Steak is the ultimate foodstuff. How does a single dish maintain such allure and cachet? For countless celebrations it's a special-occasion "treat"; and it's the true test of a home cook. Dry-aged, hung, medium-rare, T-bone, fillet, reverse-seared, grass-fed, Wagyu, Kobe... across the world, steak has a language all of its own. Argentina, Australia, United States, Japan, Scotland, Brazil, Ireland, Poland - all count themselves amongst the best steak producers in the world. As a dish, steak is truly international and globally loved.

Food writer Tim Hayward is obsessed with steak, from the finest haute cuisine to the cheapest, most flavorful cuts of meat. Steak is a deep-dive into the world of chefs, farmers, butchers and diners - whether it's the idle cook at home wanting to perfect their skills, or the greatest restaurants around the globe. Arranged by the 'ABC' of steak - Animal, Butchery, Cooking - this is the essential handbook for anyone with a greedy interest in good beef. And with helpful recipes and tips for the best results, you will never again overcook a steak or wonder which cut to buy. Steak is the essential guide for carnivores everywhere.