---
product_id: 112827574
title: "Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]"
price: "R452"
currency: ZAR
in_stock: false
reviews_count: 7
url: https://www.desertcart.co.za/products/112827574-franklin-steak-dry-aged-live-fired-pure-beef-a-cookbook
store_origin: ZA
region: South Africa
---

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

**Price:** R452
**Availability:** ❌ Out of Stock

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- **What is this?** Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]
- **How much does it cost?** R452 with free shipping
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- **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/products/112827574-franklin-steak-dry-aged-live-fired-pure-beef-a-cookbook)

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## Description

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] - Kindle edition by Franklin, Aaron, Mackay, Jordan. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook].

Review: This is a vsdh insightful book - The pairing and all the primal cuts ar discussed here. I find that Aaron does it is due diligence in this book.
Review: I have a man-crush on Aaron so I might be biased - Despite practically being born and largely raised in Texas, cooking steaks was never something I took seriously. My technique was essentially getting whatever off the supermarket racks, coat in some olive oil, a little salt and grill for a few minutes. Sometimes it was ok, sometimes not. The depth this book goes into explaining the cuts, marbling, and certifications as well as the history is very interesting. Some of it I couldn't care for, such as the history of cattle. But I get why it was added and it was a decent TIL. As soon as I finished the book I decided to make this at least a biweekly focus, if not weekly. So far I've reverse seared New York Strips on two nights. The first night was okay; not great. Two areas I messed up: 1. In the book he suggests 1.5% of the weight to add salt. So a 1000 gram steak gets 15 grams of salt. My family and I thought this was quite salty. Now, mind you I salted 48 hours pre-cook. The book suggests anywhere between 4 and 48 hours. Perhaps this made a difference. The second cook I cut the salt in half and, while you could still taste the salt, it wasn't as bad. My next attempt will cut in half again and go from there. BTW, the salt is not for taste but to draw out moisture. So my aim is not to taste it at all. 2. More my fault, the first cook I did was in the oven at 250 for 1 1/4" thick cuts. This took maybe 30-45 minutes. I took them out around 128 and let sit for several hours. I seared to get the Maillard effect but probably too long so they came out medium-well. The second attempt was identical with the exception of taking out at 120 and let them rest for a couple of hours. I seared just enough to get the coloring and the finish was probably medium with a broad gradient. If you're going this route I would recommend for cuts 1 to 1 1/2" thick then remove from oven or grill at 120 or even 115 then sear. I would also note it is mentioned or suggested in the book that the longer you salt your steaks, the broader the gradient. So, I may have had a more medium-rare steak if instead of salting for 48 hours I just did 12 or so. All in all, there is a ton of information in this book and I'm super excited to perfect this. If, like me, you're experience with steaks is limited, start with using the oven to get better control over the parameters and knowing what to expect. When you get that down, then start experimenting with the grill and different types of charcoal or wood.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B07DMZFGY7 |
| Accessibility  | Learn more |
| Best Sellers Rank | #465,147 in Kindle Store ( See Top 100 in Kindle Store ) #52 in Meat Cooking #82 in Southern U.S. Cooking, Food & Wine #110 in Barbecuing & Grilling eBooks |
| Customer Reviews | 4.5 4.5 out of 5 stars (80) |
| Enhanced typesetting  | Enabled |
| File size  | 178.9 MB |
| ISBN-13  | 978-0399580970 |
| Language  | English |
| Page Flip  | Enabled |
| Print length  | 224 pages |
| Publication date  | April 9, 2019 |
| Publisher  | Ten Speed Press |
| Screen Reader  | Supported |
| Word Wise  | Enabled |
| X-Ray  | Enabled |

## Images

![Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] - Image 1](https://m.media-amazon.com/images/I/A156rH6HSxL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ This is a vsdh insightful book
*by M***A on September 17, 2024*

The pairing and all the primal cuts ar discussed here. I find that Aaron does it is due diligence in this book.

### ⭐⭐⭐⭐⭐ I have a man-crush on Aaron so I might be biased
*by T***M on July 28, 2019*

Despite practically being born and largely raised in Texas, cooking steaks was never something I took seriously. My technique was essentially getting whatever off the supermarket racks, coat in some olive oil, a little salt and grill for a few minutes. Sometimes it was ok, sometimes not. The depth this book goes into explaining the cuts, marbling, and certifications as well as the history is very interesting. Some of it I couldn't care for, such as the history of cattle. But I get why it was added and it was a decent TIL. As soon as I finished the book I decided to make this at least a biweekly focus, if not weekly. So far I've reverse seared New York Strips on two nights. The first night was okay; not great. Two areas I messed up: 1. In the book he suggests 1.5% of the weight to add salt. So a 1000 gram steak gets 15 grams of salt. My family and I thought this was quite salty. Now, mind you I salted 48 hours pre-cook. The book suggests anywhere between 4 and 48 hours. Perhaps this made a difference. The second cook I cut the salt in half and, while you could still taste the salt, it wasn't as bad. My next attempt will cut in half again and go from there. BTW, the salt is not for taste but to draw out moisture. So my aim is not to taste it at all. 2. More my fault, the first cook I did was in the oven at 250 for 1 1/4" thick cuts. This took maybe 30-45 minutes. I took them out around 128 and let sit for several hours. I seared to get the Maillard effect but probably too long so they came out medium-well. The second attempt was identical with the exception of taking out at 120 and let them rest for a couple of hours. I seared just enough to get the coloring and the finish was probably medium with a broad gradient. If you're going this route I would recommend for cuts 1 to 1 1/2" thick then remove from oven or grill at 120 or even 115 then sear. I would also note it is mentioned or suggested in the book that the longer you salt your steaks, the broader the gradient. So, I may have had a more medium-rare steak if instead of salting for 48 hours I just did 12 or so. All in all, there is a ton of information in this book and I'm super excited to perfect this. If, like me, you're experience with steaks is limited, start with using the oven to get better control over the parameters and knowing what to expect. When you get that down, then start experimenting with the grill and different types of charcoal or wood.

### ⭐⭐⭐⭐⭐ Talented smart man! Knows what he's doing!
*by D***E on November 5, 2019*

Great read! I trust & read & watch everything Mr. Franklin shares. Talented smart man! Knows what he's doing!

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*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-03-17*