Bookazines from FIRE&FOOD Publishing are both a book and a magazine 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 piece of steak-quality beef—and we're not just talking about fillet steak.

Beyond well-known cuts like rump steak, sirloin steak, or fillet steak, lesser-known steak cuts like flank steak or skirt steak lead to impressive and expressive beef – provided the meat quality and preparation are right. FIRE&FOOD Bookazine No. 5, "Best Steak," explains in a concise and easily understandable format which other criteria are crucial for a steak cut to truly become a "Best Steak."

Learn all about the ultimate grilling discipline!

Steak lovers are captivated by their pure, honest flavor. And that's true worldwide – whether you prefer a rump or fillet steak, rib eye, rump steak, entrecôte, filet mignon, New York strip, tomahawk steak, bistecca alla fiorentina, or the legendary churrasco, to name just a few steak classics.

FIRE&FOOD dedicates an entire bookazine to this supreme discipline of grilling and lets international steak experts have their say: with insider information from the right meat selection to special cuts, foolproof recipes, and valuable tips and tricks that equip the reader for the perfect steak.

This bookazine will guide you step by step on your journey to the perfect steak. You'll learn about the 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 to grill the best steaks with the right equipment and the right technique. Look forward to a culinary journey into the world of steak grilling!

Chef Marc Neugebauer shows off 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 by Chris Sandford
• Sirloin steak with 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 on marinated ox muzzle & sesame dressing, Teres Major Vitello-Style with tuna ceviche & colorful tomato salsa by Lucki Maurer
• Tomahawk from Pomeranian beef by Hartmut Japs
• Surf & Turf – Tomahawk meets crustacean, rump steak with mustard crust by Christopher Gollenz
• Filetto “sous-vide” with onion roast potatoes, Bistecca alla Fiorentina “sous-vide” with salsa by Guiseppe 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, Marinated 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 bell peppers, Ribeye with butternut squash and salsa criolla, Bife Magnum (Tomahawk steak) with grilled vegetables “Criollas” and potato gratin, Thin Skirt 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 tomatoes and salad, Chateaubriand with buttered vegetables & Béarnaise sauce by Stephan Strohl
• Teriyaki ribeye with grilled chicory, Rob's Kiwi Memories by Rob Reinkemayer