Dry. Raw. Charred: An Insight Into Our Steak and Three Sauces Workshop

When it comes to steak all people have their own personal preferences, but that doesn’t necessarily mean that they’re able to cook it how they want it.

Our workshop aims to give confidence to our students while they learn how to cook the perfect steak (by the way, I take mine rare!).

Chefs Jack and Vinny were in the driving seat for our steak and three sauces workshop, and with fine slabs of meat in front of them, it was hard not to keep stomachs from rumbling.

Getting started with sauces, it was one of those nights where you had to forget about your diet and just simply embrace the glorious flavours of butter.

From peppercorn to blue cheese and thyme butter, to an easy Hollandaise, butter was to be the students’ best friend during our steak workshop!

Steak cooking

Wedges seasoned with paprika and sea salt
Wedges seasoned with paprika and sea salt

Offering helpful tips on how not to make sauces split, as well as giving advice on how to get the most out of the steak cuts, soon Chef Jack plated up his perfectly rare steak, combined with seasoned potato wedges and peppercorn sauce.

Steak with Peppercorn Sauce and Wedges 2

To die for? I think so.

And then, it was the students’ turn! Like so many sauces, often it requires a good workout, and with whisks in hand, soon you could hear the clatter of metal.

Student rolling herb butter
Student rolling herb butter

Making hollandaise sauce

Jack searing steak
Jack searing steak

Looks like steak will be on the menu tomorrow night!

Sounds like something you’d be interested in? If you’d like to join us on our next Steak and Three Sauces Workshop, check out our upcoming dates here.

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