NY Strip 110F with blue cheese

NY Strip 110F with blue cheese

Duration: 4-5 hours

Tickets: $50 per person + shared cost of steaks

Price includes visiting HEB or Central Market meat department basic knowledge about beef production in the U.S. and how to choose your steaks. Class continues at the Lyukum Cooking Lab kitchen with a demo and practice preparing steaks on the skillet and/or grill. At the end of the class, cooked steaks will be served to taste side-by-side to compare textures and doneness. Simple salad and condiments to pair with cooked steaks are included.

Covered Topics

  • Converting Muscle Into Meat
  • USDA Meat-Grading System
  • Dry Aging vs. Wet Aging
  • Collagen in Fine-Grained (Tender) and Coarse-Grained (Tough) Meat
  • Steak Cooking Zones and Inner Temperatures
  • Doneness
  • What Happens When Meat is Seared and When It Rests

Suggested steaks for class of 5

  • Filet Mignon (with miso compound butter)
  • NY Strip (with ramps compound butter)
  • Ribeye (with Moody Blue)
  • Flat Iron (with Delice de Bourgogne)
  • Skirt (with Salt Lick original)

Appearance. Please make sure your nails are well groomed and clean. If you have long hair, tie it back or cover it. Have comfortable clothes and shoes. I’ll provide you with an apron.

Please, let me know if you have any food or kitchen chemicals allergies.

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