Knife: Texas Steakhouse Meals at Home

James Beard candidate and Bravo's "Top Chef" challenger Chef John Tesar uncovers the key to cooking the most flawless, beefiest, most heavenly steak you've ever tasted.

"I've had some marvelous dinners at Knife. Tesar truly realizes how to cook a steak, and this extraordinary book gives you how he does it!" – Aaron Franklin, writer of The New York Times success, Franklin Barbecue

Nobody cooks a steak like unbelievable culinary specialist John Tesar. In his first since forever cookbook, Knife uncovers Chef Tesar's insider facts to cooking the most flawless, beefiest, most delightful steak you've ever tasted. Implanted with the kind of Texas and Tesar's culinary virtuoso, Knife goes "Back to the Pan," and shows you the technique for cooking the ideal steak. Tesar doesn't stop at steak, however; this book is loaded with plans for cooking sheep, pork, veal, and the best burgers ever. Tesar likewise presents the plans to his unique sides: Roasted Okra, Avocado Fries, and Bacon Jam, and secure adaptations of exemplary sauces. With plans for your preferred delicious cuts of meat, just as methods for making delectable dishes from misjudged less expensive cuts, Knife is dedicated to the festival of steak in each structure.

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 The New 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.

This is going to be one of my favorite cookbooks, and I have several hundred. John tells a story...you get to know him with the turn of each page. Who he is, is reflected in his cooking and his attention to detail. I've learned more about various types of meat than I ever thought I knew, and the amazing ways to prepare them. There is something for every taste in this book. The photography is mouthwatering. I've already made the Bacon Jam, one jar was quickly devoured. Try it on a grilled cheese sandwich — trust me. If you thought you knew John Tesar based only on what you've seen on TV, you're going to be plesantly surprised at what you find in this cookbook. This is his first, and hopefully not his last cookbook. I feel like I've made a lifelong friend. --Lagrandbaker

Excellent, clear and precise recipes. Wonderful narrative and story line. I do a great deal of meat cooking....grilling, BBQ, smoking, slow cooking, etc and this great book has a place in my 200 book library! Definitely learned some new techniques and cooking strategies. You will need a good cast iron skillet! --Dean Romanow

We have tried two recipes so far and loved them. We live in an apartment and cannot use an outside gas grill. The steaks cooked in a cast iron skillet on the stovetop using the instructions in the book are as good as we use to have on our grill. --J. Wood