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Franklin Steak

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description Franklin Steak Overview

Franklin Steak is a cookbook and technical guide by Aaron Franklin and Jordan Mackay devoted to preparing beef steak. It covers the process from understanding cattle, breeds, cuts, and meat quality through buying, aging, seasoning, grilling, and evaluating the finished steak. Rather than functioning only as a recipe collection, it explains the variables behind good results and is intended for home grillers, barbecue enthusiasts, and cooks interested in meat science and craft.

help Franklin Steak FAQ

Is Franklin Steak related to Aaron Franklin's barbecue restaurant in Austin?

Yes. Aaron Franklin is the pitmaster and owner of Franklin Barbecue in Austin, Texas, one of the most famous barbecue restaurants in the United States. Franklin Steak applies his deep knowledge of meat and fire specifically to beef steak, covering breeds, aging, cuts, and grilling technique.

Does Franklin Steak focus on cooking steak over live fire or on a conventional grill?

The book emphasizes live-fire cooking and covers methods for grilling steak over charcoal and wood. Franklin and co-author Jordan Mackay also discuss seasoning, temperature control, and how to evaluate meat quality, with practical guidance for cooking steak at home.

Does Franklin Steak explain how to buy and evaluate beef before cooking?

Yes, a significant portion of the book is devoted to understanding cattle breeds, USDA grading, dry-aging versus wet-aging, and how to select good cuts. Franklin and Mackay argue that understanding the sourcing and quality of the beef is as important as the cooking technique itself.

Was there a previous Aaron Franklin cookbook before Franklin Steak?

Yes, Aaron Franklin previously published Franklin Barbecue: A Meat-Smoking Manifesto, which focused on his barbecue philosophy and techniques. Franklin Steak is a separate follow-up that narrows its focus to beef steak rather than smoked barbecue.

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