Amazon Review Excerpts:
"You'll love it! I will never cook steaks any other way!"
"Frankly, the result achieved with this type of cooking looks way better than any of the Youtube video results I've seen for medium-rare steaks (done by famous chefs)."
Learn how to make perfectly-cooked steak at home.
If you've ever wondered why the steaks in restaurants taste so much better than the ones you make at home or had your steaks come out mostly flavorless and gray, then this is the book for you.
About a year ago, I ordered a beautiful and tasty ribeye steak at a restaurant and was blown away by how good it was. A few days later, I tried to cook a steak at home, but it didn’t come out anywhere near as good as the one at the restaurant. In trying to find out why, I found myself embarked on a delicious, year-long adventure of research and experimentation, in search of the perfect steak recipe.
I now have a method which produces a perfectly seasoned steak with a deep-brown crust and consistently juicy interior every time. There’s no more guesswork; I just follow the steps, and get to eat a steak just as good or often better as those which I’ve eaten when going out and spending 3-4x as much plus tax and tip.
You’ll Learn:
- What characteristics we're looking for in a great steak.
- How to never overcook another steak.
- How to maximize the steak’s crust without overcooking the middle.
- What seasonings will enhance, but not overpower the flavor of the steak.
- How to keep your steaks juicy and flavorful at any level of doneness.
- What cuts of meat are worth the money and which ones to avoid.
- And a whole hecuva lot more!
What’s In the Book
Basically all the information (illustrated with 67 photos) you'll ever need to know to cook a perfect steak every time. First, we'll cover "Steak Theory" & deconstruct steak into the various components which contribute to its ultimate flavor. Then we'll discuss the various methods available for preparing and cooking steak and settle on the few techniques which are most likely to give us the results we desire.
From there, I suggest some tools and ingredients you’ll need as well as how to pick the right steak. Finally, I’ll cover in great detail and with lots of pictures, the exact preparation and cooking process that will yield restaurant-quality results.
Can I really trust this guy to tell me how to make delicious steak?
If I were you, I would be skeptical too. There are so many poor-quality Kindle books that finding a good one can be surprisingly hard. This is not some cheap 20-page “brochure” or “article” fancied up as a Kindle book. If printed out on regular copy paper, the book is about 80 pages long and there are 67 high-quality photographs illustrating all of the important points and steps in my process.
And I’ve done my best to back up all of my statements with evidence, a source, or reasoning versus just blindly declaring something as fact. For example: FACT: John Lasater is handsome. SOURCE: My mother.
But I already know how to cook steak!
Well, I don’t disagree with you, but:
- Are you maximizing the flavor that you get out of each steak?
- Is your crust thick and full of texture and flavor?
- Is the interior uniformly juicy and tender?
- Is it seasoned to amplify and complement the steak's natural flavor?
- Does it taste as good as a $20-$30 steak you might buy at a high-end
restaurant?
If not, then I can guarantee that you will bring your steak preparation skills to the next level and produce some fantastic steaks by reading this book.
Let’s do this.
In steak we trust,
John Lasater
"You'll love it! I will never cook steaks any other way!"
"Frankly, the result achieved with this type of cooking looks way better than any of the Youtube video results I've seen for medium-rare steaks (done by famous chefs)."
Learn how to make perfectly-cooked steak at home.
If you've ever wondered why the steaks in restaurants taste so much better than the ones you make at home or had your steaks come out mostly flavorless and gray, then this is the book for you.
About a year ago, I ordered a beautiful and tasty ribeye steak at a restaurant and was blown away by how good it was. A few days later, I tried to cook a steak at home, but it didn’t come out anywhere near as good as the one at the restaurant. In trying to find out why, I found myself embarked on a delicious, year-long adventure of research and experimentation, in search of the perfect steak recipe.
I now have a method which produces a perfectly seasoned steak with a deep-brown crust and consistently juicy interior every time. There’s no more guesswork; I just follow the steps, and get to eat a steak just as good or often better as those which I’ve eaten when going out and spending 3-4x as much plus tax and tip.
You’ll Learn:
- What characteristics we're looking for in a great steak.
- How to never overcook another steak.
- How to maximize the steak’s crust without overcooking the middle.
- What seasonings will enhance, but not overpower the flavor of the steak.
- How to keep your steaks juicy and flavorful at any level of doneness.
- What cuts of meat are worth the money and which ones to avoid.
- And a whole hecuva lot more!
What’s In the Book
Basically all the information (illustrated with 67 photos) you'll ever need to know to cook a perfect steak every time. First, we'll cover "Steak Theory" & deconstruct steak into the various components which contribute to its ultimate flavor. Then we'll discuss the various methods available for preparing and cooking steak and settle on the few techniques which are most likely to give us the results we desire.
From there, I suggest some tools and ingredients you’ll need as well as how to pick the right steak. Finally, I’ll cover in great detail and with lots of pictures, the exact preparation and cooking process that will yield restaurant-quality results.
Can I really trust this guy to tell me how to make delicious steak?
If I were you, I would be skeptical too. There are so many poor-quality Kindle books that finding a good one can be surprisingly hard. This is not some cheap 20-page “brochure” or “article” fancied up as a Kindle book. If printed out on regular copy paper, the book is about 80 pages long and there are 67 high-quality photographs illustrating all of the important points and steps in my process.
And I’ve done my best to back up all of my statements with evidence, a source, or reasoning versus just blindly declaring something as fact. For example: FACT: John Lasater is handsome. SOURCE: My mother.
But I already know how to cook steak!
Well, I don’t disagree with you, but:
- Are you maximizing the flavor that you get out of each steak?
- Is your crust thick and full of texture and flavor?
- Is the interior uniformly juicy and tender?
- Is it seasoned to amplify and complement the steak's natural flavor?
- Does it taste as good as a $20-$30 steak you might buy at a high-end
restaurant?
If not, then I can guarantee that you will bring your steak preparation skills to the next level and produce some fantastic steaks by reading this book.
Let’s do this.
In steak we trust,
John Lasater
