{"product_id":"steak-house-eric-wareheim-cookbook","title":"Steak House by Eric Wareheim \u0026 Gabe Ulla – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 320 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Comedian, filmmaker and food obsessive Eric Wareheim, written with Gabe Ulla\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 45 recipes plus stories from steak houses across America, from prime rib and Parker House rolls to onion rings and martinis\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Steak lovers, home entertainers and anyone who loves a big night out at a classic steak house\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781984862297\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eSteak House is a 320-page hardback by comedian, filmmaker and food obsessive Eric Wareheim, written with Gabe Ulla, that road-trips through America's great steak houses and brings 45 of their best recipes home.\u003c\/strong\u003e It's part travel book, part people-watching and part cookbook, loaded with photography of the food, the dining rooms and the people who run them.\u003c\/p\u003e\n\u003ch2\u003eRed leather booths, martinis and the perfect rib eye\u003c\/h2\u003e\n\u003cp\u003eEric Wareheim, the New York Times bestselling author of Foodheim, set out to find what the steak house still means in an age of cookie-cutter chains. He slides into booths at New York legends like Peter Luger's, local stalwarts like North Carolina's Beef 'N Bottle and over-the-top rooms like Bern's in Florida, and even makes the case for adding Mexico to your steak house road trip.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book mixes restaurant visits with recipes, so every chapter feels like a night out. There's a brief history of the steak house, profiles of the people behind the rooms, from servers and bartenders to owners, and plenty on why the martini is the drink to order.\u003c\/p\u003e\n\u003cp\u003eThe recipes cover the classics and the newer crowd-pleasers: Rib Eye with Roasted Garlic, Prime Rib, Beef Wellington, Parker House Rolls, Thick and Thin Onion Rings, Pollo Asado and The Crown of Pork.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSteak lovers who want to recreate the whole steak house experience at home, from the cut to the sides and the cocktail. It's a cracking coffee-table read and a generous gift. It's not a barbecue technique manual, so pair it with a fire-focused book if you're cooking over coals.\u003c\/p\u003e\n\u003ch2\u003eAbout Eric Wareheim\u003c\/h2\u003e\n\u003cp\u003eEric Wareheim is an American comedian, actor, writer and director, best known as one half of Tim \u0026amp; Eric with Tim Heidecker, and for a recurring role on Master of None. His first cookbook, Foodheim, was a New York Times bestseller. Steak House is written with Gabe Ulla.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/183_proud-slicing-porterhouse.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery shelf needs one book that makes steak night feel like an occasion, and this is it. Wareheim slides into red leather booths across America and comes out with 45 recipes, and the Beef Wellington spread is pure theatre: golden pastry, rosy middle, total showstopper. Buy it, shake a martini and your next steak dinner will feel like a night out. Pair it with \u003ca href=\"\/products\/franklin-steak-aaron-franklin-cookbook\"\u003eFranklin Steak\u003c\/a\u003e to master the fire and \u003ca href=\"\/products\/the-artisanal-kitchen-adam-perry-lang-cookbook\"\u003eThe Artisanal Kitchen: Barbecue Sides\u003c\/a\u003e for the sides that steal half the plate, and keep \u003ca href=\"\/products\/bbq-mafia-the-don-steak-sauce-375ml\"\u003eBBQ Mafia The Don Steak Sauce\u003c\/a\u003e on the table. That there's contraband-good.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Blue Cheese Booth Crust\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe steak house topping they charge eight bucks for, done at home.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 50g soft butter, 50g blue cheese, 2 tbsp panko breadcrumbs, 1 tsp chopped chives, cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMash the butter, blue cheese, panko, chives and pepper together.\u003c\/li\u003e\n\u003cli\u003ePile a spoonful on each steak once it comes off the heat.\u003c\/li\u003e\n\u003cli\u003eBlast under a hot grill or with a kitchen torch for a minute until bubbling and golden, then rest and slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The blue cheese brings salt and funk, the butter melts into the crust, and the panko gives that crunchy steak house lid.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Steak House?\u003c\/h3\u003e\u003cp\u003eSteak House was written by Eric Wareheim, the comedian, filmmaker and author of Foodheim, with Gabe Ulla.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Steak House?\u003c\/h3\u003e\u003cp\u003eThere are 45 recipes, from Prime Rib, Rib Eye with Roasted Garlic and Beef Wellington to Parker House Rolls, Thick and Thin Onion Rings, Pollo Asado and The Crown of Pork.\u003c\/p\u003e\n\u003ch3\u003eIs Steak House good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The recipes are steak house standards written for home cooks, and the stories make it an easy, fun read even before you cook.\u003c\/p\u003e\n\u003ch3\u003eIs Steak House a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 320-page hardback published by Ten Speed Press in October 2025.\u003c\/p\u003e\n\u003ch3\u003eIs Steak House only about steak?\u003c\/h3\u003e\u003cp\u003eNo. Alongside the steaks you get sides, rolls, chicken and pork centrepieces, cocktails and profiles of the people who run America's classic steak houses.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Steak House?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Steak House was written by Eric Wareheim, the comedian, filmmaker and author of Foodheim, with Gabe Ulla.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Steak House?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 45 recipes, from Prime Rib, Rib Eye with Roasted Garlic and Beef Wellington to Parker House Rolls, Thick and Thin Onion Rings, Pollo Asado and The Crown of Pork.\"}}, {\"@type\": \"Question\", \"name\": \"Is Steak House good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The recipes are steak house standards written for home cooks, and the stories make it an easy, fun read even before you cook.\"}}, {\"@type\": \"Question\", \"name\": \"Is Steak House a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 320-page hardback published by Ten Speed Press in October 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Is Steak House only about steak?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. Alongside the steaks you get sides, rolls, chicken and pork centrepieces, cocktails and profiles of the people who run America's classic steak houses.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824810459188,"sku":"9781984862297","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/steak-house-eric-wareheim-cookbook-front.png?v=1792910434","url":"https:\/\/www.therubhub.com.au\/products\/steak-house-eric-wareheim-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}