The New Steak: Recipes for a Range of Cuts plus Savory Sides

Steak is synonymous with big flavour, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In this substantive take on steak entrees, Cree LeFavour shares approachable recipes for all-American, bistro, Far East, Tex- Mex, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods - sauteing, roasting, broiling, grilling, braising, and wok-frying - these recipes teach novices as well as experienced cooks how to cook steaks well.