Bookazines from FIRE&FOOD Publishing are both books and magazines in one. Bookazine No. 5, "Best Steak," is one of the most successful in the popular bookazine series. And for good reason. More and more meat lovers appreciate a good cut of steak-quality beef—and we're not just talking about filet mignon.

Beyond well-known cuts like rump steak, roast beef, or filet mignon, lesser-known steak cuts such as flank steak or skirt steak offer impressive and distinctive beef experiences—provided the meat quality and preparation method are right. The FIRE&FOOD Bookazine No. 5 "Best Steak" explains, in a concise and easily understandable way, the other criteria that determine whether a steak cut can truly become a "Best Steak."

Learn all about the ultimate challenge in grilling!

Those who love steaks are captivated by its pure, honest flavor. And that's true worldwide – whether you prefer a sirloin or filet mignon, ribeye, rump steak, entrecôte, filet mignon, New York strip, tomahawk steak, bistecca alla fiorentina, or the legendary churrasco, to name just a few classic steaks.

FIRE&FOOD dedicates an entire bookazine to this ultimate discipline in grilling and gives international steak experts a voice: with insider information from the right meat selection to the special cut, foolproof recipes as well as valuable tips and tricks that equip the reader perfectly for the path to the perfect steak.

This bookazine will guide you step-by-step to the perfect steak. You'll receive information on different cattle breeds, as well as their breeding and husbandry, slaughter, and meat aging.

Our meat experts will show you the most important steak cuts, and you'll learn how grilling the best steaks is guaranteed to be no problem for you with the right equipment and technique. Look forward to a culinary journey into the world of steak grilling!

Chef Marc Neugebauer demonstrates his skills by grilling flap meat with pineapple relish and chervil butter , and other delicious steak recipes.

Recipes from THE steak experts!

• Scottish carpetbagger steak, rump steak from Chris Sandford
• Sirloin steak with bell pepper and zucchini vegetables, beef fillet steak stuffed with vegetables by Adi Matzek
• Hip steak Mexican style, steak tartare from Fabian Beck
• Porterhouse with Lower Bavarian coleslaw & bock beer, flat iron steak on marinated ox muzzle & sesame dressing, teres major vitello-style with tuna ceviche & colorful tomato salsa by Lucki Maurer
• Tomahawk steak from Pomeranian beef by Hartmut Japs
• Surf & Turf – Tomahawk meets shellfish, rump steak with mustard crust by Christopher Gollenz
• Filetto “Sous-vide” with roasted onions and potatoes, Bistecca alla Fiorentina “Sous-vide” with salsa by Giuseppe Messina
• Chili ribeye with salsa butter, carne asada from Taural Rhoden
• Porterhouse in a salt crust, winemaker's steak by Adi Bittermann
• Flap meat with pineapple relish and chervil butter, côte de boeuf cooked in herb hay, Wagyu tomahawk with sweet potatoes and grilled salad, cured steak with trout and cherry tomatoes by Marc Neugebauer
• Entrecôte with grilled vegetables and Béarnaise espuma, Düsseldorf mustard steak by Michael Stahl
• Recipes from South America:
  Ribeye with grilled peppers, ribeye with butternut squash and salsa criolla, Bife Magnum (Tomahawk steak) with grilled vegetables “criollas” and potato gratin, thin skirt steak with papas soufflé, flank steak with mushrooms
• Arm Pot Roast Dry Aged by Elmar Fetscher
• Bone-in ribeye with cappuccino coffee crust and balsamic strawberries, reverse grilled porterhouse, T-bone veal steak with pineapple and orange chutney by Thomas Eriksson
• Quick steak with grilled tomato and salad, Chateaubriand with buttered vegetables & Béarnaise sauce by Stephan Strohl
• Teriyaki ribeye with grilled chicory, Rob's Kiwi Memories by Rob Reinkemayer