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Chef Frank Stitt of Highlands Bar & Grill in Birmingham, Alabamaand author of Frank Stitt's Bottega Favorita with Katherine Cobbsnotices a marked difference between strip steaks cooked with the bone and those cooked without it: "There is this added flavor that the bone lends to the beef, and it keeps the meat around the bone especially tender," he says. Stitt pairs these steaks with smoky sweet potato hash browns.