The Great Steak Book - Review

By Grady Spears

A cowboy's place is in the kitchen. Grady Spears first proved that with A Cowboy in the Kitchen, his first cookbook that was a bucking bronco of a ride leading to exquisite cuisine somehow rustic and sophisticated at the same time. The executive chef of the upscale Reata restaurants in Texas and California saddled up for this sequel and has roped in equally successful results. Spears dazzles us with his creativity with succulent fare like Texas Beef Wellington that includes poblano chilies and grated queso (soft Mexican cheese), Dutch oven skirt steak suited in a glaze prepared with bourbon, brown sugar, Dijon mustard, jalapeno, bacon and Worcestershire sauce and Texas London Broil marinated in red wine, soy sauce, scallions, garlic and jalapeno peppers.

Reviewed by Lisa Messinger