with Bruce Aidells
Online Class

Cooking the Perfect Steak

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Overview

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. You’ll 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 you’ll cook in this class.

Details

  • intermediate
  • 7 episodes
  • 2h17m

Included in this Class

1. Steak 101
26m

1. Steak 101

Meet America's meat guru, Bruce Aidells, and dive right into learning about qualities to look for when shopping for a great steak, and which cut to choose.

2. Pan-Broiling & Roasting Steak
15m

2. Pan-Broiling & Roasting Steak

A pan-broiled and roasted steak is perfect for a quick meal for up to four people. Bruce discusses what pans to use, which cuts are best suited for this method, and how to make a flavorful rub to enhance the flavor of your steak.

3. Pan-Sautéing Steaks
15m

3. Pan-Sautéing Steaks

Bruce gets you set to prepare fillet mignon for two, complete with a whiskey-cream pan sauce and elegant side dishes (the recipes are included). Follow along as Bruce guides you through pan-sautéing step by step.

1. Steak 101

1. Steak 101

2. Pan-Broiling & Roasting Steak

2. Pan-Broiling & Roasting Steak

3. Pan-Sautéing Steaks

3. Pan-Sautéing Steaks

4. Grilling Steaks on a Charcoal Grill

4. Grilling Steaks on a Charcoal Grill

5. The Steakhouse Experience at Home

5. The Steakhouse Experience at Home

6. Measuring Doneness

6. Measuring Doneness

7. Knives, Carving & Condiments

7. Knives, Carving & Condiments