Knife: Texas Steakhouse Meals at Home

by John Tesar, Jordan Mackay

Overview

The Michelin Star chef and James Beard Award nominee reveals the secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted.

Infused with the flavor of Texas and John Tesar’s culinary genius, Knife goes “Back to the Pan,” and shows you the method for cooking the perfect steak. Tesar doesn’t stop at steak, though; this book is full of recipes for cooking lamb, pork, veal, and the best burgers ever. Tesar also offers up the recipes to his signature sides: Roasted Okra, Avocado Fries, and Bacon Jam, and foolproof versions of classic sauces. With recipes for your favorite juicy cuts of meat, as well as techniques for making mouthwatering dishes from underrated cheaper cuts, Knife is devoted to the celebration of steak in every form.

“I’ve had some phenomenal meals at Knife. Tesar really knows how to cook a steak, and this great book shows you how he does it!” —Aaron Franklin, New York Times–bestselling author of Franklin Barbecue

“John Tesar is a true beef artisan and this book is a fantastic window into his world of explosive flavor.” —Adam Perry Lang, chef/owner APL Restaurant and author of Serious Barbecue

“Knife: Texas Steakhouse Meals at Home is a stunning tribute to steak and the intricacies of cooking cuts properly.” —D Magazine

Product Details

ISBN-13:	9781250079183
Publisher:	Flatiron Books
Publication date:	06/04/2024
Sold by:	Barnes & Noble
Format:	eBook
Pages:	370
Sales rank:	433,285
File size:	127 MB
Note:	This product may take a few minutes to download.

About the Author

John Tesar was called “the single most talented cook I ever worked with” by Anthony Bourdain. Tesar also enjoys the pseudonym Jimmy Sears in Bourdain’s bestselling memoir Kitchen Confidential and in Medium Raw. An iconoclastic celebrity of the food world, Tesar came up as a chef in New York City at 13 Barrow St, 44 & Hell’s Kitchen, Vine, and the Supper Club. He then went on to open two acclaimed restaurants in Dallas that have been named among the best in the country by Bon Appetit, Eater, and Esquire. Tesar is a fixture of Dallas’s restaurant scene and a true “chef’s chef.” He has garnered praise from Food & Wine and The New York Times, has appeared on the Today show and The Early Show, and was a contestant on Bravo’s Top Chef.


Jordan Mackay is a James-Beard-award winning writer on food, wine, and spirits. His books include Secrets of the Sommeliers and TheNew York Times bestseller Franklin Barbecue, and his work has appeared in such publications as The New York Times, The San Francisco Chronicle and Food & Wine.

Editorial Reviews

04/03/2017
In his debut cookbook, Tesar, who runs various Dallas restaurants, cuts right to the chase, beginning with steak prepared with a straightforward method he calls “back to the pan.” That pan should be carbon steel and the recipe includes only salt, pepper, a little oil, and lots of attention. Before firing up the stove, readers are confronted with a lengthy biography of Tesar (writing with James Beard–winning author Mackay), covering his salad days in the Hamptons and his Manhattan training under the tutelage of Anthony Bourdain. Then he provides 40 pages of beef and equipment basics, covering types of cuts, grass-fed and grain-fed cows, and the joys of a portable gas burner. Despite his Texas residency, Tesar has no fondness for charcoal grills, even for burgers, as he demonstrates in a chapter that includes a classic patty melt recipe and a brief, smart rant on the structural and textural integrity of sandwiches. He strays away from beef for a sriracha pork belly sandwich, tuna tartare, and exactly one dessert (a chocolate coffee tart), but, with the help of Mackay and juicy photos by Dallas photographer Kevin Marple, Tesar returns again and again to perfecting the preparation of red meat. (May)

Publishers Weekly

"I've had some phenomenal meals at Knife. Tesar really knows how to cook a steak, and this great book shows you how he does it!" —Aaron Franklin, author of The New York Times bestseller, Franklin Barbecue

"John Tesar is a truebeef artisan and this book is a fantastic window into his world of explosive flavor." – Adam Perry Lang, Chef/Owner APL Restaurant and Author of Serious Barbecue, BBQ 25, and Charred & Scruffed

“Knife: Texas Steakhouse Meals at Home is a stunning tribute to steak and the intricacies of cooking cuts properly.”
—D Magazine

From the Publisher