Prime – The Beef Cookbook by Richard H. Turner
October 19, 2017 by Jenny
In Prime: The Beef Cookbook, Richard H.
Turner, the king of meat, shares 150 recipes devoted to meat
cookery. Turner was trained by the Roux brothers, Pierre Koffmann
and Marco Pierre White – and now his talents are present in several
of London’s restaurants – Pitt Cue Co., Hawksmoor, Foxlow and more
– as well as being one half of Turner & George – the
best-quality butcher/supplier of British rare breed meat. He is
also the man behind the famed Meatopia festival.
There are so many recipes in this title that appeal to me (remember, I’m not the biggest beef lover by any means) – Burmese Beef Curry, Bone Marrow Dumplings, and Sichuan Beef. Turner’s vault of experience is spread throughout the pages between recipes and photographs that may tempt even the die-hard vegetarian. I was so gobsmacked by this book that I had to buy Hog and Pitt Cue Co and I love them all! That statement is high praise as I am typically not a fan of meat-centric cookbooks – Turner, however, is an exception.
The publisher, Mitchell Beazley, is sharing the tempting steak recipe below with our members as well as providing three copies of this book in our contest. Be sure to scroll to the bottom of this post to enter – open to US Eat Your Book members.
Butter-fried steak with
golden garlic
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
This is old-school French cookery at its best. If you can find grass-fed butter, then use it – evidence is mounting that grass-fed butter is healthier than intensively farmed butter, and it’s certainly better for you than margarine or oil.
- 2 x 500g (1lb 2oz) bone-in steaks such as T-bone or prime rib, 3-4 cm (about 1¼ – 1½ inch).
- 50g (1¾oz) beef dripping
- 125g (4½oz) unsalted butter
- 4 thyme sprigs
- 2 garlic bulbs, cloves peeled
- 1 rosemary sprig
- Maldon sea salt flakes and freshly ground black pepper
Season the steaks all over with salt and pepper.
Heat the dripping in a large cast-iron skillet or frying pan. When it has melted and is foaming, add the steaks and cook over a high heat until crusty on the bottom, about 3-4 minutes. Turn the steaks and add half the butter, the thyme, garlic cloves and rosemary to the skillet.
Cook over a high heat, basting the steaks with the foaming butter, garlic and herbs, turning once more and adding the remaining butter. Cook until the steaks are medium-rare, 3-4 minutes longer. Transfer the steaks to a chopping board or plate and allow to rest for at least 10 minutes, preferably longer.
Remove the herbs and keep frying the garlic until golden and soft. Cut the steaks off the bone, then slice the meat across the grain and serve with the meat resting juices poured over and the fried garlic cloves.
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 29th, 2017.
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