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

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 team behind the acclaimed and bestselling book Franklin Barbecue.

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. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

• Franklin Barbecue: A Meat-Smoking Manifesto
• The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
• Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ
• The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
• Meathead: The Science of Great Barbecue and Grilling
• Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace
• Pitmaster: Recipes, Techniques, and Barbecue Wisdom
• BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue
• Monterey Bay Peppercorn Black - 16 Mesh - 1 Pound
• Texas BBQ, Small Town to Downtown (Jack and Doris Smothers Series in Texas History, Life, and Culture)