Food, Home & Lifestyle

Grill: Steak and Broccolini

Aaron Franklin

Lesson time 21:31 min

When Aaron isn’t cooking low and slow at Franklin Barbecue, he’s often grilling at home. Here, he shares his method of incorporating direct and indirect heat for seared steaks and charred broccolini in a meal quick enough to make any night of the week.

Students give MasterClass an average rating of 4.7 out of 5 stars

Topics include: Broccolini · Prepping the Grill · Steak


[MUSIC PLAYING] - So getting into some barbecue cooks, all this stuff is based on live fire cooking. And grilling is certainly an aspect of that. A thing that I like to think about for these, and kind of how I think of meat textures and all this stuff is, what do you want the inside texture to be like, and what do you want the outside texture to be like? And how do you get there? So I've got a couple of different methods here. Broccolini, I don't want it cooked at all on the inside. I want it fresh and crisp. But I do want it kind of charred. So that kind of makes me think, all right, well, that must be a really high heat. Well, then it needs some oil, then it needs some salt, and the normal stuff. And then getting into a steak-- could be a small steak, it could be a bavette, which is what I'm going to cook right here. You don't want the inside cooked very much, much like the broccolini, but you do want a good crust on the outside. So again, how do you get there? So I'm going to work through that stuff. I'm going to start off with a charcoal chimney. Gonna get this guy lit, then I'm going to go prep that stuff. Just a standard charcoal chimney, nothing special here. Could get him anywhere. Do you like to use some paper. A little bit a grape seed oil, just to make it last a while. Crunch it up, keep it kind of loose. Load that. I usually just like these things on top of the grill, because by the time these coals are good to go, I could pick it up with my hand, take some tongs, set the grill aside, drop the coals, good to go. I don't have to worry about a table on the side or anything. I still like to use two sets of tongs. I have one heavy duty set that I can pick up grates, I can pick up charcoal with, I can move firewood around, and stuff like that. So this is kind of designated for fire. I also have another pair this designated more for meat. Pick meat up, do some stuff. Leave that around. So two sets for me. For grilling, if you had the luxury, you could totally burn down some wood, you could burn it down to coals. But really, let's be real-- everybody's using charcoal. I prefer to use briquettes, because they burn really evenly. But that kind of gets us into a strange thing, because most of these things have burn accelerators in there, they have petroleum products. I don't want any of that stuff. So there's some companies around the country that make all natural briquettes, and that's what I like to use. It should be good. Just going to light this thing up. All right. So while this thing is going to get started, I'm going to start working on my broccolini. [MUSIC PLAYING] Really simple. You can grill any vegetable. I'm really just doing this to get the mentality of hot and fast versus less hot, less fast. And then eventually get to brisket cooking, where it's really slow. So this kind of covers all ranges. It kind of gets me thinking about the textures, the amount of char, the surface, how hot i...

About the Instructor

Once a backyard hobbyist, Aaron Franklin is now the James Beard Award-winning owner of Franklin Barbecue, where the line for his famous smoked brisket is hours long. Now the Central Texas barbecue specialist teaches you his meticulous low and slow process for mouth-watering ribs, pork butt, and brisket. With perfectly seasoned cuts and optimal temperatures, you'll learn to handle an offset smoker like a true pitmaster.

Featured Masterclass Instructor

Aaron Franklin

Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue, including his famous brisket and more mouth-watering smoked meat.

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