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Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] Kindle Edition

by Aaron Franklin (Author), Jordan Mackay (Author) Format: Kindle Edition
4.5 out of 5 stars 75 ratings
Editors' pick Best Cookbooks, Food & Wine
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.
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  1. Print length
    224 pages
  2. Language
    English
  3. Publisher
    Ten Speed Press
  4. Publication date
    April 9, 2019
  5. File size
    178.9 MB
  6. Page Flip
    Enabled
  7. Word Wise
    Enabled
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From the Publisher

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franklin steak;franklin barbecue;franklin bbq;fathers day gift;gifts for dad;texas bbq;barbecue
franklin steak;franklin barbecue;franklin bbq;fathers day gift;gifts for dad;texas bbq;barbecue

Editorial Reviews

Review

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

"Whether you’re a grill master or just want to learn about beef, Franklin Steak dives deep into the art and science of cooking steak, making it a welcome addition to any meat-lover’s 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 I’ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all—in a book that, fortunately, you don’t 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 doesn’t come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone—from me to you to your neighbor who can’t grill a chicken breast—will be able to make award-winning barbecue. He’s not a genius anymore; he’s a god.” 
— Andrew Knowlton, restaurant and drinks editor, Bon Appétit

“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 isn’t just a book about barbecue; 
this book is Central Texas barbecue.” 
— Daniel Vaughn, barbecue editor, Texas Monthly, and author of The Prophets of Smoked Meat

About the Author

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.

Jordan Mackay is 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.

Product details

  • ASIN ‏ : ‎ B07DMZFGY7
  • Publisher ‏ : ‎ Ten Speed Press (April 9, 2019)
  • Publication date ‏ : ‎ April 9, 2019
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 178.9 MB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 224 pages
  • Customer Reviews:
    4.5 out of 5 stars 75 ratings

About the authors

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  1. Jordan Mackay

    Jordan Mackay

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    Jordan Mackay is 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, Texas Monthly, Decanter, The Art of Eating, Wine and Spirits, Food & Wine, Gourmet and many other publications. His first book, Passion for Pinot, was published in 2009. His second, Secrets of the Sommeliers, co-authored with 2-time James Beard Award-winner Rajat Parr, won a James Beard award in 2011. Two in the Kitchen, written with his wife Christie Dufault, was published in 2012. Franklin Barbecue, co-written with James Beard Best Chef Southwest Award-winner Aaron Franklin, was just released in April, 2015 and spent its first 5 weeks in print on the New York Times Best Sellers List. Knife, written with chef John Tesar, was released in May of 2017. In October 2018, Jordan released The Sommelier's Atlas of Taste (with Rajat Parr). In April, 2019 Jordan's newest book with Aaron Franklin, Franklin Steak, will come into the world.

    Jordan lives in St. Helena, CA and travels extensively, speaking about wine, spirits and food.

    See more on the author's page
  2. Aaron Franklin

    Aaron Franklin

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    Full content visible, double tap to read brief content.

    Austin Texas based barbecue cook, grilling guy, restaurant owner, educator and MasterClass instructor. Aaron is a self taught bbq expert, who has quickly risen to be one of the most well known pit bosses in the barbecue world. He never cuts corners on choosing quality meats and spending the time it really takes to make the best bbq in the country. Aaron's first book, Franklin Barbecue: A Meat Smoking Manifesto has quickly become a cult classic since it was published in 2015, teaching countless budding pit-masters how to cook Central Texas style barbecue. Aaron's second book, Franklin Steak, showcases his deep love for steak by exploring dry aging, reverse searing, and other cooking methods. Franklin Smoke, Aaron's third and most recent book, addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. Aaron is the recipient of the James Beard Award for Best Chef and has also been inducted into the American Royal Barbecue Hall of Fame. Aaron also launched his backyard bbq pit company, Franklin BBQ Pits, in 2020.

    See more on the author's page
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Customer reviews

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Top reviews from the United States

  • Maury Herrera
    5.0 out of 5 stars This is a vsdh insightful book
    Reviewed in the United States on September 17, 2024
    Verified Purchase
    The pairing and all the primal cuts ar discussed here. I find that Aaron does it is due diligence in this book.
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  • tim
    5.0 out of 5 stars I have a man-crush on Aaron so I might be biased
    Reviewed in the United States on July 28, 2019
    Despite practically being born and largely raised in Texas, cooking steaks was never something I took seriously. My technique was essentially getting whatever off the supermarket racks, coat in some olive oil, a little salt and grill for a few minutes. Sometimes it was ok, sometimes not.

    The depth this book goes into explaining the cuts, marbling, and certifications as well as the history is very interesting. Some of it I couldn't care for, such as the history of cattle. But I get why it was added and it was a decent TIL.

    As soon as I finished the book I decided to make this at least a biweekly focus, if not weekly. So far I've reverse seared New York Strips on two nights. The first night was okay; not great. Two areas I messed up:

    1. In the book he suggests 1.5% of the weight to add salt. So a 1000 gram steak gets 15 grams of salt. My family and I thought this was quite salty. Now, mind you I salted 48 hours pre-cook. The book suggests anywhere between 4 and 48 hours. Perhaps this made a difference. The second cook I cut the salt in half and, while you could still taste the salt, it wasn't as bad. My next attempt will cut in half again and go from there. BTW, the salt is not for taste but to draw out moisture. So my aim is not to taste it at all.

    2. More my fault, the first cook I did was in the oven at 250 for 1 1/4" thick cuts. This took maybe 30-45 minutes. I took them out around 128 and let sit for several hours. I seared to get the Maillard effect but probably too long so they came out medium-well. The second attempt was identical with the exception of taking out at 120 and let them rest for a couple of hours. I seared just enough to get the coloring and the finish was probably medium with a broad gradient. If you're going this route I would recommend for cuts 1 to 1 1/2" thick then remove from oven or grill at 120 or even 115 then sear. I would also note it is mentioned or suggested in the book that the longer you salt your steaks, the broader the gradient. So, I may have had a more medium-rare steak if instead of salting for 48 hours I just did 12 or so.

    All in all, there is a ton of information in this book and I'm super excited to perfect this. If, like me, you're experience with steaks is limited, start with using the oven to get better control over the parameters and knowing what to expect. When you get that down, then start experimenting with the grill and different types of charcoal or wood.
    One person found this helpful
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  • DLJunkie
    5.0 out of 5 stars Talented smart man! Knows what he's doing!
    Reviewed in the United States on November 5, 2019
    Great read! I trust & read & watch everything Mr. Franklin shares. Talented smart man! Knows what he's doing!
    One person found this helpful
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  • jjnbos
    1.0 out of 5 stars I wanted this to say something useful
    Reviewed in the United States on May 8, 2020
    Verified Purchase
    I love Mr. Franklin's BBQ restaurant and I got a few tips out of his BBQ book, but I have to say there really isn't any useful tips or recipes in this. Its not an uninteresting read, but its sort of a story of his intreats in steak than anything like a cook book
    2 people found this helpful
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  • TEXANN8
    1.0 out of 5 stars texann
    Reviewed in the United States on July 5, 2022
    Verified Purchase
    Way too precious. 216 pages of elitist ruminating. 216 pages too many.
    Glad I only bought on sale on Kindle.
    2 people found this helpful
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  • Angel
    5.0 out of 5 stars Great information about on sourcing the meat, and techniques to cook it.
    Reviewed in the United States on August 22, 2022
    Verified Purchase
    I am from Spain, and although I lived in the USA for 15 years, I could not explain why beef I would by in the USA in after year 2000 tasted so different from most meat I bought in Spain the last 9 years. It turns out the it is due to the use of free range, grass feed and finished, older cows used in Spain. But that was before the pandemic, since them, a lot of that cattle was sacrificed and a I feel it is harder to find the same quality of beef in Spain now. In the USA, I now found sources for similar philosophy in beef thanks to the book.

    Bis recipes are also really good. I would also recommend the Smoke Manifesto hr wrote about smoking beef.
    One person found this helpful
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Top reviews from other countries

  • André
    4.0 out of 5 stars only a 4 because...
    Reviewed in Canada on May 31, 2019
    Verified Purchase
    an important aspect was neglected, (neglected or avoided?) frozen meat! i tend to avoid it, specially when i am paying top dollar, but am i wrong? when compared to "other flaws" how bad is the frozen "flaw"? if i buy half a cow from the farmer.... all crayovaced frozen.... can i stil thaw and age?
    nevertheless, interesting reading ( however not a cookbook).
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