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This homage to the Lone Star State’s most irresistible steaks showcases hundreds of recipes. Featuring beautifully photographed offerings from steakhouses, ranches, and restaurants throughout the state, this volume takes readers on a ride down the Chisholm Trail through the history of Texas’ steak culture.
The first chapter is devoted exclusively to steaks. The cooking methods and styles are as varied as Texas. Featured recipes include chili-cheese enchiladas topping a char-grilled rib-eye steak from the Southern border, pepper-crusted smoked beef tenderloin from the panhandle of west Texas, and a porterhouse crusted with a maple rub and grilled over an open flame from the hill country. Beef ribs, brisket, sausage, chili, and burger recipes come next, followed by a section for starters, sides, sauces, and rubs. This section includes favorites such as pan del campo, stuffed mushrooms, and butter beans and ham shanks. A final chapter devoted to desserts includes recipes for bread puddings, cobblers, blondies, custards, and adult beverages.
Also included are special tips and descriptions of which cut of meat is best used for what cooking technique. Photographs from inside the steakhouses and the ranches accompany each recipe, with extra information about the establishment or chef who brought the dish to perfection.
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