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  • Published: 16 April 2019
  • ISBN: 9780399580963
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 224
  • RRP: $49.99
Categories:

Franklin Steak

Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]



The be-all, end-all guide to cooking the perfect steak--from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel--from the team behind the acclaimed and best-selling book Franklin Barbecue.

The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue

“This book will have you salivating by the end of the introduction.”—Nick Offerman

Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. 

In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.

For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

  • Published: 16 April 2019
  • ISBN: 9780399580963
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 224
  • RRP: $49.99
Categories:

About the author

Aaron Franklin

AARON FRANKLIN is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant has won every major barbecue award and has been in magazines ranging from GQ to Bon Appétit. The line to get into Franklin Barbecue is as long as ever, and the restaurant has sold out of brisket every day of its existence. Franklin makes regular TV appearances on BBQ Pitmasters, and will star in his own PBS program, BBQ with Franklin, in spring 2015.

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