dear cooks,

With Father’s Day right around the corner, why not cook up a perfect, juicy steak with the help of world-renowned Morton's The Steakhouse restaurant? In Morton’s The Cookbook, you’ll find dozens of recipes for superlative steakhouse fare—including not only the main course (New York Strip Sirloin Roast with Three Peppercorn sauce, anyone?) but also fabulous sides such as Baked Tomatoes with Gorgonzola and decadent desserts such as Double Chocolate Mousse. And what Father’s Day would be complete without a manly drink like a Morton’s signature Bloody Mary or a Vodka Cocktail? Drawing from menus at the original Morton’s in Chicago, as well as from their 80 other locations, Morton’s The Cookbook dishes out the insider secrets that have made the restaurants so beloved by celebrities—from  Hollywood’s elite to professional sports stars to your own personal celebrity: Dad.

Big Bob Gibson's BBQ Book

about the book

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.

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Bobby Flay's Burgers, Fries & Shakes

about the book

After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is...a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

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Steak Florentine

Serves 2

These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as “American cuts.” They are chewier than sirloin or tenderloin but full of great beef flavor. If you can find prime beef, buy it, but choice will do just fine here.

• Two 10-ounce round or butt steaks, each about 1 inch thick
• 1½ tablespoons unsalted butter
• 1 tablespoon minced shallot (1 small shallot)
• 1 pound fresh spinach, stemmed
• 1 tablespoon minced garlic
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons freshly grated Parmesan cheese

Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.

In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.

In a small sauté pan, heat the remaining ½ tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.

Lightly sprinkle the steaks with salt and pepper.

In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.

Remove the steaks from the oven and turn on the broiler.
Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.

Wine recommendation:

Pinotage wine from New Zealand has medium body with low tannin and high acidity, making it a good match for both the mildly bitter spinach and the Parmesan cheese. Try Te Awa Winery’s Pinotage from Hawkes Bay, New Zealand.

Rosso di Montalcino is the little brother to Brunello di Montalcino and will complement this dish nicely. It is a fruity, low-tannin wine that balances the bitter spinach but does not overpower the lean meat. We recommend Banfi Rosso di Montalcino from Tuscany.