Ever wonder how to cook the perfect steak? Well, this class will teach you exactly how! Follow along as Chef Dom shows you the ins and outs of making the perfect New York Strip and Flank Steak, along with a special mushroom sauce to go with them.
In this class:
Caramelized Mushroom Parmesan Sauce.
Watch the Class Below:
More About the Class:
This class will teach you about these two delicious steaks:
New York Strip:
The lower back piece of the cow protected by the ribs, called the heart of the beef loin. An expensive cut of beef from the short loin because of how little muscle is used making this beef more tender and juicy. The New York Strip is one of the top tier steaks. It has a great chew with lots of marbling for melt-in-your-mouth flavor. It’s important to buy these steaks with at least one inch of fat and good marbling. A good steak to dry age uncovered in the fridge.
Flank Steak:
Cut from the abdomen of the cow. The flank makes up only 5% of the cow giving only two flanks and two skirts. A relatively cheap cut of meat that has become increasingly more popular thus prices have grown. Flank is a lean cut of meat that is considered the all-purpose beef. It’s important to not cook past medium and slice very thinly against the grain to get a tender texture.
The Menu:
Flank Steak and New York Strip
Caramelized Mushroom Parmesan Sauce.