230
Cajun Power Garlic, 41
fresh tomato, 166
hot pepper, 41
pan, 46
Scandinavian-style mayonnaise, 29
sherry-shallot vinaigrette, 50-51
steak, 41
tangy caper, 92
Worcestershire, 41
yogurt, 110
see also Butter(s)
Sautéing. See Pan-frying
Scallops, in shellfish and mushroom appetizer, 188
Scandinavian-style open-face tenderloin sandwiches, 29-30
Schy, David, 169
Scoozi (Chicago), 218
Seasoning cookware, 133
Seasoning mixes:
Gibsons roasting salt, 84
Moroccan, Nicole’s, 149
six-shooter spice rub, 37
Selvaggio, Piero, 37
Seven-bone steak, 119
Shaking beef cubes, Germaine Swanson’s, 31-32
Shallot(s):
flank steak with, 155
lemon butter, 47
peeling, 147
sauce, rib steak with, 82
Shellfish:
and mushroom appetizer, 188
surf and turf, Asian style, 18-19
Sherry-shallot vinaigrette, 50-51
Short loin, 3
Short-order steak and eggs, 71
Short plate, 3
Shoulder steak, 119
Shrimp:
shellfish and mushroom appetizer, 188
surf and turf, Asian style, 18-19
braised artichokes and potatoes, 77-78
celery seed coleslaw, 199
cowboy beans, 196
Dad’s Day grilled vegetables, 219
English apple-Stilton coleslaw, 199-200
herbed potato hash, 208
hot bulgur salad, 198
hot pepper giardiniera, Gibsons, 201-2
Italian-style greens, 202
magnificent mashed potatoes with olive oil and herbs, 206
more than mashed potatoes, 207
mushroom strudel, Allen Sternweiler’s, 203-4
okra with toasted onions and cumin, 204
old country rice and beans, 213
outrageous onion rings, 205
pan-fried potatoes, red peppers, and mushrooms, 209
potato pot pie with rosemary cream, 211
spaghettini with golden Valencia tomatoes, 218
spinach spoon bread soufflé, 215-16
steak fries without the fryer, 210
steak house spinach, 214
stuffed tomatoes, 217
tomato-corn salsa for grilled steak, 216
Tuscan beans and potatoes, Nancy Barocci’s, 197-98
wild rice with wild mushrooms, 212
Sinclair, Upton, 152
Sirloin (cut), 3
origin of term, 99
beef salad with Thai seasonings, 110-11
butt steak braised in barbecue sauce, 106
cooking methods for, 99
fresh vs. frozen, 91
grilled, with Greek olive butter, 102-3
Japanese-style, with vegetables, 103-4
kebabs with yogurt sauce, 109-10
and noodles, Vietnamese style, 104-5
sandwich, doggie bag, 73
Texas-style chili, 112
wine-bathed, 100
wines to serve with, 81
Sirloin tip, 135
Six-shooter spice rub, 37
Skewers:
grilled beef rolls on, John Pisto’s, 27-28
sirloin kebabs with yogurt sauce, 109-10
barbecued, Korean style, 170-71
broiled, with an Asian accent, 165
with Caribbean sauce, David Schy’s, 169-70
curried, with yogurt relish, 167
grilled, with fresh tomato sauce, 166
spicy, 164
wines to serve with, 81
Sliced:
porterhouse with Nicole Bergere’s garlic butter sauce, 48-49
T-bone with Asian-flavored watercress, 39
Smoked beef ribs with Bill’s rub, 174
Soufflé, spinach spoon bread, 215-16
Soul Kitchen (Chicago), 22
Soups:
white gazpacho, 187
Southwestern:
stuffed filets with ancho sauce, Barbara Pool Fenzl’s, 19-20
top round with red devil tomatillo sauce, 141-42
Spaghettini with golden Valencia tomatoes, 218
Spanish:
cheese sauce, strip steak with, 64-65
white gazpacho, 187
Spice mixes:
Bill’s rub, 174
Nicole’s Moroccan, 149
six-shooter rub, 37
Spicy skirt steak, 164
Spinach:
steak house, 214
Spoon bread soufflé, spinach, 215-16
Spreads:
lush chicken liver pâté, 186
pre-game beer and cheese, 184
see also Dips
Sprouts, Asian steak with stir- fried beans and, 138-39
Steak:
diet and, 160
mail order, 232
portion size for, 6
see also specific cuts
“Steak and Chips” (Barthes), 84
Steak fries without the fryer, 210
Steak houses, 7, 52-60, 151, 161
ambiance in, 54
in smaller towns, 53
styles of, 53
Steak house spinach, 214
Steak sauce, 41
Steaming, 8
Sternweiler, Allen, 203
Stews:
Texas-style chili, 112
Stilton-apple coleslaw, English, 199-200
Stir-fried:
beans and sprouts, Asian steak with, 138-39
Japanese-style steak with vegetables, 103-4
shaking beef cubes, Germaine Swanson’s, 31-32
Thai red beef curry, 157
Stovetop grills, ridged, 133
Strawberry(ies):
gratin, warm, 224
Strip roast with horseradish cream sauce, 69-70
Strip steak(s) (top loin), 6, 8, 61-73
with Italian tomato sauce, 63-64
Palm’s steak à la Stone, 65-66
salad, doggie bag, 72
Saloon’s cheese steak sandwich with barbecue mayonnaise, 67-68
sandwich, doggie bag, 73
short-order eggs and, 71
with Spanish cheese sauce, 64-65
wines to serve with, 81
Strudel, Allen Sternweiler’s mushroom, 203-4
Stuffed:
filets with ancho sauce, Barbara Pool Fenzl’s, 19-20
tomatoes, 217
Sub-primal cuts, 3
Summer fruit cobbler, 225
Supermarkets, buying steak from, 5-6
Surf and turf, Asian style, 18-19
Swanson, Germaine, 31
Sweet-and-sour sauce, braised beef with, 145
Sweet-hot mustard-beer sauce, 88-89
Sweet potato, in Nicole’s Moroccan steak casserole, 148-49
Tabasco Sauce, 41
Tangy caper sauce, 92
Tapawingo (Ellsworth, Mich.), 192
Tasting steak, 90-91 T-bone steak(s), 6, 8, 33-39, 43
carving, 96
dressed in the Posto style, 37-38
famous Fiorentina, 34
holding together dangling pieces of, 38
with six-shooter rub and cowboy beans, 36-37
sliced, with Asian-flavored watercress, 39
with tomato-green peppercorn butter, 35-36
wines to serve with, 81
with arugula, 25
Asian beef salad with cucumber, 20-21
Chateaubriand with béarnaise sauce, 23-24
cold filet with Monique King’s orange-cumin vinaigrette, 22
grilled beef rolls on a skewer, John Pisto’s, 27-28
sandwiches, Scandinavian-style open-face, 29-30
shaking beef cubes, Germaine Swanson’s, 31-32
stuffed filets with ancho sauce, Barbara Pool Fenzl’s, 19-20
surf and turf, Asian style, 18-19
uptown cheese steak sandwich, 30-31
Tenderloin Room (St.Louis), 54
Tequila, in Queen Maida’s margarita, 179
Terlato, Anthony J. (Tony), 49
Texas-style chili, 112
Thackeray, William M., 17
Thai:
red beef curry, 157
seasonings, beef salad with, 110-11
Tip steak(s), 135
Italian beef sandwich, 137
Tomatillo sauce, red devil, 141-42
Tomato(es):
barbecue sauce, 175
-corn salsa for grilled steak, 216
Dad’s Day grilled vegetables, 219
golden Valencia, spaghettini with, 218
-green peppercorn butter, 35-36
paste in tubes, 102
peeling, 142
plum, couscous salad with, 190
porterhouse steak with herbs and, Tony Terlato’s, 49-50
red devil tomatillo sauce, 141-42
sauce, grilled skirt steak with, 166
sauce, Italian, strip steak with, 63-64
stuffed, 217
Tongs, 132
Top loin. See Strip steak(s)
Top round steak(s), 135
Italian beef sandwich, 137
orange beef, 144
with red devil tomatillo sauce, 141-42
Top sirloin steak, boneless. See Butt steak(s)
Touch method, 7
Trajan, emperor of Rome, 150
Trollope, Frances, 115
Tuscan beans and potatoes, Nancy Barocci’s, 197-98
Tuttaposto (Chicago), 222
Twain, Mark, 44
Under-blade steak, 119
Uptown cheese steak sandwich, 30-31
Veal, 3
Vegetables:
grilled, Dad’s Day, 219
Japanese-style steak with, 103-4
winter, and pancetta salad, 193-94
Vietnamese-style steak and noodles, 104-5
orange-cumin, 22
Vinegar, balsamic, 41
Vitamins, 161
Waiters, in steak houses, 53, 191
Warm strawberry gratin, 224
Watercress, Asian-flavored, sliced T-bone with, 39
Weaver, Susan, 211
Whiskey sour made simple, 179
White beans:
old country rice and, 213
Tuscan potatoes and, Nancy Barocci’s, 197-98
White gazpacho, 187
Wild rice with wild mushrooms, 212
Wine:
-bathed sirloin, 100
Caribbean blush, 179
Madeira, in bananas Clarence, 223
Pinot Noir beurre rouge, 86
Winter vegetable salad with pancetta, 193-94
Woks, 133
Worcestershire Sauce, 41
W.R.’s Chicago cut with Gibsons roasting salt, 83-84
Yogurt:
relish, 167
sauce, 110
Zagat Survey, 54
Zucchini:
Dad’s Day grilled vegetables, 219
fabulous fried, 189