Steak by Tim Hayward – Hardback Cookbook

Steak: The Whole Story is Tim Hayward's hardback reference on steak, from cattle and butchery to the cuts, ageing and cooking technique, by the award-winning British food writer and broadcaster. It's part encyclopaedia, part cooking course, and full of wit, with recipes and illustrated Cow Maps along the way.

Everything you never knew about the thing on your grill

Tim Hayward is one of Britain's sharpest food writers, and here he turns his curiosity on steak. He travels through the world of farmers, butchers, chefs and restaurants to explain what a steak actually is, which cut to buy and how never to overcook one again. Hawksmoor co-founder Will Beckett called it the book he and his partners needed when they started out.

What's inside

The contents move through Animal (cattle), then Butchery: Mapping the Beast, three Cow Maps, Ageing and Storage, and a detailed guide to The Cuts. Then comes Cooking, covering heat, technique, a definition of terms, The Five-Steak Programme, the recipes and the trimmings.

The Cow Maps are a highlight, showing exactly where each cut sits on the animal, and the cut profiles go well past the usual suspects to things like toro. The cooking course includes some proper steak science, and there's even an addendum on the hamburger. It also looks at how we might keep enjoying steak sustainably.

Who it's for

Anyone who loves steak and wants to understand it, from the weekend griller to the aspiring butcher or chef. It's a reading book as much as a cooking book, which makes it a terrific gift.

About Tim Hayward

Tim Hayward is a food writer and broadcaster, a restaurant critic for the Financial Times and a regular on BBC Radio 4's The Kitchen Cabinet and The Food Programme. His awards include Fortnum & Mason Food Writer of the Year 2022 and Restaurant Writer of the Year 2024. He's also the author of Knife and Loaf Story, and co-owns Fitzbillies bakery in Cambridge.

The Rub Smuggler's Verdict

The Smuggler swears by this one. It's the whole life of a steak, paddock to plate, written by a bloke who's funnier than any butcher has a right to be. The Cow Maps are the treasure: you'll never stand at the counter guessing again. Buy it and you'll cook better beef by the next barbie. Pair it with Franklin Steak for the Texan fire side and Meat: The Ultimate Companion for an Aussie butcher's take. Finish slices with a pinch of Falksalt Black Sea Salt Flakes. Rest it, then slice across the grain.

Questions answered

Who wrote Steak: The Whole Story?

It was written by Tim Hayward, an award-winning British food writer, broadcaster and Financial Times restaurant critic.

What's inside Steak by Tim Hayward?

It covers cattle, butchery, three Cow Maps, ageing and storage, a guide to the cuts, a cooking course with steak science, The Five-Steak Programme, recipes, and an addendum on the hamburger.

Is Steak by Tim Hayward good for beginners?

Yes. It's accessible and explains which cut to buy and how to cook it, while still going deep enough for experienced cooks.

Is Steak a hardback, and how many pages?

Yes. It's a 320-page hardback published by Quadrille in 2024, weighing about 1.2 kg.

Does the book explain the different cuts of beef?

Yes. Illustrated Cow Maps show where each cut comes from, and a detailed chapter profiles the cuts themselves.