You can't beat a perfectly cooked steak! This hands-on cooking class teaches you the practical knowledge and skills required to cook a steakhouse-quality meal at home! Fillet, ribeye, onglet, featherblade, t-bone, rump, sirloin, bavette- get ready to dive into the world of steaks!
From choosing which cut to get at the butcher’s to knowing how to sear your steak medium-rare (or however you prefer it), our Steak Knowledge class will equip you with the lasting confidence to cook the perfect steak at home!
In this steak masterclass, you will learn about eight key cuts, how to master steak on the hob, using touch (or a thermometer) to tell whether a steak is rare/medium/well-done, why it’s important for steak to ‘rest’, and how to get the best results from your oven and barbecue too!
You'll also prepare a variety of ‘sauces’ from scratch (wasabi-ginger butter, red-wine reduction pan sauce, chimichurri) that serve as templates for making any compound butter, pan sauce, or fresh herb sauce you’d like.
What to expect:
At the end of the class the group will slice all the steaks (fillet, ribeye, onglet, featherblade, t-bone, rump, sirloin, bavette) and you will have a chance to try all of the various cuts. They will be served with the condiments you have prepared, roasted potato wedges and salad.
Age restrictions: 16+
Paul started his work in kitchens washing dishes as a 15 year old, and soon grew to love the hustle and bustle of this industry. He’s now worked as a professional chef for 24 years in kitchens all over the UK, as well as the U.A.E and Netherlands. As well as sharing his love for food at Cooking It, Mark also works at the National Chef Academy as Vice Principal, combining his passion for food and teaching with enthusiastic apprentice chefs. As a chef he’s willing to try anything and is always on the lookout for unique flavour combinations.
Ask your question directly to Cooking It.