Overview
HOW TO COOK A STEAK
Saturday, June 13th, 6 pm - 9 pm
There are few things more satisfying than a beautifully cooked steak — deeply caramelized on the outside, perfectly cooked within and finished simply with salt, fire, and confidence. In this class, we’ll break down the techniques that transform cooking steak from intimidating to approachable and repeatable at home.
Together, we’ll explore two classic cuts — richly marbled ribeye and the beloved New York strip — while learning the differences in flavor, texture, fat, and cooking style that make each unique. We’ll cook both outdoors over the grill and indoors in cast iron, comparing methods, heat management, timing, and finishing techniques along the way.
Alongside the steaks, we’ll prepare a few simple sides and sauces designed to let great beef shine.
Whether you’re hoping to master a weeknight steak dinner or elevate your summer grilling game, this class is all about building confidence around one of the most classic and satisfying meals to cook.
MENU
- New York Steak with Sauce au Poivre
- Ribeye with Chermoula
- Classic Wedge Salad with Housemade Oregon Blue Dressing and Farm Bacon
- Grilled Summer Squash with Olive-Almond Salsa
Highlights
YOU WILL LEARN
- Seasoning and salting
- Doneness, resting and slicing
- Sauces that compliment different cuts
Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms