To submit requests for assistance, or provide feedback regarding accessibility, please contact


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.

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


[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...

The art of smoke and fire

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.


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

I loved this class. I have always loved cooking meat over a fire, but this class has encouraged me to stretch myself and try new things.

I love the amount of thought and detail he has put into this. It was nice to see that I already shared a lot of his foundations. It was even nicer to get all of the tips and techniques that I had never even thought of yet. This definitely has taken my love of BBQ, and my desire to master it to the next level.

So many things one might not think about were brought to the forefront, including a true revelation about seasoning. Simplicity is bliss as they say, and simple techniques and attention are still the best. I will definitely be able to use the knowledge gained in this class to create great food for those I love and care for.

Excellent thoroughly enjoyed it and I can go back and watch it a couple times I hope thank you


T D.

It has been thoroughly proven that you cannot bring meat to "room temperature" by taking it out of the refrigerator for 15 minutes or even an hour. It takes hours for the internal temperature to reach room temperature. Try it if you want, it's nonsense.

Matthew C.

I enjoyed this video. I never thought to throw a piece of wood in to create a cool spot. I like that a lot. I usually cook my steak in a cast iron skillet over high heat on my grill (because the grill gets hotter than the oven and it doesn't smoke up my kitchen) but I like the speed Aaron exhibited so I may shift my technique, especially for week day grilling. Thanks.


These are the briquettes Aaron is using. I did not see it mentioned in any of the comments that would load for me.

Pat H.

I did my first brisket and followed the instructions with a few deviations due to my vertical smoker and it was amazing. Best brisket to ever tasted. Very happy.

Pete M.

An interesting interlude, but I'm not sure why you would cook that cut to medium. Medium rare! It really looked overcooked. I want red!

Tom M.

We made the broccolini this way last night (substituted a ribeye for the protein) came out great! You really do have To keep an eye on things.

Cory C.

I'm curious as to what kind of grill that is. Someone please let me know if you know, please and thank you.

Glenn J.

Aaron, i notice you break the (what i thought was) the cardinal rule by flipping a steak more than once? I thought that was a no-no

Jim M.

The beer - the minute you stopped to do that I had the thought - BEER!! It is funny, I do not drink much beer but when I grill I so often reach for one. LOL.

Greg K.

Every lesson I learn something new. I will repeat the whole course in a week or so. Great Job.