Book Review: “Steak with Friends” by Rick Tramonto

Steak with Friends is the first of Rick’s seven cookbooks to invite readers into his home, sharing food, faith, friends, and family.

And bringing you into his home is exactly what Rick Tramonto does with this great cookbook. I love this book. There are few cookbooks that you can keep by your bedside table and read for enjoyment.  I’ve got many cookbooks and use them for research and ideas, but “Steak with Friends” is fun.  From the great family setting on the cover to the photographs inside you can feel the love Rick has for his family and food.

Each chapter begins with an explanation of Rick’s ideas and philosophies about the recipes in that chapter.  Then each recipe has a short description and thought from Rick.  These short notes provide the reader with keen insights into just what makes Rick tick, in a food sense.

Each chapter can be considered the course of a meal.  And as you move through the courses not only do you get the recipe, but you also get tidbits of information that make preparation and cooking even easier.  As an example next to the recipe on  preparing a Dry-Aged New York Strip Steak you get a detailed explanation on How to Grill a Perfect Steak.  The explanation on how to grill to Rare, Medium-Rare and Medium-Well for Thick, Really Thick and Super Thick Steaks is one of the best and easiest to understand techniques I’ve seen.

There is not a weak chapter in the cookbook.  It doesn’t matter whether you are looking for a cold or hot appetizer to start your meal or Cherry Pie for desert there are no shortcuts.  One of the things I like best about this cookbook is the photography.  The Ben Fink photography is simply stunning.  I’ve learned some great plating ideas from the book.  Most cookbooks are meant to sit on a shelf when they aren’t being used, but Steak with Friends makes a great coffee table book.  It’s fun to read and it’s fun to just look through.

For the outdoor cook there are several great recipes designed for the grill.  Rick was kind enough to supply a couple recipes that are perfect for the home BBQ/Grilling chef.

This is one of my favorite cuts—well, unless I am offered a bone-in rib eye, which is also one of my favorites. Hanger steak is not very pretty and comes in two lumpy pieces connected by a tough sinew that should be disconnected and discarded. Hangers are also known as butcher’s steaks because in the old days no one wanted such a homely-looking piece of meat and so the butchers took them home for their own families—much to their delight. Today these cuts are extremely trendy and popular, and for good reason: Hanger steak is full bodied and downright delicious. It takes very well to being marinated.  Serves 4

Hanger Steak

2 hanger steaks, about 1 pound each, cleaned, trimmed, and jacquarded by a butcher
Balsamic Marinade (recipe below)
Olive oil
Kosher salt and freshly ground black pepper
Mushroom Jus (recipe below)

In a shallow baking dish, cover the steaks with the marinade. Gently rub it into the meat. Cover and refrigerate for at least 24 hours or up to 36 hours.
Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler.

Lift the steaks from the marinade and let the marinade drip into the dish. Brush the steaks with olive oil and season generously with salt and pepper.
Grill the steaks, turning 2 or 3 times, for a total of 12 to 14 minutes for medium-rare meat. Brush the steaks with the marinade during the first half of grilling. If the thin ends of the steaks are getting done before the thicker, turn the steaks so that the thin sections are on the outer, or cooler, part of the grill. Let the steaks rest for about 5 minutes before serving.

Meanwhile, in a saucepan, heat the jus over medium heat until very hot.
Slice the steaks against the grain, and divide among 4 serving plates or arrange on a platter. Spoon the jus over the steak and serve.

Balsamic Marinade

Makes about 3½ cups, enough for 4 to 6 (12- to 16-ounce) steaks

¾ cup balsamic vinegar
2 teaspoons grated orange zest
¼ cup freshly squeezed orange juice
2 cloves garlic, minced
1 shallot, minced
1 tablespoon chopped fresh thyme
2½ cups olive oil
Kosher salt and freshly ground black pepper

In a glass, ceramic, or other nonreactive mixing bowl, stir together the vinegar, orange zest and juice, garlic, shallot, and thyme. Whisk in the olive oil until it comes together. Season to taste with salt and pepper.
Use immediately or cover and refrigerate for up to 3 days.

Mushroom Jus

Makes about 2 cups

2 tablespoons unsalted butter
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups sliced shiitake mushrooms
Kosher salt and freshly ground black pepper
2 cups Veal Jus, demi-glace, or reduced chicken stock

In a medium-sized saucepan, melt the butter over medium heat. Sauté the shallots and garlic for 3 to 4 minutes, until softened.
Add the mushrooms and sauté for about 3 minutes, or until the mushrooms begin to exude their liquid. Season to taste with salt and pepper.
Add the veal jus, raise the heat to medium-high, and bring to a simmer. Cook for 5 to 6 minutes, or until the sauce comes together. Serve immediately or cover and refrigerate for up to 3 days.

—From Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody/Andrews McMeel Publishing

We eat a lot of broccoli rabe at our house, and whether it’s grilled, sautéed, steamed, or stir-fried, we love it. In this recipe I put it directly on the grill, although you may want to put it in a vegetable-grilling basket. Either way, the smokiness imbues the already pleasingly bitter green with another layer of flavor and depth. I love this with beef especially, and nothing could be simpler. If you have not already made the garlic confit, use any garlic-infused oil.
Serves 4

Grilled Broccoli Rabe

1 pound broccoli rabe, trimmed
4 tablespoons oil from Garlic Confit (page 181)
1 teaspoon dried red pepper flakes
Kosher salt and freshly ground black pepper

In a saucepan filled about halfway with boiling, salted water, blanch the broccoli rabe for about 1 minute, or just until the rabe begins to wilt. Drain well and transfer to a bowl.

Add 3 tablespoons of the oil and the pepper flakes to the broccoli rabe, toss well, and season to taste with salt and pepper. Set aside for at least 15 minutes or up to 30 minutes to marinate.

Prepare a charcoal or gas grill so that the coals or heat element are medium-hot.

Grill the stalks of rabe for about 2 minutes on each side. This will let you get some char and smoke on the broccoli rabe. Transfer to a plate, drizzle with the remaining 1 tablespoon garlic oil, and serve immediately.

Garlic Confit

Makes about 1½ cups

12 cloves garlic
1 cup extra-virgin olive oil

In a very small saucepan, cover the garlic cloves with oil. Cook over very low heat for 35 to 45 minutes, until the garlic is very soft. Cool to room temperature. The garlic is ready to use, as is the oil.

Use right away or cover and refrigerate for up to 1 week.

—From Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody/Andrews McMeel Publishing