Steak with Friends: At Home, with Rick Tramonto

408 Pages·2010·11.28 MB·English

by  Rick Tramonto

Other Books by Rick Tramonto
OSTERIA: Hearty Italian Fare from Rick Tramonto’s Kitchen
FANTASTICO: Little Italian Plates and Antipasti from Rick Tramonto’s
Kitchen
TRU: A Cookbook from the Legendary Chicago Restaurant
AMUSE-BOUCHE: Little Bites That Delight Before the Meal Begins
AMERICAN BRASSERIE: 180 Simple, Robust Recipes Inspired by the Rustic
Foods of France, Italy, and America
BUTTER SUGAR FLOUR EGGS: Whimsical Irresistible Desserts

Steak with Friends text copyright © 2010 Rick Tramonto. Photography copyright © 2010 Ben
Fink. All rights reserved. No part of this book may be used or reproduced in any manner
whatsoever without written permission except in the case of reprints in the context of reviews.
For information, write Andrews McMeel Publishing, LLC, an Andrews McMeel Universal
company, 1130 Walnut Street, Kansas City, Missouri 64106.
E-ISBN: 978-1-44940043-9
Library of Congress Control Number: 2009938774
www.andrewsmcmeel.com
Photography: Ben Fink
Design: Vertigo Design, NYC
Prop Stylist: Joe Maer
www.tramontocuisine.com
ATTENTION: SCHOOLS AND BUSINESSES
Andrews McMeel books are available at quantity discounts with bulk purchase for educational,
business, or sales promotional use. For information, please write to: Special Sales Department,
Andrews McMeel Publishing, LLC, 1130 Walnut Street, Kansas City, Missouri 64106.
[email protected]
I dedicate this book to my Heavenly Father, with whom I have a great covenant, and my Lord
and Savior Jesus Christ, who always leads me down the right road and who brings me through
every storm every time. One verse in particular guides me through my life: “I can do all things
through Christ who strengthens me.” Philippians 4:13.
To the love of my life and my best friend, my wife, Eileen Tramonto, who kept me on track
throughout the process of organizing and writing, and stepped in wherever needed and did
whatever it took—with true grace and unconditional love. Thank you very much.
To my sons Gio, Sean, and Brian, who keep me cooking and eating all the time. I love you guys.
And finally to my mom and dad, Frank and Gloria Tramonto, who have both gone home to be
with the Lord. I love you and miss you and wish you could have enjoyed this book because you
gave me the spirit of hospitality and truly taught me Joshua 24:15: “But as for me and my house,
we will serve the Lord.”

CONTENTS
Acknowledgments
Introduction
COLD APPETIZERS
HOT APPETIZERS
SALADS
SOUPS AND SANDWICHES
FISH AND SEAFOOD
STEAK ON A PLATE
STEAK AND BEEF CLASSICS
STEAK TOPPERS, RUBS, AND GLAZES
SAUCES, STOCKS, DRESSINGS, MARINADES, AND SYRUPS
OTHER MEAT AND POULTRY
SIDE DISHES
DESSERTS
Sources
Metric Conversions and Equivalents
ACKNOWLEDGMENTS
Thanks to my friend and cowriter, Mary Goodbody, who for the fifth
time has helped me put all of my thoughts and recipes into this book.
Thanks for your attention to detail and for making me sound so good
and all of the kumbaya.
Thanks to my supportive and loving family, Eileen Tramonto; Gio
Tramonto; Sean and Brian Pschirrer; Luke, the star German Shepherd,
who holds a special place in our family’s hearts; Paul and Dorothy
Tramonto; Ed and Mary Carroll; Kathleen (Carroll), Lenny, Jesse, and
Hannah Williams; and Joe and Bridget Carroll. You all continue to show
me how to live and breathe outside the culinary world. Thanks for the
breath of fresh air.
Thanks to my spiritual family, my pastor Gregory Dickow and his wife
Grace Dickow of Life Changers International Church, for their love,
blessings, teachings, prayers, and feeding me the Word of God. I can’t
thank you enough. Thanks also to Bishop T. D. Jakes; Joel and Victoria
Osteen; Pastor James McDonald at Walk in the Word; Pastor Greg Laurie
at New Beginning; Joyce Meyer for her teachings and wisdom of the
Word of God; and Sarah Kelly for her music ministry.
Thanks to my loyal and longtime agent and friend, Jane Dystel; my
editor, Jean Lucas; publisher Kirsty Melville; and the great team at
Andrews McMeel for their trust and faith in this book and me. Thanks to
my friend and photographer, Ben Fink, and his team for the incredible
photographs and the brilliance of using natural light. Thanks for sharing
my passion for this style of cooking at home with friends and family.
A big thanks to Allison Lew and Vertigo Design for bringing the book
to life, and to Joe Maer for propping the photos so brilliantly.
Special thanks to the culinary team: Chef Jared Van Camp, Chef Ray
Stainis, Chef Tim Graham, and Pastry Chef Erin Swanson. Thanks to
Kendall College Executive Chef Chris Keacki and the impressive students,
Allie Seeberg, Ben Beroin, and Philip Goldbroch, for being my at-home
culinary team on this book. And very special thanks to Allen Brothers,
who supplied the steaks for this book so that we could showcase how
beautiful steaks can be.
I would like to thank my chefs and staffs at Tru and at Tramonto Steak
and Seafood.
Thanks to sommelier Chad Ellegood for his wine and other beverage
notes and for staying true to his passion for good service.
I would also like to thank Reggie Anderson who kept me healthy and
strong during the writing of this book and who kept me “Regi-fied”! I
usually gain weight when I write a book but with Reggie’s diligence, I
actually lost a little.
I would also like to thank the City of Chicago, Mayor Richard Daley,
and the food press for supporting me and allowing me to hone my craft
in this great city.
Thanks to those who inspire me on a daily basis and who support my
culinary efforts. You know who you are.
Thanks to my supportive friends who I rarely get to see but who I love
to cook for at home and who inspired me to write this. I love you guys.
Thanks to Ron, Jill, Zeke, and Olivia Losoya; Jim and Linda Murdough;
Wendy Payton; and Paul, Carley, and Emily Lagerquist. Last but not
least, thanks to my culinary partner and pastry chef extraordinaire Gale
Gand, who continues to travel this journey with me and provides daily
inspiration—both in and out of the kitchen.
A very special thanks to the vendors and the farmers I work with
every day across the country. This book would not be possible without
you. You work so hard to find and grow the best-of-the-best ingredients
and products for me to use in my restaurants and recipes, and especially
at home for my friends and family. And a special shout-out to Chicago’s
Green City Market, which is more awe-inspiring with every visit. Thank
you. God bless you all and may the grace of God be with you.
—RICK TRAMONTO
A tremendous thanks to Rick for yet again entrusting me with his words
and his amazing food. This is a book to cook out of, day in and day out,
and I can hardly wait to get started. Thanks, too, to Eileen Tramonto for