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When it comes to cooking steak, Morton's has been well known and well regarded for almost 30 years, since the Chicago steakhouse was founded in 1978. Even if it's not your favorite steakhouse, you can't deny that they know what they've doing. Morton's Steak Bible shares some, if not all, of their knowledge of cooking red meat, as well as how to prepare just about all of their most popular steakhouse sides and desserts. The sides include dressings, salads, soups and veggies, like creamed spinach, and the desserts range from simply fruit concoctions to Hot Chocolate Cake.
The meat is the most important topic, of course, and the book describes the cuts and every technique that they use on each one, from selecting spices and marinades to knowing the proper cooking times. By following their guides, you may never overcook (or undercook) another steak again.
