Index, Franklin Steak

Index

AGW (A Greener World) label

Akaushi cattle, 1.1, 2.1

alder, 6.1, 6.2

Alderspring Ranch, 1.1, 2.1, 8.1, bm.1

American Grassfed Association

Anchor Brewing Company

anchovies

Charred Jalapeño–Anchovy Compound Butter

Salsa Verde

Angus beef, 1.1, 1.2, 2.1

antibiotics

APL, 4.1, 4.2, 4.3

apple wood, 6.1, 6.2

Arguinzoniz, Victor, 6.1, 6.2

Asador Etxebarri, 6.1, 6.2

aurochs, 1.1, 1.2, 1.3

bacon

Twice-Baked Potato

Barber, Dan

Bateau

bavette, 3.1, 3.2

beef

age and, 1.1, 1.2

branded, 2.1, 2.2

flavor of, 1.1, 1.2, 1.3, 1.4, 2.1

grading of, 2.1, 2.2, 3.1

grain-fed, 1.1, 1.2

grain-finished

grass-fed, 1.1, 1.2, 1.3, 1.4, 1.5, 2.1, 2.2, 8.1

pasture raised, 2.1, 2.2

safety

See also cattle; dry aging; steaks; wet aging

beer

Bernet, William

Bern’s Steak House, 2.1, 3.1

beta-carotene

beverages, 9.1, 9.2

Big Green Egg (BGE)

binchōtan, 6.1, 6.2

Black Belly

Blue Hill at Stone Barns

bottles, plastic

Brahman cattle

branded beef, 2.1, 2.2

buckets

Butcher and Larder

butchers

in America vs. Europe

buying from, 2.1, 2.2, 2.3, 3.1

competitions for

local

thrift and

Butler, Bryan, 2.1, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7

butter

Charred Jalapeño–Anchovy Compound Butter

finishing steaks with

Caesar, Julius

Cargill, 1.1, 2.1

Carter, RC, 1.1, 1.2

Carter Country Meats, 1.1, bm.1

cast-iron pans

cattle

antibiotics and

breeds, 1.1, 2.1

feed for, 1.1, 1.2

charcoal

advantages and disadvantages of

lighting, 7.1, 7.2

charcoal chimneys, 7.1, 7.2

Chateaubriand

cheese

Twice-Baked Potato

cherry wood, 6.1, 6.2

Child, Julia

chine

Choice beef, 2.1, 2.2, 2.3, 3.1

Chop Butchery & Charcuterie

chuck steak, 3.1, 3.2

Clove and Hoof, 2.1, 3.1

coconut charcoal

complexus, 3.1, 3.2, 3.3

cooking methods

blast furnace, 8.1, 8.2

on the coals, 8.1, 8.2

by cut and type of steak, 3.1, 8.1

hot and fast, 8.1, 8.2

sous vide, 5.1, 5.2

See also grilling

COOL (Country of Origin Labeling)

Cordier, Olivier, 2.1, 2.2

Coss, Tom

Cote

côte de boeuf, 3.1, 3.2, 3.3

Country Cat

cowboy steak

Cream Co., 1.1, 1.2

Creekstone Farms, 1.1, 1.2, 2.1, 4.1, bm.1

Crowd Cow, 2.1, 2.2, bm.1

Delmonico steak, 3.1, 3.2

Double Mountain

drinks, 9.1, 9.2

dry aging

benefits of, 4.1, 4.2

at home, 4.1, 4.2, 4.3

thirty-month rule for

Edison, Thomas, 6.1, 6.2

El Capricho, 1.1, 1.2, 2.1, 3.1

Elzinga, Glenn, 1.1, 2.1

Erickson, Renee

Etxebarri, Asador, 6.1, 6.2

The Fatted Calf

filet mignon, 3.1, 3.2

Firestone, Harvey

First Light, 1.1, 8.1

flank steak, 3.1, 3.2

Flannery, Bryan, 1.1, 2.1, 2.2, 2.3, 4.1

Flannery, Katie, 1.1, 2.1, 4.1

Flannery Beef, 1.1, 2.1, 4.1, bm.1

flat iron, 3.1, 3.2

Fleisher’s

Ford, Henry, 6.1, 6.2

44 Farms, 1.1, 4.1

4505 Meats

Franklin, Stacy

Franklin Formation, 7.1, 7.2

frenching, 3.1, 3.2

Fresh From OK

garlic

Garlicky Sautéed Mushrooms

Green Salad with Garlic Vinaigrette

gas grills, 5.1, 5.2, 6.1

Gordón, José, 1.1, 1.2, 3.1

grain-fed beef, 1.1, 1.2

grain-finished beef

grape vines, 6.1, 6.2

grass-fed beef, 1.1, 1.2, 1.3, 1.4, 1.5, 2.1, 2.2, 8.1

A Greener World

Green Salad with Garlic Vinaigrette

grill brushes

grilling

equipment for, 5.1, 5.2, 5.3, 7.1, 7.2, bm.1

setups for, 7.1, 7.2

starting fire for, 7.1, 7.2, 7.3

See also individual grills

grill marks

Gwen Butcher Shop

hanger steak, 3.1, 3.2

HeartBrand Beef, 1.1, 1.2, 2.1, 4.1

Heitzeberg, Joe, 2.1, 2.2

Hereford cattle, 1.1, 1.2, 2.1

Heritage Foods

hibachis, 5.1, bm.1

hybrid

hickory, 6.1, 6.2

Highland cattle, 1.1, 1.2

Holstein cattle, 1.1, 1.2

Holy Grail Steak

hormones

Jalapeño–Anchovy Compound Butter, Charred

Kingsford, Edward, 6.1, 6.2

Knife, 4.1, 4.2, 4.3, 9.1

knives

Kobe beef, 2.1, 2.2

Kosmidis, John, 4.1, 4.2, 4.3, 4.4

Lang, Adam Perry, 4.1, 4.2, 4.3

Lee’s

Legako, Jerrad, 1.1, 1.2, 1.3

Le Severo, 9.1, 9.2

Live Oak

Ljungquist, Klas

longissimus dorsi, 3.1, 3.2, 3.3, 3.4

Long Meadow Ranch

Lowry, Ethan, 2.1, 2.2

lump charcoal, 6.1, 6.2, 6.3

Maillard reactions, 4.1, 8.1, 8.2, 8.3

mail-order meat, 2.1, bm.1

Mallmann, Francis

marbling, 2.1, 2.2, 3.1

McCann’s Local Meats

McGee, Harold, 2.1, 4.1, 4.2, 4.3, 8.1, 8.2

McLaughlin, John

The Meat Hook

Meigs, Hilton

mesquite, 6.1, 6.2

mezcal, 9.1, 9.2

Mushrooms, Garlicky Sautéed

National

New York strip

Niman Ranch

oak, 6.1, 6.2

oil, finishing steaks with

Olivier’s, 2.1, 2.2, 2.3, 3.1

pasture-raised beef, 2.1, 2.2

pecan wood, 6.1, 6.2, 6.3

pepper steak

PK Grill, 5.1, bm.1

Pollard, Cliff

Porter, Valerie

porterhouse, 3.1, 3.2

potatoes

Prime beef, 2.1, 2.2, 2.3, 3.1

Prime Foods Distributor, 4.1, 4.2

Rancher’s Reserve, 2.1, 2.2

resting

reverse sear

ribeye, 3.1, 3.2, 3.3

rib roast

Rivière, Olivier and Katia

Ross, Betsy, 1.1, bm.1

Runkle, Ben, 2.1, 3.1, 3.2, 3.3, 3.4

safety

Safeway, 2.1, 2.2

sake

Salad, Green, with Garlic Vinaigrette

Salsa Verde

salt, 8.1, 8.2

Salt & Time, 2.1, 2.2, 3.1, 3.2, 3.3, 3.4

Santa Maria grills, 5.1, 5.2, 5.3, bm.1

Select beef, 2.1, 2.2, 2.3

skirt, 3.1, 3.2

Snake River Farms, 1.1, bm.1

sous vide, 5.1, 5.2

spinalis dorsi, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2

Stafford, Orin

standing rib roast

Steak Cookoff Association

steaks

bone-in vs. boneless

with butter

buying, 1.1, 2.1, 2.2, bm.1

color of

crust of

cuts, 3.1, 3.2, 3.3, 3.4

doneness of

flipping

frozen

labeling of, 2.1, 2.2, 2.3

marbling in, 2.1, 2.2

with oil

resting

salting, 8.1, 8.2

temperature of, before cooking

thickness of

See also beef; cooking methods; individual cuts

strip, 3.1, 3.2, 3.3

subprimals

tannins

Taylor’s Market

T-bone, 3.1, 3.2

tenderloin, 3.1, 3.2, 3.3, 3.4

tequila

Tesar, John, 4.1, 4.2, 4.3, 9.1

thermometers

Thornhill, Taylor

three-zone setup, 7.1, 7.2

tomahawk steak, 3.1, 3.2

two-zone setup, 7.1, 7.2

Tyson, 1.1, 2.1

USDA grades, 2.1, 2.2

Vegetables, Grilled

Vine Connections

Wagyu beef, 1.1, 1.2, 1.3, 2.1, 2.2, 9.1

wet aging, 2.1, 4.1

whiskey, 9.1, 9.2

Williams, Allen, 1.1, 1.2

wine

pairing steak and, 9.1, 9.2

Perky Red Wine Sauce

wood

advantages and disadvantages of, 6.1, 7.1

setup for grilling with

sourcing

types of

World Butchery Challenge

World Sake Imports