What’s inside

If you only learn one way to cook a steak, make it the cast iron way. A screaming-hot pan gives you a deep crust, and a little butter at the end does the rest. That’s chapter one, and it’s on the blog if you want to try it tonight.

The book covers:

• How to pick a cut: ribeye, strip, sirloin, and the cheaper ones that are better than they look
• Seasoning, including our own steak rub
• Cast iron and the grill
• A temperature chart for every doneness, with the USDA’s food safety guidance alongside it

A note on the download

This is a sample chapter. The whole cookbook doesn’t exist (Cast & Crumb is a demo store), but the chapter does, and it’s a real PDF you can cook from.