All things steak

About this course

Participants compare four cuts of British beef, including fillet, rib-eye, sirloin and flat iron, while learning how sourcing and cutting methods vary between them. A teaching chef demonstrates the techniques before participants cook a rib-eye steak individually at their own station. The class also covers mushroom sauce, truffled mash and green salad, with demonstrations designed to guide each stage of preparation. The finished meal is eaten at the chef’s table or packed to take home.

What you'll learn

• Distinguish between fillet, rib-eye, sirloin and flat iron steak cuts.
• Identify sourcing considerations for British beef.
• Apply cutting techniques suited to different steak cuts.
• Cook a rib-eye steak using the demonstrated methods.
• Prepare mushroom sauce, truffled mash and green salad.

Is this course right for you?

Listed as suitable for all levels, the course combines chef demonstrations with individual cooking at personal stations. It may suit learners with varying degrees of cookery experience, as the techniques are introduced through guided demonstrations before participants prepare the dishes themselves.

Before you go

• Ingredients, equipment and aprons are provided.
• A digital recipe pack is included.
• The completed meal can be eaten during the session or packed to take home.
• A complimentary glass of bubbles or a soft drink is provided on arrival, and water is available throughout. Other drinks can be purchased separately.