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

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

<b>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 <i>New York Times </i>bestseller <i>Franklin Barbecue</i>. </b><br><b> </b><br><b>“This book will have you salivating by the end of the introduction.”—Nick Offerman</b><br><b> </b><br>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. <br> <br>In <i>Franklin Steak</i>, 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? <i>Franklin Steak </i>has you covered.<br> <br>For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.