The Perfect Steak Cookbook: Essential Recipes and Techniques Paperback – October 20, 2020

Preparation techniques including dry brining, sounded gross to me but WOW try it ... lots of great recipes and guidance here, invaluable book, has its spot among my ATK books and the Joy of Cooking.

Plentiful helpful information!! I will definitely use it!

I grew up in a house where my dad would eat only beef, once in awhile ham, and sometimes hot dogs. So, my mother spent her life making well done beef in many different ways. My dad lived to be almost 95 and my mom is doing well at 93. I am not afraid of beef.This book is my beef Bible. I have never seen such a complete and sensible book about my favorite meat. Not only does it have the usual diagram of the cow with the types of beef from each area it tells you the characteristics of that beef and most unusually why that meat has a trademark density or texture. And then Mr. Budiaman tells us the best way to handle that section of the cow for the most scrumptious taste. You don't have to buy $25 per pound beef to have a delicious dinner.Another thing I like is that the author explains beef debates such as "what does searing meat actually do", "do marinades actually work?", "to move or not to move steak?", "should you rest meat?", "should you measure doneness with touch or thermometer?" --and others. He has thoughtful reasons for doing or not doing these things and I appreciate his opinions.The last section of the book is devoted to "Essential Sides". I am not sure how essential lobster mac and cheese is as an accompaniment to a beef dinner, but it does look like a delicious recipe. There are plenty of other essential sides including an authentic Ceaser Salad recipe complete with raw egg yolks and anchovy filets.The Perfect Steak Cookbook is one of my new most useful cookbooks. I know some people who may be getting a copy of this book for Christmas.

I am returning because I found a more complete meat cookbook

With so many free recipes on the Internet, I very rarely buy cookbooks. This is one of the three cookbooks that I will keep. Even though I was receiving a free copy of this book, I looked up the authors credentials before I made the decision to take the time to read and review it.In order to be a good home cook when it comes to beef, you have to understand what cut you are cooking, the techniques for cooking this cut, and the science behind it. I remember standing at the meat counter when I was in my 20's, having no idea what a top round roast was, or how to cook it. It looked like the beef roasts my grandmother made when I was young, so I bought one, took it home, and cooked it rare. Turns out grandma was roasting tenderloin, and the dog got this roast. That was when I knew I needed an education on beef. I'm giving away my age here, but back then, the Internet was in it's infancy, and it wasn't that easy to learn. I just avoided all meats labeled "top".Anyone that cooks beef needs this book. Needs to READ this book, starting on page one. Especially if you want to cook The Perfect Steak. This is your beef Bible. Buy this book for yourself, or any new cooks you know, that will take the time to actually read and appreciate the lessons being taught in it's pages.

I found this to be a very complete, comprehensive, and informative book about steak dishes and cooking beef properly. These aren't just plain steak recipes but are more flexible ways to use all cuts of steak and beef that you may come across. It will probably upset some steak aficionados who insist that the only true steak is a hunk of bleeding beef off a cow but if that were the book made, the recipes and content would have been far fewer in number and more limited. This book provides a much more surrounding context around beef that helps elevate steak dishes using not only good preparation techniques for the meat but setting the scene around it with properly paired sauces and sides to match the flavor profile and present a good, complete steak DISH. There's a good description about each of the parts of the cow and cuts of steak along with how to make each one well. Some of the recipes can feel a bit derivative and repetitive but are still separate recipes. Nevertheless, there's good content here for a lot of good ideas and the print and photography is enjoyable. The best steak experience relies not only on the pure beef and how it was treated and cooked. All pairings, sides, and sauces can paint a much more enjoyable flavor profile in your mouth by framing it with the context of other ingredients, and that's something that this book understands well. I was expecting a far smaller and more focused book but am pleasantly surprised with what I received.

I love eating steaks, burgers, jerky, anything beef related. I also really enjoy homemade food and have been looking for new bee recipes. I was super excited when I came across “The perfect steak cookbook” by Will Budiaman.Not only does the book teach you everything you need to know about beef, it also includes some awesome recipes and also how to make some sauces which I am always a huge fan of given that a good piece of meat should always be paired with a nice sauce.I have tried a few recipes so far and the book did not disappoint. Everything came out delicious.With all that said, it goes without say that the perfect steak cookbook is getting a perfect 5 stars rating from me.