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

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 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. Title Page Copyright Contents Preface Introduction Part I: Know Thy Beef Chapter 1: The Story of Beef Chapter 2: Buying Steaks Chapter 3: Steak Cuts Part II: Next-Level Beef Chapter 4: Dry Aging Chapter 5: The Grill Chapter 6: Fuel Part III: Steak Perfection Chapter 7: Firing Up Chapter 8: The Cook Chapter 9: Sides, Sauces, and Drinks – Green Salad with Garlic Vinaigrette – Garlicky Sautéed Mushrooms – Raw Tomatoes – Twice-Baked Potato – Home Frites – Grilled Vegetables – Salsa Verde – Charred Jalapeño–Anchovy Compound Butter – Perky Red Wine Sauce Resources Acknowledgments Index About the Author