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Imperial Library
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Index
Cover
Title Page
Copyright
Contents
Preface
Introduction
Part I: Know Thy Beef
Chapter 1: The Story of Beef
Chapter 2: Buying Steaks
Chapter 3: Steak Cuts
Part II: Next-Level Beef
Chapter 4: Dry Aging
Chapter 5: The Grill
Chapter 6: Fuel
Part III: Steak Perfection
Chapter 7: Firing Up
Chapter 8: The Cook
Chapter 9: Sides, Sauces, and Drinks
– Green Salad with Garlic Vinaigrette
– Garlicky Sautéed Mushrooms
– Raw Tomatoes
– Twice-Baked Potato
– Home Frites
– Grilled Vegetables
– Salsa Verde
– Charred Jalapeño–Anchovy Compound Butter
– Perky Red Wine Sauce
Resources
Acknowledgments
Index
About the Author
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