This class will enable you to select your ideal cut at the butchers and cook it with confidence and knowledge. You will learn:
- 8 key steak cuts
- How to pan-sear effectively, with information on how to get the best results from ovens and BBQs too
- How to season and marinate
- How to cook rare, medium rare, medium and well done steaks based on time, touch or temperature
- How to prepare sauces from scratch, including chilled (Wasabi-Ginger Butter), pan (red-wine reduction) and fresh (chimichurri)
At the end of the class, we will slice all the steaks (fillet, ribeye, onglet, featherblade, t-bone, rump, sirloin, and bavette) so you can sample the various cuts. We will serve it with the condiments you have prepared, roasted potato wedges and salad.
Age Restriction: 16+
Main Allergen(s): Mustard, dairy
We can make this class suitable for gluten-free and dairy-free diets.
Why we love it
'Preparing a steak is a special (and expensive) activity, so you want to go into it equipped with the knowledge to make your food stand out.'