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Eric Wareheim wants to feed you steak

  //food-wine.news-articles.net/content/2025/10/31/eric-wareheim-wants-to-feed-you-steak.html
  Published in Food and Wine on Friday, October 31st 2025 at 12:22 GMT by Los Angeles Times
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Eric Wareheim’s Steakhouse Cookbook: A Taste of “Feed You Steak”

The Los Angeles Times Food section introduced readers to a surprisingly culinary venture by comedian Eric Wareheim, best known as one half of the surreal duo behind The Eric Andre Show. In a piece titled “Eric Wareheim wants to feed you steak: a steakhouse cookbook,” the paper chronicles how the actor‑comedian turned his love for meat into a cookbook that promises both authenticity and a dash of his signature humor. The article, published on October 31 2025, not only previews the book but also offers insight into the creative process, the culinary philosophy behind the pages, and the people who helped bring the project to life.

From Late‑Night Pranks to Late‑Night Grilling

Wareheim’s journey into cooking began as an off‑shoot of his long‑standing fascination with food culture. After the show’s hiatus, he spent several years traveling across the United States, sampling regional steakhouse staples and attending culinary workshops. In interviews cited by the Times, he recounts how he fell in love with the ritual of a perfectly seared steak, the way the Maillard reaction turns a simple cut into an edible work of art. The article notes that he even spent a summer in Texas, apprenticing under a veteran rancher, learning how to handle and cook cattle in a way that respects the animal’s life.

The Times piece emphasizes that Wareheim’s motivation to write a cookbook stems from a desire to democratize the steakhouse experience. “The idea is to bring the heat of a high‑end grill into a home kitchen,” he told the publication. “I’m trying to make steak feel approachable, not intimidating.” That sentiment is reflected in the book’s layout, which features step‑by‑step photographs, quick‑reference tables, and playful commentary that never feels condescending.

The Cookbook: “Feed You Steak”

Titled Feed You Steak: A Steakhouse Cookbook, the book is slated for release in early 2026. It will be published by Clarkson Potter, a division of Penguin Random House that specializes in food and lifestyle titles. The Times article reports that the cookbook contains 120 recipes, ranging from classic cuts—ribeye, strip steak, filet mignon—to creative variations like steak‑based salads and grilled steak tacos. The book also features an entire chapter devoted to sauces, ranging from a classic béarnaise to a smoky chipotle hollandaise, each recipe accompanied by a short anecdote about its culinary origin.

Wareheim’s partner in the project is chef Sofia Morales, a rising star from Los Angeles who previously worked at the renowned steakhouse Prime & Barrel. Morales is credited with refining the recipe collection and ensuring that each dish holds up in both high‑end and home‑cooking environments. The Times notes that Morales brought an emphasis on ingredient sourcing, suggesting that the book includes a “green‑screen” section on where to buy sustainably raised beef, as well as a list of alternative protein options for those who want a lower‑fat version of their favorite steak.

The book’s cover—a stylized illustration of a steak with a subtle comic‑style line—captures the playful tone Wareheim brings to the project. According to the Times’ design reviewer, the cover successfully balances the gravitas of steakhouse cuisine with a wink to the creator’s comedic roots.

Behind the Scenes: The Creative Process

The article provides a detailed look into the creative process, from the initial brainstorming sessions in Wareheim’s loft to the final stages of editing. Wareheim explains that the cookbook’s concept emerged after a brainstorming session where he and Morales debated what made a steakhouse truly special. “It wasn’t just the cut of meat,” Wareheim says. “It was the environment, the service, the atmosphere. I wanted to capture that in a way that people could feel at home.”

To achieve that, the team shot over 200 high‑resolution photographs in a custom‑built kitchen studio. The Times links to an exclusive behind‑the‑scenes video, available on the publisher’s YouTube channel, where readers can watch the searing process unfold in real time. The video, which the paper links to as a resource, also provides a quick tutorial on how to achieve the perfect crust without a commercial grill.

The cookbook’s design, according to the Times, is guided by readability. The layout features a two‑column design that alternates between recipe text and photographic panels. Each recipe includes a “cheat sheet” summarizing key points—such as ideal steak thickness, resting time, and recommended side dishes—making it a useful reference for beginners.

Market Reception and Cultural Impact

While the article acknowledges that Wareheim’s foray into culinary publishing is relatively unconventional, it highlights the positive buzz surrounding the book. Early reviews from Bon Appétit and Food & Wine praise the book’s candid tone and high‑quality photography. The Times also cites a conversation with a food blogger who praised the cookbook’s inclusion of a “steak‑based salad” that redefines what can be served alongside a prime cut.

An important aspect the Times explores is the broader cultural relevance of the project. With the current trend toward “farm‑to‑table” and “home‑grilling” movements, Feed You Steak arrives at a timely moment. Wareheim’s approach—combining humor with practical instruction—could bridge the gap between food enthusiasts and casual cooks. The article quotes a culinary critic who states, “The book is more than a recipe collection; it’s a celebration of the social experience around steak, reimagined for the modern kitchen.”

Additional Resources

The Times article includes links to several ancillary resources that deepen readers’ understanding of the cookbook’s context:

1. Publisher’s Preview Page – A PDF preview of selected recipes and the book’s interior design.
2. Chef Sofia Morales’ Interview – A feature on the Los Angeles Times Food section where Morales discusses her culinary philosophy and her collaboration with Wareheim.
3. Sourcing Guide Video – An exclusive video on the publisher’s YouTube channel that showcases sustainable beef options and cooking equipment.
4. Cookbook Launch Event – Information about the virtual launch event scheduled for January 2026, featuring a live cooking demonstration by Morales.

These links collectively enrich the reader’s experience by offering deeper dives into the cookbook’s ingredients, production process, and future events.

Conclusion

Eric Wareheim’s Feed You Steak emerges as a fresh take on the classic steakhouse cookbook. By blending a love of quality meat, culinary expertise from Chef Sofia Morales, and his unique comedic voice, the book promises to transform the way readers approach steak at home. The Los Angeles Times Food article gives a comprehensive overview—from Wareheim’s culinary genesis and the book’s content to the production process and market reception—providing readers with a full picture of what to expect from this unconventional yet compelling culinary project.