{"product_id":"franklin-steak-aaron-franklin-cookbook","title":"Franklin Steak by Aaron Franklin \u0026 Jordan Mackay – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Aaron Franklin of Franklin Barbecue, Austin, Texas, with writer Jordan Mackay\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2019\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Buying beef, cattle breeds, dry-ageing, seasoning and building live-fire grill set-ups\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Steak lovers who want to understand beef from paddock to plate\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780399580963\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFranklin 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.\u003c\/strong\u003e It's the follow-up to their bestselling Franklin Barbecue, and it goes deep.\u003c\/p\u003e\n\u003ch2\u003eThe brisket king goes all in on steak\u003c\/h2\u003e\n\u003cp\u003eAaron 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.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eAlong 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.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSteak 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.\u003c\/p\u003e\n\u003ch2\u003eAbout Aaron Franklin \u0026amp; Jordan Mackay\u003c\/h2\u003e\n\u003cp\u003eAaron 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 \u003cem\u003eTexas Monthly\u003c\/em\u003e and Best Barbecue in America by \u003cem\u003eBon Appétit\u003c\/em\u003e, and he hosts the PBS series \u003cem\u003eBBQ with Franklin\u003c\/em\u003e. Jordan Mackay is a food and wine writer and co-author of the Franklin books.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/203_proud-slicing-rib-eye.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl doesn't hand out nods lightly; this earns one. It's the brisket king turning his full attention to steak, from the cow to the coals. The Smuggler's favourite bit is the grill-building section, where Aaron shows you how to make your own live-fire set-up instead of buying another shiny box. Grab a copy and every steak you cook from here gets better. Pair it with \u003ca href=\"\/products\/steak-tim-hayward-cookbook\"\u003eSteak\u003c\/a\u003e by Tim Hayward for cut-by-cut detail and \u003ca href=\"\/products\/green-fire-francis-mallmann-cookbook\"\u003eGreen Fire\u003c\/a\u003e for open-fire romance, and season with \u003ca href=\"\/products\/meat-church-blanco-steak-and-everything-else-seasoning\"\u003eMeat Church Blanco\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fat-Cap Croutons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThat steak trim you were about to bin? It's treasure.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Trimmed beef fat from a few steaks, 2 cups cubed day-old bread, flaky salt, cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRender 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.\u003c\/li\u003e\n\u003cli\u003eTurn the heat to medium, add the bread and toss until golden and crunchy.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and scatter over a salad or soup.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Beef fat has a high smoke point and loads of flavour, so the bread fries crisp and tastes like steak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Franklin Steak?\u003c\/h3\u003e\u003cp\u003eFranklin Steak was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with writer Jordan Mackay.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Franklin Steak?\u003c\/h3\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Steak good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, 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.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Steak a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Ten Speed Press in 2019.\u003c\/p\u003e\n\u003ch3\u003eDoes Franklin Steak cover dry-ageing?\u003c\/h3\u003e\u003cp\u003eYes. Dry-ageing is one of the book's core topics, alongside breeds, buying and cooking over fire.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Franklin Steak?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Franklin Steak was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with writer Jordan Mackay.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Franklin Steak?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Steak good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Steak a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Ten Speed Press in 2019.\"}}, {\"@type\": \"Question\", \"name\": \"Does Franklin Steak cover dry-ageing?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Dry-ageing is one of the book's core topics, alongside breeds, buying and cooking over fire.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824796696628,"sku":"9780399580963","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/franklin-steak-aaron-franklin-cookbook-front.png?v=1792910353","url":"https:\/\/www.therubhub.com.au\/products\/franklin-steak-aaron-franklin-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}