STEAK BARBECUE MASTERCLASS

Take a variety of steak cuts, grill over hot coals, enjoy. A simple formula, but the simplest approaches leave the smallest margin for error. The emphasis of this fun, relaxed, hands-on evening class is on cooking steak perfectly on the barbecue, without fail.

• To choose cuts, and to identify the cooking techniques that best suit them
• Precise cooking, by internal temperature and by touch
• Traditional grilling, reverse-searing, direct charcoal cooking – which some people call “dirty” cooking or “clinching”
• The importance of resting, and to know how long is long enough
• The best ways to slice and serve your steak
• To make sides/sauces that suit the characteristics of each steak (we prepare these as a group)

The exact cuts we use for this class vary – we always work on the basis of using the best meat available, rather than restricting ourselves to only using a specific cut. But we always cook something from each of these broad categories:

• Large bone in steaks, along the lines of ribeye or sirloin
• Fast-cooked belly steaks, such as hanger or skirt
• Steaks that are typically seen as tougher, but can be made beautifully tender with gentler cooking.

The format is instructive, relaxed and fun. We start the class with a quick snack, then light the barbecues. Whilst the barbecues come up to temperature your tutor will introduce the meats we will cook, and explain why they were selected – as well as discuss the wider choices in picking your ingredints. From then on it is simple: cook some steak; eat some steak; repeat.

• Small snack on on arrival
• All the ingredients, equipment and fuel for the class
• A barbecue per 3 people (we’ll match you up with others if you come on you own)
• Notes and recipes (electronic format)
• Alcoholic drinks – available to purchase