Steak isn’t what it used to be!

Take backyard and cottage steak grilling to a whole new dimension. With expert tips and tricks on butchering, trimming and grilling basics, as well as details about different kinds of steak including butcher’s cuts, you’ll cook a perfect, juicy steak exactly right, every time. Steak Revolution is a journey into the sublime: whole bone-in rib-eye cooked with chili paste and its own rendered fat, hanger steak with cheater’s tzatziki, wood-grilled flat iron, Brazilian-style skewered picanha, orange-squeezed grilled culotte and a hundred more tantalizing, mouth-watering steak recipes that will thrill the grill and that speak to the steadily emerging taste for better—and more affordable—cuts of steak.

IVY KNIGHT has over ten years’ experience as a chef in Toronto, Kingston and Austin, Texas. A writer and editor, she is a regular columnist for the Toronto Star, writes regularly for The Globe and Mail and Toronto Life and is the editor-in-chief and co-founder of Swallow, the popular and influential daily blog on food and food trends. Ivy is also a culinary consultant for the Food Network show Pitchin’ In (with Lynn Crawford) and is working with Jamie Kennedy on his new cookbook.

ROB FIRING has been marketing cookbooks for nearly twenty years and has worked directly with some of the biggest names in food in Canada and around the world, including Anthony Bourdain, Jamie Oliver, David Rocco, Laura Calder and Jamie Kennedy. He is an avid home cook and an occasionally successful gardener.

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