18 Reasons: Simply Summer: Steak

Price:
$185.00
Member Price:
$175.00

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Steaks – they come in so many shapes and sizes and everyone has an opinion about how to cook them, rest them and slice them. After years of working in butcher shops, raising and processing her own livestock and fervently eating steak at the best restaurants around, our Chef Gracie is excited to share her hot take on steak.

Students will learn the difference between a Ribeye, New York, Tenderloin, Bavette, Hanger and Skirt. They will learn how to source great steak and cook it to their liking, make three different versatile sauces to pair with their steaks and even make a dish of thinly sliced raw steak that Chef Gracie fell in love with while living in Italy. We’ll discuss dry aging, the benefit of seasoning ahead of time and so much more. So, if you’re a steak enthusiast looking to expand your skills and understanding of this deeply satisfying ingredient, come on in – the steaks are high!

MENU

Summer Steak Carpaccio: Thinly Sliced Steak, Parmesan, Lemon, Black Pepper, Arugula

Thai Steak Salad: Dry Aged Ribeye, Heirloom Tomato, Cucumber, Fried Shallot, Mint, Lime Juice Fish Sauce Vinaigrette

Charred Hanger Steak with Horseradish Black Pepper Creme Fraiche

Seared Beef Tenderloin with Garlic Porcini Butter

Griddled Bavette with Chimichurri

Crispy New Potatoes Finished in Steak Fat

This menu contains the following common allergens: Dairy, Fish (Both easily avoided). If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!