Date: January 31st 2026
Time: 2-6PM
Skill Level: Beginner
Take-home: Printed recipe, steak selection tips, and storage/freezing guide, Steak temperature chart, Cast-iron care
Class Summary: In this class, students learn the fundamentals of cast-iron cooking, starting with an understanding of pan types, proper preheating, and how to season and maintain cast iron for lifelong use. From there, the focus shifts to building deep, layered flavor through proper browning, caramelization, and the strategic use of fats, herbs, and aromatics. Participants practice essential steak-searing techniques—drying, seasoning, resting, and timing aromatics—before moving into classic sauce work, including deglazing, reducing, butter mounting, and balancing richness. The class finishes with plating and pairing guidance, teaching students how to slice steak against the grain, use height and contrast for presentation, add intentional garnishes, and create visually appealing drizzled sauces.
Date: January 31st 2026
Time: 2-6PM
Skill Level: Beginner
Take-home: Printed recipe, steak selection tips, and storage/freezing guide, Steak temperature chart, Cast-iron care
Class Summary: In this class, students learn the fundamentals of cast-iron cooking, starting with an understanding of pan types, proper preheating, and how to season and maintain cast iron for lifelong use. From there, the focus shifts to building deep, layered flavor through proper browning, caramelization, and the strategic use of fats, herbs, and aromatics. Participants practice essential steak-searing techniques—drying, seasoning, resting, and timing aromatics—before moving into classic sauce work, including deglazing, reducing, butter mounting, and balancing richness. The class finishes with plating and pairing guidance, teaching students how to slice steak against the grain, use height and contrast for presentation, add intentional garnishes, and create visually appealing drizzled sauces.
