Make the most of every steak with essential techniques from award-winning cookbook author and founder of Aidells Sausage Company, Bruce Aidells. First, learn how to consider marbling, smell and color when selecting good beef. Then, discover techniques you'll wonder how you lived without as you cook favorite steak cuts, from rib eye and filet mignon to porterhouse and skirt steak. Next, Bruce will show you how to get the best results using three key cooking methods: pan-broiling, pan-sautéing and grilling. Youll even get tips for gauging doneness, so that every bite is perfectly cooked and delicious. Plus, enjoy recipes for classic steakhouse sides, rubs and sauces to complement the steaks youll cook in this class.