Any cowboy worth his spurs will tell you that beef isn't just what's for dinnerit's a way of life. So when you're wondering what to do with that thick cut of sirloin, better turn to a real expert for advice. And we're not talking about just any cowboyranch hand-turned chef Grady Spears spent years riding and roping on the range before becoming executive chef of the legendary Reata restaurants in Texas and California.
Following up on his wildly-successful A Cowboy in the Kitchen, Grady turns his attention to the finer points of cooking beef in The Great Steak Book. Inside, you'll learn about the importance of marinating which cuts are the most tender; and which cuts work best with different cooking methods. To top it off, Grady shares his collection of recipes, tips, and techniques from his friends Nolan Ryan and the Bellamy Brothers, Grady and his Great Steak Book are the real deal.
Grady Spears is the executive chef of the three Reata restaurants in Fort Worth and Alpine, Texas, and Beverly Hills. He is also the author of two previous cookbooks: A Cowboy in the Kitchen and Cowboy Cocktails. Torri Randall is a cookbook editor and freelance writer who makes her home in northern California.