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Index
Cover
Dedication
Acknowledgments
Contents
Introduction: Great Steak
About Steak
Making, Buying, and Cooking Steak
Not Aging Steak at Home
The Touch Method
Grading Beef
Uptown Cuts
Tenderloin
Ode to Beefsteak
Searing
Bill’s Six-Step Guide to Great Grilling
Philadelphia Cheese Steak Sandwich
T-Bone
Closing the Gap
Condiments
Porterhouse
A Mighty Porterhouse Steak
Composed Butters
Salting
The Enduring Magic of the Steak House
Strip or Top Loin
The Case for Fat
Rib
Resting
Wine with Steak
Succulence and Simplicity
Rib-Eye
Roasting Peppers
Tasting Steak
Carving
Sirloin
Tomato Paste in Tubes
Chuck Wagon and Boarding House Dining in the Wild West
Downtown Cuts
Chuck
Beefsteak Club Rules
Tenderizing
Stewing
Equipment: Just the Basics
Round/Eye Round/Rump
Adding Flavor
Peeling Tomatoes
Peeling Garlic and Shallots
The Steak in History
Flank
A Note on Temperature
Steak and Diet
Skirt
Mustard
Crosstown Cuts
Making Barbecue Sauce
What to Drink Before and After Your Steak
All Around the Town
Before the Steak
Salad à la Joe
With the Steak
Parsley
After the Steak
Mail-Order Steaks
Conversion Chart
Index
About the Author
Copyright
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