Nothing says grilling like steak and beef. This class features three outstanding cuts and techniques that are uniquely prepared to deliver unbelievable flavors and demonstrate the versatility of beef. Step up to the grill with newly formed confidence and a set of recipes that will rival the world’s finest restaurants.
Reverse Seared Strip Loin & Compound Butter - Whole strip loin, first smoked, then seared to finish. Our favorite technique for cooking large cuts of meat. Also, learn the tricks involved in creating a compound butter, packed full of flavor and perfect for slathering on your finished steak!
Tri-tip Tacos with Charred Hot Sauce - Tri-tip roasts grilled over high heat for a lovely char! Sliced thin and served in a flour tortillas with a homemade charred tomato hot sauce.
Steak Modiga - Thin pounded steak soaked in a buttery garlic marinade and coated in Italian breadcrumbs and herbs. The steak is rolled, sliced and skewered before being grilled. This produces flavor packed pinwheel bites of savory, crunchy steak.