In the follow-up to his New York Times bestselling book Franklin Barbecue, Aaron Franklin, pitmaster extraordinaire and owner of nationally renowned Franklin Barbeque, teaches readers how to cook his favorite food to absolute perfection. Digging deep, the authors 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 Steak by Aaron Franklin and Jordan MacKay. Published by Ten Speed Press. Hardcover. 224 pages.