Steak: the whole story - hayward tim

This is the ultimate guide to steak: its historical, cultural and social significance - and how to cook it.

Steak is the ultimate foodstuff.

How does a single dish maintain such allure and cachet? For countless celebrations its a special-occasion treat; and its the true test of a home cook.

Dry-aged, hung, medium-rare, T-bone, fillet, reverse-seared, grass-fed, Wagyu, Kobe.

across the world, steak has a language all of its own.

Argentina, Australia, United States, Japan, Scotland, Brazil, Ireland, Poland - all count themselves amongst the best steak producers in the world.

As a dish, steak is truly international and globally loved.

Food writer Tim Hayward is obsessed with steak, from the finest haute cuisine to the cheapest, most flavorful cuts of meat.

Steak is a deep-dive into the world of chefs, farmers, butchers and diners - whether its the idle cook at home wanting to perfect their skills, or the greatest restaurants around the globe.

Arranged by the ABC of steak - Animal, Butchery, Cooking - this is the essential handbook for anyone with a greedy interest in good beef.

And with helpful recipes and tips for the best results, you will never again overcook a steak or wonder which cut to buy.

Steak is the essential guide for carnivores everywhere.