How do you cook the perfect steak? How do you choose the right cut, and what actually sets ribeye apart from sirloin or fillet? What should you look for when buying a great steak—and how can you tell when it’s cooked just the way you like it? And yes… should you rest it or not?
If you’ve ever wondered any of this, you’re in the right place.
This relaxed, fun and informative evening class is designed to take the guesswork out of steak and give you the confidence to cook it brilliantly at home. You’ll learn how to choose quality meat, understand the characteristics of different cuts, and master techniques for cooking steak to your preferred level of doneness.
We’ll kick things off with a demonstration, where you’ll see, discuss, cook and taste a range of popular cuts including ribeye, sirloin, fillet and bavette. Alongside this, you’ll also learn how to make classic steakhouse sauces, including a rich béarnaise and a bold peppercorn sauce, perfect for elevating your steak at home.
Then it’s your turn. You’ll cook your own sirloin steak from start to finish, putting your new skills into practice with guidance along the way. You’ll also make your own fresh pot of chimichurri to enjoy with your steak and take the rest home.
The evening wraps up in the best possible way: enjoying your perfectly cooked steak, served with your homemade chimichurri, a classic sauce of your choice, delicious accompaniments, and a well-earned glass of wine.
Bring a fellow steak lover along and turn it into a great night out. You’ll leave full, happy, and ready to impress at your next dinner.
By the end of the session, you’ll know how to:
The recipes made on this course contain the following: SULPHITES, DAIRY.
This class is not suitable for vegans or vegetarians and can be adapted to be dairy-free.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
