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Steak: One Man's Search for the World's Tastiest Piece of Beef

3.87  ·  Rating Details  ·  317 Ratings  ·  60 Reviews
STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundr ...more
Paperback, 304 pages
Published April 26th 2011 by Penguin Books (first published 2010)
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(showing 1-30 of 899)
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May 01, 2010 Matthew rated it really liked it  ·  review of another edition
Shelves: food-related
I won this on Firstreads and rather enjoyed it. It wasn't laid out in a manner that made sense to me, but that just slowed down my reading of it, not my enjoyment.

Schatzker brings us through 8 locations as he eats his way around the world looking for the perfect piece of steak. The story brings us fascinating characters worldwide who all know cows, beef, and what they like. He also brings us through the history of beef in those locations, including a fascinating breeding program by the Nazi's, w
This book made me hungry!
It was intresting tale of ones man hunt for the perfect steak. Being from the midwest, I love steak and I like a good quest, so I was excited to read this.
The author was good at discribing thing especially a bad steak or a good one. I liked his anology of how people will nit pick over a glass of wine but pay little attention to the meat!
I could see this book leading to cookbooks, places to visit or
you might see on a travel channel or food network.
My one problem with thi
Aug 16, 2015 Maria rated it it was amazing  ·  review of another edition
I was surprised to find myself reaching for this book. I'm not a steak eater, but the subject of food production generally interests me. This book contributes to that discussion from a perspective you rarely hear from, a meat lover in search of the best meat. The author focuses on the outcome - the quality and eating properties of the meat and works backwards to figure out what leads to good or bad meat. His eating experiences and the conclusions he draws are very interesting. It's also an enter ...more
Mollie *scoutrmom*
Apr 27, 2010 Mollie *scoutrmom* rated it it was amazing  ·  review of another edition
Recommends it for: foodies and memoir fans
I won an advance copy of this book in a drawing, and read it with the determination of not letting that fact influence me in favor of the book. I needn't have worried, quality speaks for itself. I expected a version of a cookbook, and found instead a well-written memoir. The quest for the perfect mouth-watering experience is not easily or often well-written, except in this case.

What I liked most about this book is that it is a description of the journey as well as of the destination. There are d
May 16, 2010 Christine rated it really liked it  ·  review of another edition
Let's get this out of the way: I don't particularly care for steak.

I'm a pretty picky eater. I hate onions. Lettuce. Tomato. As you can imagine, the sandwich can be my worst nightmare. I'm also lactose intolerant, and I have a stomach condition that makes eating hellish sometimes.

But beyond this pickiness, I am sort of a foodie. I've eaten sweetbreads, wild boar, quail, jellyfish, squid ink, and enjoyed it all. I read blogs like Serious Eats and The Girl Who Ate Everything on a daily basis, and
Apr 29, 2010 Kim rated it really liked it  ·  review of another edition
Shelves: food-cooking
What a fun and fascinating read. Author Mark Schatzker decides after too many mouthfuls of textured saltwater to go looking for the steak of his dreams. It's something he'd been vaguely doing for a long time, but which crystallized into an active quest after he discovered that even something as unappealing as mutton can be made into food for the gods, so long as you eat it in the one place where they know how to do that. So to his mind, there HAS to be a place in the world where the steaks offer ...more
Amber Sky
Nov 21, 2010 Amber Sky rated it really liked it  ·  review of another edition
Best part I've read so far (after the author has written about his experience eating Scottish Highlander cattle, that has not been "tinkered with" in terms of selective breeding to produce faster growtime and higher meat yields):

"Outstanding meat is the enemy of thought. It causes a single-minded focus on the pleasures of the mouth. We tore through the rib eyes, and then through the pope's eyes[odd name for a certain cut, I think it was bottom round here in america], communicating via groans a
Apr 25, 2010 bethanne rated it liked it  ·  review of another edition
Recommends it for: steak lovers
Recommended to bethanne by: goodreads!
Full disclosure: I love traveling books and I love books about food. When I saw this on Goodreads' First Reads, I had to enter and lo and behold, I won. And I was really really excited to read this book. The premise is simple: a man goes on a world journey in search of the perfect steak. His travels take him from Texas to Japan to France and other places in search of that perfect steak.

From what I had read on the back cover of the book, I expected this to be a humorous approach to steak and have
Nov 24, 2010 Brian rated it really liked it  ·  review of another edition
Shelves: nonfiction
I learned a lot from this book, mostly about how I have probably never had a really good steak in my life. It is almost impossible to get a good steak in America, not even from the really high class restaurants. It is all coming from feed lots, and while there are some cows in the American population that are good tasting, nobody is tracking that. For 40 years or more, all the cows in America have been bred for efficiency and productivity, without regard to taste. The genes are there, but rare. ...more
Apr 26, 2010 Shavonya rated it really liked it  ·  review of another edition
Shelves: non-fic, first-read
This is a very interesting book. Mark is so involved with his project of the "unltimate carnivores" quest that he takes you along with him. As a culinary student for years I have heard that nothing taste like it used to and this book explains that with a depth that is not preach-y or boring. Mark's word play and descriptive talents are wonderful. He also has a great since of humour. He gives alot of historical information about extinct cattle and scientific fact about cattle different breeds, ho ...more
May 11, 2010 Neil rated it it was amazing  ·  review of another edition
Shelves: first-reads
This book was awesome. I must have a sympathetic salivary response because I was constantly finding my mouth watering as I read the author's descriptions of the steak he was eating.

One of themes in the book I enjoyed the most was the idea of terroir, a french term used to describe wine, conveying the idea that the geography of a food influences its flavor. This is referred to by one of the book's characters as a pure savor which she describes as something in which you can taste the land it was r
Full disclosure: I received an ARC of this book through the Goodreads First Reads program.

I absolutely loved this book! Mark Schatzker writes about his quest for the perfect steak, including his trips around the world to Texas, France, Scotland, Italy, Japan, and Argentina and his attempts to raise his own cow for the perfect steak. The book is full of so much interesting information about the history and current state of steak, including a vein that runs throughout the book that covers the gras
Tushar Gargava
Nov 17, 2014 Tushar Gargava rated it it was ok
I'm a vegetarian. I read this out of curiosity.

I have nothing to add right now except that the author writes what he aims for. I would have loved if he'd brought to light the cruelty cows go through while in the slaughter houses, or anything of that sort, because he has talked about everything a lot.

Also, the writing style is impeccable. I could notice myself fantasizing about getting to taste at least one steak before I die. But, not gonna happen.

Anyway, if you like steaks, read this book. It's
Melanie Baker
Apr 13, 2012 Melanie Baker rated it it was amazing  ·  review of another edition
I was a tad surprised at how fascinating I found this book. While the author goes around the world ostensibly in search of the best hunk of beef out there, he gets into cattle breeds and their histories and relative merits and shortcomings, husbandry from feed to slaughter, cultural norms in various regions as they pertain to raising and eating animals, and even the science behind the tastes, textures, and nutrition of the meat.

Thanks to the "real" food movement, there's a fair bit many of us kn
Joe Beer
Jan 19, 2014 Joe Beer rated it really liked it
The world is filled with wine and whiskey drinkers, experts, books, shows and TV programmes. A lot is said about different cultivars, tastes, techniques etc. Why not the same for steaks?

The book makes the point that in a restaurant you order a steak and within a few seconds you choose the cut and how you want it cooked. Then a few minutes to choose the sauce and even longer before you know the wine you want. But the bulk of the meal is the steak so spend more time on choosing it!

If we value stea
Jul 02, 2010 Regina rated it really liked it  ·  review of another edition
The author went to great lengths to thoroughly research his subject and what he found educated me in ways I could not have otherwise learned. It was a good read, but not a 'quick' read. His writing style is clever and familiar, yet some chapters dragged on while others had me page turning quickly. For instance, I eagerly anticipated the chapter on France but was disappointed on a prolonged dissertation on aurochs. However, I expected little interest on the chapter on Japan, but was engaged and f ...more
Nov 23, 2010 Drew rated it liked it  ·  review of another edition
Shelves: non-fiction
I actually didn't get to finish Steak. When I checked it out of the library I anticipated losing interest by the third chapter; I generally don't like these kinds of books. But since I work as a meat cutter, I figure I should at least give it a try. That I made it three quarters of the way through is a small achievement. I learned quite a bit about beef that I didn't already know. His stories were both compelling and laborious. I was more interested in his discussion of how beef is raised, cooke ...more
Jun 10, 2015 Amy rated it it was amazing  ·  review of another edition
Shelves: my-library
One of the best books I've read in awhile! One man tries to eat the tastiest steak possible and researches what makes a steak taste good in the first place. I learned a lot about steak in this book and definitely want to try some of the steak he recommended in order to see if I've been missing out all this time. I definitely need to eat some steak now.
Jul 09, 2010 Caroline rated it really liked it  ·  review of another edition
Shelves: all-the-ologies
Adding his voice to the growing genre of gastro--lit, Schatzker delves into the history and present of one of my favorite foods: Steak. Schatzker travels the globe looking for delicious steak, taking us along for the ride. In the beginning he knows basics about steak, essentially what most semi-educated consumers in America have read through food blogs and news articles. He presents the information he gathers along his journey in easily digestible (sorry, couldn't help it) snippets, covering eve ...more
I found this book both easy to understand and informative. I felt that it took the side of grass fed but that it amended that to only those whose growers understand the grass, soil, and feed that they are feeding their stock. I also found his explorations of cultural differences intriguing and his conclusions about consumerism fascinating. Overall I'd probably recommen this book to any one with an interest in beef, food, or the current food industry. It doesn't make much mention of other species ...more
Apr 24, 2010 Sarah rated it really liked it  ·  review of another edition
Recommends it for: Steak-lovers, travelers, foodies
Shelves: 2010, first-reads
STEAK! OK, so it turns out that steak sold in the US is about the worst you can get. If, like me, you have only ever eaten US-grown steak and still found it to be full of noms, then reading this book will leave you lusting for your very own international steak-chomping excursion. Alas, most of us can't get a book deal to fund such a trip, but I guess living vicariously through the author is the next best thing. This book has more information about steak than I knew existed'd make a great g ...more
Oct 03, 2010 Melody rated it really liked it  ·  review of another edition
Recommends it for: Omnivores, carnivores & their friends
Schatzker is a good writer and a funny one. This book is part travel journal, part memoir, part scientific investigation, part food writing, and a complete delight. If you have the slightest interest in eating beef, this is certainly worth picking up. I learned so much, especially about terroir and soil and grass. I laughed out loud when he went to visit Temple Grandin- all roads beefy lead to her, somehow. His account of buying and raising his own cows was deeply moving and interesting as well. ...more
Jul 23, 2010 Typogirl rated it really liked it  ·  review of another edition
My daughter rolled her eyes when she saw me grab this book. I confess, I have a weakness for odd nonfiction books. This one fit the bill. It was an entertaining and intriguing read into what makes a good steak. Not surprisingly, factory farming isn't it. But it also involves how you prepare the steak, what you didn't do, how quickly or not you grill it, and simply, what your personal preferences might be.

Schatzker blends a foodie book with travel essays to Japan, Argentina, the U.S. and Europe o
Nov 18, 2010 Noah rated it liked it  ·  review of another edition
This book has kind of a pop-non-fiction-by-numbers feel to it. It's got all the requisite pieces: the author on a very ill-defined quest that lets him expense a lot of plane flights, the steady accumulation of expert guides from different backgrounds, the university studies and science filler, and the explanations of how the story of some random thing is also the history of all mankind. I'm not saying that's a bad thing, just that the ceiling on this book isn't that high. It's also shocking how ...more
Apr 16, 2012 Cheryl rated it really liked it  ·  review of another edition
It's an interesting book and clearly focuses on how the cattle's life impacts the taste of what is on your plate, at one point going as far as to ask "Are these cows happy?". There are moments of laugh-out-loud hilarity, followed by pages of what reads like an average travel diary. This could be caused by the almost too science-heavy approach he was taking, so he often had several paragraphs of jargon thrown in. In other words it was funny, but got weighed down by discussions of non-funny things ...more
Sep 04, 2015 Tpackert rated it it was amazing
If your are passionate about good tasting steak this is a must read.
Will Boncher
Feb 27, 2016 Will Boncher rated it really liked it
Shelves: own
Learned a lot about steak. Now I want steak. Steak.
Fernando Cheng
Sep 15, 2014 Fernando Cheng rated it it was amazing  ·  review of another edition
Must go to northern UK for the perfect steak..,
Spencer Thomas
Jan 04, 2011 Spencer Thomas rated it really liked it  ·  review of another edition
This is another in the recent fad of one-word titled books exploring a subject (often food related) in depth. I think the first I was aware of was Salt. It was a well written, engaging read.

Mark Schatzker describes his search for the "perfect steak". He visits 7 countries, unlearns many of preconceived notions of what makes steak good, and tries growing his own steak.

If you like reading about food, enjoy eating a steak, and want to learn more about how steak is produced and what makes it good, y
May 04, 2010 Carrie rated it really liked it  ·  review of another edition
I won a copy of this book through the first reads program. This book was an unexpected delight. It’s kind of like a Travel channel special about steak, but in print form. The author brings out his passion for steak by traveling around the world talking to everyone from ranchers to university researchers about what makes the best steak. Is it the bovine breed, the feed, or the environment that makes for a good steak? You will have to read the book and draw your own conclusions. Fire up your grill ...more
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In my new book, THE DORITO EFFECT, I examine the food crisis -- obesity, metabolic disease, etc., through the lens of flavor. For 50 years, we've been arguing over fat, carbs and sugar. Does the way food taste have something to do with how much people eat? I think the answer will surprise, frighten, and thrill you. My first book, which came out in 2010, was STEAK, in which I traveled the world sea ...more
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