18 Reasons: Simply Summer: Steak

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, Tenderloin, Bavette, Hanger and Top Sirloin. 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: Fish Sauce Marinated Bavette Steak, Heirloom Tomato, Cucumber, Fried Shallot, Mint, Lime Juice Fish Sauce Vinaigrette Dry Rubbed Hanger Steak with Horseradish Black Pepper Creme Fraiche Seared Beef Tenderloin with Miso Garlic Butter Garlic Oil Rubbed Ribeye with Chimichurri Crispy New Potatoes Finished in Steak Fat