We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Reverse Seared Steak
Black Pepper and Blue Cheese Sauce
Classic Caesar Salad
Potatoes Roesti

 

Shopping List:
Produce:
garlic
thyme or rosemary
chives
parsley
shallots
lemons
romaine lettuce
russet potatoes

Dairy:
blue cheese
creme fraiche
butter
clarified butter or ghee
heavy cream
Parmesan cheese

Dry Goods / Pantry:
rustic-style bread
mayonnaise
white wine vinegar
olive oil
neutral oil, such as safflower or grapeseed
anchovies in oil
Dijon mustard
Worcestershire sauce
ground black pepper
salt
flaky salt

Proteins:
New York strip, ribeye, tri-tip, or filet mignon steak, cut 1 1/2 to 2-inches thick
egg


Equipment:

Rimmed baking sheet fitted with a cooling rack
Cutting board
Sharp chef’s knife
Instant read/digital thermometer
Cast iron or carbon steel pan large enough to fit your steak
Tongs
Large metal spoon
Medium bowl for blue cheese sauce
Spoon or silicone spatula
Another baking sheet
Microplane or y-peeler
Cup for the egg
Food processor or immersion blender or blender
Large bowl for dressing/serving salad
Box grater
Medium bowl
Colander that fits inside of your bowl
8-inch nonstick pan
Silicone spatula
Measuring cups and spoons