2024 the best steak recipe review

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

From the Publisher

Publisher ‏ : ‎ Ten Speed Press (April 9, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 0399580964
ISBN-13 ‏ : ‎ 978-0399580963
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8.28 x 1.07 x 10.29 inches
Reviewer: Jennifer Guerrero
Rating: 5.0 out of 5 stars
Title: Everything you could possibly want to know about steak.
Review: This book is very much in keeping with their first book, Franklin Barbecue. If you loved that, you’ll love this one, too. If you’re new to Aaron Franklin and Jordan Mackay’s books, this is not a cookbook. There are a few recipes for side dishes and sauce at the end, but their style is to mentor your steak education. If you read it from cover to cover, you’ll understand everything there is to know about steak, and you’ll be fully equipped to make that perfect steak. They are awesomely thorough. I’ll walk you through the chapters, so that you’ll know what to expect.Chapter 1: The Story of Beef. This is a primer on the different kind of cattle, with a very open discussion about all the pros and cons about grass-fed vs grain-fed cattle and how the aging of cattle affects flavor, with comparisons of perceptions throughout the world. It made me a little more eager to try out the new local butcher down the street, and to take a trip to Spain for a comparative taste. Great discussion.Chapter 2: Buying Steaks. He talks about brands, grades, labels, marbling, hormones, and antibiotics, and then gives a quick guide on page 45 to help you select that perfect steak. The short of it is a list of visual cues to look for in selection, along with a few other ways to increase your likelihood of getting the best product, rather than relying on labels.Chapter 3: Steak Cuts. This chapter covers all the different cuts of steak, steak language (defines terms you might see in the butcher’s shop), bone-in vs. boneless, American butchers vs. continental butchers, and a cheat sheet of cooking approaches by cut.Chapter 4: Dry Aging. Wow. He gives instructions to dry age at home if you’re super adventurous and have tons of space – like a spare, dedicated fridge for aging.Chapter 5: The Grill. He talks about stovetop, the oven, gas grill, sous vide (which he calls Steak by Spock), Kamados, old-fashioned charcoal, and hibachi. Then Aaron gives instructions on how to make a hybrid hibachi.Chapter 6: Fuel. He talks about charcoal briquettes, lump charcoal, Binchotan, coconut charcoal, and then moves on to all the varieties of cooking wood imagineable.Chapter 7: Firing up. This covers equipment use like how to start a charcoal chimney, tongs, grill brushes, trowels and pails, sheet pans, sizzle platters, towels, thermometers, and squeeze bottles. Then he moves onto firing up separate cooking zones and how to utilize different fuels, with a grill setup quickguide at the end.Chapter 8: The Cook. This is the one we’re all probably skipping ahead to before going back and reading the whole book in earnest. He talks about cooking goals and how to achieve them: A robust savory crust, proper doneness, salt, fats and oils, room temp before cooking?, grill marks and flips, resting, and freezing. Then he moves onto all the cooking considerations: hot and fast, reverse sear, steak on the coals, blast furnace, how thickness and weight come into play, and how the diet of your steak (as in what that cattle ate) affects the cooking.Chapter 9: Sides, Sauces, and Drink. Yeah. Green Salad with Garlic Vinaigrette, Garlicky Sauteed Mushrooms, Raw Tomatoes, Twice-Baked Potato, Home Frites, Grilled Vegetables, Salsa Verde, Charred Jalapeno-Anchovy Compound Butter, Perky Red Wine Sauce, and discussions on beer, wine, sake, and spirits.Okay, after reading through his ideal salting schedule, I picked up steaks for tonight and the next two nights. I grabbed my personal favorite, Bavette, sometimes labeled as sirloin flap (middle), filet mignon (right), and top sirloin (left). I weighed them out and weighed out the prescribed salt ratio. Just by visual inspection, it’s more salt than I usually use. I can’t wait to see how that plays out. I was just playing in a Greek book and that author used more salt than I usually do, and my kids who normally say lamb’s too gamey, liked it. I’ve only had the book for a day, and it’s already getting interesting with a tweak to my norm.The Twice-Baked Potatoes were fabulous! He uses less butter and sour cream than I normally would, but I think he gets away with it because of the bacon addition. Niiiice. The bavette steak wasn’t salty tasting at all with that salting, just really nicely flavored. I used what they call the Franklin Formation, meaning I stuck a log in one side of the grill with lump charcoal on the other side. I like the little extra smokiness it gave. I went with the Chimichurri on top for some brightness against that rich steak. Perfect. This chimichurri involves anchovies and capers in addition to the parsley, garlic, and olive oil.The Green Salad with Garlic Vinaigrette is 10 minute easy, but really flavorful. I usually double all garlic in recipes. I’m finding that’s not necessary in this book! My tenderloins were really thick, so I cooked them to 105 in the oven to get them started, then quick seared them in hot cast iron on the stove to bring them up to 128. I went the Charred Jalapeno-Anchovy Compound Butter to top it since it’s such a lean cut. Flipping fantastic dinner! These were salted heavily and rested for 24 hours and it didn’t taste salty at all, just perfectly seasoned.The Garlicky Sauteed Mushrooms were effortless and lovely. I made the Perky Red Wine Sauce for our sirloins. Lots of onion, Dijon, and butter make it flavorful and silky. These steaks were heavily salted and rested in the fridge for 48 hours and the flavor was perfection. I did the Franklin formation in my grill again, and I love what the wood adds to it. It’s funny, because I use wood in my smoker all the time when I’m barbecuing, but hadn’t thought about adding wood to a quick grill before. The flavor’s gorgeous.I’ll update this as I play with the concepts in the book and let you know how it affects my results, and as I try out those side dishes. I’m excited to dive into this!

Reviewer: Adam
Rating: 5.0 out of 5 stars
Title: Excellent read on the art and science of preparing steak
Review: Educational and interesting. If you only ever buy one book on steak, this should be it. Even if you just like steak, you should buy it. You will learn things, wonderful things about tasty cows and how to make them tastier.Even if you don't like steak, buy it anyway. Maybe you'll learn how to prepare steak that doesn't suck and you'll end up liking steak!

Reviewer: Maury Herrera
Rating: 5.0 out of 5 stars
Title: This is a vsdh insightful book
Review: The pairing and all the primal cuts ar discussed here. I find that Aaron does it is due diligence in this book.

Reviewer: Marilyn MJ
Rating: 5.0 out of 5 stars
Title: Great cook book
Review: Very good recipes and ways to prepare all types of meat.

Reviewer: AlexK
Rating: 5.0 out of 5 stars
Title: Best book for a meat lover
Review: Have it as a gift for husband and he loves it! He doesn’t use recipes so, I didn’t need a cook book but he really likes the explanation of why and how some meats has to be cooked. Especially is good when it comes from Franklin’s 😂

Reviewer: Jim Frost
Rating: 4.0 out of 5 stars
Title: Great book
Review: What a great book. I was surprised by how much I learned about all things steak. I have been cooking steak in a variety of ways for many years and have felt the results were better than average. I expect what I learned from this book will take my steaks to another level entirely.

Reviewer: Chaco
Rating: 5.0 out of 5 stars
Title: Aaron Franklin is my spirit animal
Review: The amazing thing about Aaron Franklin's first book, Franklin Barbecue, was the extent of his generosity with his knowledge. There's a lot of award-winning pitmasters who've plopped out rote, uninteresting books of recipes, but Franklin Barbecue was more of an in-depth master class that didn't hold back the fruits of years of experience and knowledge. Now, Franklin Steak does the same thing. It's a generous, opinionated, deep-dive master class on how to do steak right. The Franklin Formation alone was worth the asking price - and no, buy it and read it to learn what that is - but the entire book is just stuffed with information on sourcing, choosing, seasoning, and grilling the perfect steak. And have gone all-in on a tri-tip with his charred jalaneno-anchovy butter and watercress salad, I attest he's hit the mark. Will it be a cheesy, crosshatched Applebee's commercial steak? Nah. It'll be better.

Reviewer: Kari
Rating: 5.0 out of 5 stars
Title: Great companion to Aaron’s BBQ book.
Review: A great book if you want to learn about the different cuts of meat, what different wood does for your fire best ways to cook your meat. Also includes very tasty side dishes and grills.

Reviewer: Durand
Rating: 3.0 out of 5 stars
Title:
Review: Et il est préférable de pratiquer un anglais courant pour lire cet ouvrage d'un maître PitMaster.

Reviewer: Mikael Persson
Rating: 1.0 out of 5 stars
Title:
Review: No more comments

Reviewer: Jesus Robles
Rating: 5.0 out of 5 stars
Title:
Review: Muy ben libro con muchos tips y recomendaciones de Aaron F.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Great topic, and well written. Easy to read and, digs deep into the topic as a whole.

Reviewer: Giovanni Lupo
Rating: 5.0 out of 5 stars
Title:
Review: Come non averlo nella propria collezione?Semplicemente wow!