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


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