A contemporary guide for
steak
connoisseurs.
Unlock the secrets of premium steak with Steak Simplified — winner of “Best Meat Book” at the 31st Gourmand World Cookbook Awards. A unique blend of handbook, cookbook, and memoir, this award-winning title by passionate cook Joan Tuaño Rumsey goes far beyond recipes. It is a heartfelt ode to the craft of butchery and the joy of great steak, shaped by Joan’s entrepreneurial spirit and decade-long dedication to her family’s business, La Carne.
In a world increasingly focused on plant-based eating, Steak Simplified stands out as a confident, research-driven guide for meat enthusiasts. Far from being a carnivore’s manifesto, it breaks down modern misconceptions with clarity and evidence, empowering readers to make informed choices about how they cook, eat, and shop — all without sacrificing flavour.
Focusing on beef and lamb, Joan takes readers from farm to plate in the opening chapters, exploring the science behind marbling, myoglobin, dry ageing, and marinades. The final section features over 25 recipes that reflect both her global culinary experience and Filipino heritage. Dishes like Bistek Tagalog, Rainbow Steak Noodles, and Pistachio-Crusted Lamb Rack showcase vibrant flavours and practical techniques that home cooks can master with confidence.
Modern and accessible, the book integrates QR codes linking to Joan’s dynamic cooking videos, creating an immersive learning experience for cooks of all levels.
Elevate your steak game and savour every bite with Steak Simplified — the award-winning, indispensable guide to good, honest steak.
inside the book
Before diving into the how, Steak Simplified takes a step back to explore the why- unpacking the big conversations and common arguments surrounding meat today. From there, the book breaks down the fundamentals of quality beef and lamb, covering everything from feed and breed to ageing, marbling, and what these factors actually mean for flavour.
Next, you’ll learn how to cook meat using a range of techniques, with practical guidance on grills, air fryers, pans, ovens, and sous-vide cooking.
Finally comes the recipe collection: a mix of classic favourites and dishes inspired by the author’s Filipino heritage. Each recipe features a QR code that links to a step-by-step video, making it easier than ever to follow along and cook with confidence.
Why Steak Simplified?
Socially, we tend to think of all meat as being red meat, i.e. the beef and lamb this book's all about, but that's not necessarily true. By its dictionary definition, meat includes all kinds of animal flesh or tissue: fish, game, poultry, pork, and so on. The "meat" referred to in this book, however, is specifically premium steak meat: beef and lamb fed on a specialised program. Hence, Steak Simplified.
about the author
Joan Tuaño Rumsey’s culinary journey shaped by nearly a decade in her family’s butchery and a globe-spanning search for meat knowledge, is a testament to her dedication to quality, education, and sustainability. Rooted in a flexitarian approach, she champions nutrient-dense proteins while embracing balance and diversity across all food groups.
A graduate of Enderun Colleges in the Philippines and Les Roches in Switzerland, Joan also trained under Michelin-starred chef Alain Ducasse, giving her a refined palate and a deep appreciation for exceptional cuisine. Her recent travels through Australia and New Zealand to study beef farming, grading systems, and cattle practices further enriched the research behind her debut book, Steak Simplified.
Now based in Stroud in the Cotswolds, Joan works as a marketing consultant and author, supporting food, hospitality, and wellness brands while continuing to contribute to her family’s La Carne butchery through strategic projects. Her work reflects a lifelong passion for honest food, thoughtful storytelling, and helping home cooks feel confident in the kitchen.