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

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. by James Beard Award–winning pitmaster Aaron Franklin and food writer Jordan Mackay is the definitive guide to selecting, aging, seasoning, and cooking exceptional steak, combining the science of beef with practical techniques for achieving steakhouse-quality results at home. Building on Franklin's legendary expertise in live-fire cooking, the book explores every stage of the process—from understanding cattle breeds, grading, and dry-aging to mastering charcoal grills, wood fires, cast-iron pans, and reverse searing. Filled with detailed instruction, expert advice, and recipes for steaks, sauces, sides, and accompaniments, Franklin Steak is an indispensable resource for anyone seeking to master the art and craft of cooking beef with precision, confidence, and uncompromising flavor.