Still experimenting with the collection, seems to be a great collection of rubs so far, the family like them,
This one really hits on pork! Also excellent on chicken
Franklin Steak by Aaron Franklin & Jordan Mackay – Hardback Cookbook
At a glance Format: Hardback, 224 pages Author: Aaron Franklin of Franklin Barbecue, Austin, Texas, with writer...
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At a glance
Format: Hardback, 224 pages
Author: Aaron Franklin of Franklin Barbecue, Austin, Texas, with writer Jordan Mackay
Publisher: Ten Speed Press, 2019
Inside: Buying beef, cattle breeds, dry-ageing, seasoning and building live-fire grill set-ups
Best for: Steak lovers who want to understand beef from paddock to plate
ISBN: 9780399580963
Franklin Steak is a hardback guide to cooking the perfect steak by Aaron Franklin of Austin's Franklin Barbecue and writer Jordan Mackay, covering how to buy great beef, understand breeds and dry-ageing, season it and cook it over live fire. It's the follow-up to their bestselling Franklin Barbecue, and it goes deep.
The brisket king goes all in on steak
Aaron Franklin may be known for brisket, but steak is what he loves to cook at home. Here he and Jordan Mackay apply the same obsessive approach to beef that made Franklin Barbecue a classic. It's less a recipe book and more a complete education in steak.
What's inside
The book works through the whole chain: cattle breeds, how to buy top-quality beef, the science and practice of dry-ageing, seasoning, and the fire itself. Aaron also shows how to build custom backyard grill set-ups inspired by the world's best steak cooks.
Along the way, the pair travel beyond Texas to Spain, Scotland, California and Japan to learn how different steak traditions work. A short run of sides, such as garlicky sautéed mushrooms, rounds out the plate.
Who it's for
Steak lovers who want to understand what they're buying and cooking, and live-fire fans who like building their own set-ups. It suits keen beginners and seasoned grillers who want to go deeper.
About Aaron Franklin & Jordan Mackay
Aaron Franklin is a native of Bryan, Texas, and co-founded Franklin Barbecue in Austin with his wife Stacy in 2009. The restaurant has been named Best Barbecue in Texas by Texas Monthly and Best Barbecue in America by Bon Appétit, and he hosts the PBS series BBQ with Franklin. Jordan Mackay is a food and wine writer and co-author of the Franklin books.
The Rub Smuggler's Verdict
🏴☠️ Darryl's Secret: Fat-Cap Croutons
That steak trim you were about to bin? It's treasure.
You'll need: Trimmed beef fat from a few steaks, 2 cups cubed day-old bread, flaky salt, cracked pepper
Do this:
- Render the fat trimmings slowly in a cast-iron pan over low heat until you have a few tablespoons of liquid fat; remove the crisp bits.
- Turn the heat to medium, add the bread and toss until golden and crunchy.
- Season with salt and pepper and scatter over a salad or soup.
Why it works: Beef fat has a high smoke point and loads of flavour, so the bread fries crisp and tastes like steak.
Questions answered
Who wrote Franklin Steak?
Franklin Steak was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with writer Jordan Mackay.
What's inside Franklin Steak?
It covers cattle breeds, buying good beef, dry-ageing, seasoning and live-fire cooking, including how to build your own grill set-up, plus steak traditions from Spain, Scotland, California and Japan.
Is Franklin Steak good for beginners?
Yes, for keen beginners. It explains everything from scratch, but it goes deep, so it suits cooks who want to understand steak rather than follow a quick recipe.
Is Franklin Steak a hardback, and how many pages?
Yes. It's a 224-page hardback published by Ten Speed Press in 2019.
Does Franklin Steak cover dry-ageing?
Yes. Dry-ageing is one of the book's core topics, alongside breeds, buying and cooking over fire.
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Read our full Returns Policy for details.
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