Franklin Steak: Dry-Aged. Live-Fired. Pure Beef

(Hardback)

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Description

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 theNew York TimesbestsellerFranklin 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. InFranklin 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 indoorsFranklin Steakhas you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Reviews

"A thoughtful deep dive into a much-loved American mainstay."
- PUBLISHERS WEEKLY

"Whether youre a grill master or just want to learn about beef,Franklin Steakdives deep into the art and science of cooking steak, making it a welcome addition to any meat-lovers collection."
- EATER

Praise for Franklin Barbecue:

"Much in the same way that a barbecue spot isn't exactly a restaurant, and a pitmaster isn't exactly a chef, Franklin Barbecue isn't exactly a cookbook. There are only eleven recipes: the brisket, of course, plus instructions for making pork ribs, beef ribs, a turkey breast, four sauces, beans, potato salad, and a remarkably good coleslaw. That's okay, though. Much like a book of Ono explaining nigiri, or Starita explaining a margherita pie, Franklin's recipes are meaningless without the man behind them. And so the bulk of his book is devoted to him explaining himself, in the good way: it's a book that unpacks his obsessions, his thought processes, his extraordinary focus on detail and technique."
Eater(Cookbook of the Year)

Aaron Franklin makes the finest barbecue Ive ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. WithFranklin Barbecue, he shares it allin a book that, fortunately, you dont have to wait for.
Anthony Bourdain

I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesnt come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away.Now everyonefrom me to you to your neighbor who cant grill a chicken breastwill be able to make award-winning barbecue. Hes not a genius anymore; hes a god.
Andrew Knowlton, restaurant and drinks editor,Bon Apptit

The most refreshing barbecue book to come along yet. Rather than preaching about one true way, Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isnt just a book about barbecue;
this bookisCentral Texas barbecue.
Daniel Vaughn, barbecue editor,Texas Monthly, and author ofThe Prophets of Smoked Meat

Author Bio

Aaron Franklinis 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 Appetit. 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. Jordan Mackayis a James Beard Award-winning writer on wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored four cookbooks- Passion for Pinot; Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list.