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The Art of Steak / What Makes the Perfect Steak?

Fri, Dec 06

|

Pattys Barn

Discover the secrets to creating the perfect steak with expert guidance and hands-on cooking techniques with live fire cooking expert Mark Mashiter

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The Art of Steak / What Makes the Perfect Steak?
The Art of Steak / What Makes the Perfect Steak?

Time & Location

Dec 06, 2024, 10:00 AM – 6:00 PM

Pattys Barn, Patty's Barn, The Salt Marsh, Hillam Ln, Cockerham, Lancaster LA2 0DY, UK

About the event

preparing the perfect steak does not need to be one of lifes greatest mysteries. Mark Mashiter, fire cooking expert and beef producer with his own herd of Lakeland Dexter will take you through the process from start to finish to prepare a perfect steak!


What You'll Learn & Do


Exploring the Cuts

We’ll dive into the world of steaks, discussing the popular and less-common cuts, their characteristics, and what makes each one unique:

  • Sirloin

  • Rib Eye

  • Rump

  • Picanha

  • Fillet

  • Tri-Tip

  • Flank


Cooking MethodsFrom searing to slow-cooking, we’ll cover several key techniques for preparing the perfect steak. You’ll have the opportunity to practice each method to get a true feel for the best approach:

  • Reverse Sear

  • Plancha

  • Griddle

  • V Bars

  • Big Green Egg

  • On Coals


Classic French Sauces

No great steak is complete without the perfect sauce.

  • Learn to make some classic French sauces and Bordelaise

  • Chimichurri and other Great Salsas (We’ll show you some alternative salsas that go beyond the traditional Chimichurri—perfect for adding a fresh twist to your steak dishes.)


Steak AccompanimentsTo accompany your steak, we’ll show you how to create my favourite steak sides and garnishes:

  • Rescaldo Onions

  • Bone Marrow


Meals & Tastings

Throughout the day, you'll get to taste and enjoy the fruits of your labour. Every participant will have the chance to cook their own Dexter steaks and pair them with classic sides and sauces, including:

  • A variety of steak cuts, each prepared using a different cooking method

  • Rescaldo onions and bone marrow to complement your perfect steak

  • Classic French sauces like Bordelaise to drizzle over your creations

  • Tasty salsas that add a fresh and zesty finish


 

More about Mark your live-fire cooking expert

ADD A BIO


Mark....


Mark also rears a herd of Dexters, through his company Lakeland Dexter. This herd is free grazing on grass or silage all year round and takes between 30 and 36 months for his animals to get to full maturity. You will get to sample some of these delicious cuts on the course. What makes Dexer beef so special is the unique spider marbling ... MARK TO ADD




 

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