Steak with friends

At home, with Rick Tramonto

 


OK, I admit it; I am a steak kind of guy. I love my beef, and can appreciate all the variety beef has to offer, and there really is a range. From fresh Argentine beef to dry-aged, to Wagyu and Kobe, but above all I prefer my beloved free-ranging organic Piedmontese cows from Oregon!

So what does it all mean, and how can you figure out what's what? Fair question, and while Steak with Friends – At home, with Rick Tramonto can answer many of these questions, you might end up forgetting them all after reading the killer recipes and seeing the fantastic photography that make this a steak lover’s must-buy. But it really is so much more than a steak lover’s cookbook. In fact, the title is downright deceiving.
Related Imagery
Bread Pudding with Gruyère and Shiitake Mushrooms

Chef Tramonto says, "I like to surprise my friends with savory bread puddings; most people expect bread pudding to be sweet, and so this is a conversation starter. Essentially it is just another form of bread stuffing or dressing and is therefore a great way to use leftover brioche or any good, rustic bread."

Download Recipes
Prepare the perfect steak
For classic Steak au Poivre
Perhaps calling this a steakhouse cookbook might be more appropriate since the staples are all here -- the great apps from crab cakes to oysters Rockefeller, chopped salads, sides, and of course the section on steaks -- but there’s a lot more to this story. Roasted frogs' legs? Uh, yes please. Lobster pot pie? Make it a double. Grilled lemongrass duck with turnips and prunes? OK, I’m game. Bread pudding with Gruyère and shiitake mushrooms? Whoa, let me clear my plate!

While Steak with Friends is not entirely about steak, it does come packed with some of the best info on steak I’ve seen in a long while. From cooking tips to cooking times, the differences between dry-aged and wet and how to choose the perfect cut, there is a mountain of information here, and that’s not even including the recipes.

Now there may be only so many ways to cook a steak, but Chef Tramonto has really focused on the technique in each of these recipes. He’s not trying to reinvent the perfect steak, but rather is showing you how to cook it at home! There are fine recipes for rubs, butters and steak toppers; all great ways to personalize that perfectly cooked steak, as well as a really solid selection of wine tips and recommendations.

Now, since I am first and foremost a wine guy I was surprised by how much attention is paid to wine in Steak with Friends. It’s not in-depth knowledge, then again this is a cookbook, but it is good knowledge that makes it obvious that wine is meant to be enjoyed with Chef Tramonto’s cooking. In short, it really rounds out a rather complete cookbook. And then there are those pictures! For that I’m afraid you’ll have to buy a copy. In a world full of cookbooks, this is one of my favorites of 2010!

I've included a set of recipes for the bread pudding and Steak au Poivre on the following pages. In a way this is a tough pairing because the Steak au Poivre is fairly assertively flavored, but a nice Cabernet Franc-based wine would work really well here, perhaps a Chinon or Bordeaux from Saint-Emilion.

Buy Steak with Friends: At Home, with Rick Tramonto


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Comments

  • Snooth User: plaintiger
    351771 76

    okay, so where's the savory bread pudding recipe that was the subject of the email that went out a while ago (and that said nothing else about bread pudding)?

    Oct 29, 2010 at 2:50 PM


  • Snooth User: plaintiger
    351771 76

    oh, never mind - i see it now (though it still should have been linked to in that email, seeing as it was ostensibly the subject).

    Oct 29, 2010 at 2:51 PM


  • These recipe's sound so outrageously wonderful, that I know I will make all of them for friends at our next wine tasting. Thankfully you did not include the calorie count. Great site, btw. Thanks.

    Oct 29, 2010 at 10:40 PM


  • Snooth User: ZEEDINE
    542043 9

    I spend most of my time buying and selling money every day for myself. When i see your snooth i jump to reading it. This one about the stakes is just fantastic, I live here in Thailand and the wine her comes with a mind blowing 289% import tax on top of an excessive profit for the importers in Bangkok, then the retailers profit, so you can see without being a qualified rocket scientist that shatter nuff de shit , vin ordinary is bloody expensive

    .

    I order many of your best choices and spend about $300 a week for what your readers can get for $50 , but that's life..



    Thank you, i enjoy every minutes of reading your news letter and your readers comments .

    The stakes i ordered specially from Australia and they were bloody good , all in all an excellent meal cooked on real charcoal ,
    ( the actual main cooking method her ) cheers for all the pleasure you give me. Roger Hazeldine..

    Oct 30, 2010 at 7:16 AM


  • Snooth User: Fairfield
    519269 12

    I tried to download the recipe but couldn't...what's the secret? It looks like a really good recipe!

    Oct 30, 2010 at 10:13 AM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 208,807

    The links for the recipes all are working for me. Just give them another click to see.

    Thanks Roger for your kind words. I really appreciate it!

    Oct 30, 2010 at 10:53 AM


  • The recipes downloaded fine for me too.

    Oct 30, 2010 at 12:00 PM


  • Snooth User: ZEEDINE
    542043 9

    .. You are in no one pocket and hence your comments a truly believe and 9 times out of ten many times ten out of ten i do enjoy your honest choice of wines, every ones palet is different and so there will always be a slight disagreement with ALL your recomendations ,but that is in no way a disraction as to your HONEST feelings for the wine.

    I will buy what you recomment and from time to time pull my face at some expensive bottle of your choice ,but i feel happy knowing you gave your thoughts with honesty. yours roger hazeldine,

    Oct 30, 2010 at 12:57 PM


  • The subject line on this email came to my (and everyone else's) iPhone simply as: Bread Pudding with Gruyere and Sh**. While the recipe here sounds wonderful, perhaps not the best way to sell it.

    Oct 31, 2010 at 1:03 PM


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