In this class, Becky Selengut will teach you about a variety of cuts of steak, and how to source top-quality local meat. You’ll learn about dry-brining, which cooking methods are better for different cuts of steak, how grain-fed beef differs from grass-fed, and then feast on steak cooked to your version of perfection. You’ll choose YOUR favorite cut, and learn how to whip up a reverse-seared steak with salsa verde any day of the week. You’ll enjoy your supper with a fennel salad with arugula, black olive, citrus, and toasted almond and mint vinaigrette.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
We are not offering ingredient kits for this class. You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. A few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.