Nothing is more satisfying to me than a grilled steak. Give me a couple of sides, a nice sauce and I’m in heaven!

Rick Tramonto, the mastermind behind Tru, Tramonto’s Steak & Seafood and the RT Sushi Bar & Lounge is releasing his seventh cookbook: Steak with Friends – at home with Rick Tramonto. But this cookbook is just much different than his previous 6 titles. This is Rick at home with friends and family. 150 recipes that he wants to share with you that he has shared with his own family and friends.

This book gives us a glimpse into how important his family is to him, how they cherish their friends and even delves into issues of faith.

I leafed thru page after page of wonderful recipes, photos and anecdotes. The gist of the book is to highlight recipes of steak, seafood, the sides to accompany and even some fun desserts. While an accomplished chef in the restaurant, this book is written and targeted to the home cooks like myself who appreciate sipmle recipes with grand results. Rick really hits home with book with recipes that I really want to try and soon! I’m not sure I can wait to get my grill going.

For example, Rick has an appetizer for Spicy Shrimp Lettuce Wraps. Simple right? I bet they’re tasty too. Here Rick mixes togarashi powder,  daikon radish and cilantro along with Bibb lettuce to give you a something different.

Rick, of course, goes into everything steak. Here he explains the different cuts of beef. He also offers tips for home cooks on how to tell if your steak is ready and if you like finishing sauces, Rick doesn’t disappoint. A wide variety of sauces to go along with your steak.

In addition to great steaks, Rick has a recipe in here for one of my favorite things in the whole wide world and that is Belgian Ale Mussels. Here is a sample from his cookbook:

Cooking the mussels in a heady broth of ale, smoked ham, garlic, and herbs leaves them bursting with great flavor. I like to use Belgian-style ale for its earthy, from-the-pub flavor, but you can use any beer you like. There is nothing fussy about eating mussels; serve these in a big bowl in the center of the table as an appetizer. To make a meal out of these, just add a salad and soup. Don’t forget some crusty bread to sop every last drop of the cooking juices.  Serves 4

2 pounds mussels
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup diced smoked country ham (about 4 ounces)
1 tablespoon minced garlic
1 shallot, minced
2 sprigs fresh thyme
1 (12-ounce) bottle Belgian-style ale
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 crusty baguette, cut into 1-inch-wide slices

Under cool water, scrub each mussel’s shell with a stiff-bristled brush. Remove the byssus thread (or beard), which connects the mussel to rocks in the water. Grab the fibers with your fingers and pull them out, tugging toward the hinged point of the shell.

In a medium-size saucepan or skillet, heat the oil and 1 tablespoon of the butter over medium heat. After the butter melts, add the ham and cook for 4 to 5 minutes, until crispy and the fat has rendered.

Add the garlic, shallot, and thyme and cook in the rendered fat over medium-low heat for about 2 minutes, or until soft. Add the mussels, stir to coat with the vegetables and pan juices, and cook for about 1 minute.

Add the beer, cover the pan, and bring to a boil over medium-high heat. Reduce the heat and simmer for 8 to 10 minutes, until all the mussels open. (Discard any that do not open.)

Add the parsley, tarragon, basil, lemon juice, and the remaining tablespoon of butter. Toss to distribute the herbs and lemon juice and allow the butter time to melt. Season to taste with salt and pepper.

Using a slotted spoon, serve them in a large bowl or divide the mussels evenly among 4 smaller bowls. Pour the broth from the pan over the mustsels, and serve with the bread.

Steak with Friends was released today, April 27 and available at your nearest bookseller. It is published by Andrew McMeel Publishing and has a cover price of $35.00.

You can also purchase a copy of Steak with Friends from the FoodieInDisguise Online Store by clicking on the link below and get a discount off the cover price!