Steak Mastery: Counter Cooking Demo

In this class, participants will learn the art and science of preparing steak using the Marcus Steak Method, a proven approach developed for consistent, restaurant-quality results. From selecting the right cut to seasoning, grilling, resting, and finishing, students will experience techniques that elevate steak to its fullest potential.

What You’ll Learn

Steak Selection & Specifications

· Understanding USDA Choice and Prime grades

· Choosing cuts: tenderloin, ribeye, strip, and more

· Corn (grain) finishing and grass finishing

· Dry aging versus wet aging

Equipment & Fuel

· Benefits of wood, charcoal, and infrared broilers

· How grill type impacts flavor and consistency

Preparation Techniques

· Proper tempering and drying of steaks

· Seasoning methods: basic salt & pepper vs. signature rubs

· Introduction to the Mason Street Grill Rub

Cooking Methods

· High heat and the Maillard reaction

· Doneness levels: rare to well-done (with temperature guide)

· Managing carryover cooking and resting

Finishing & Presentation

· Resting properly to preserve juiciness

· Using finishing salts and fresh pepper

· Enhancing flavor with brown butter

· Plating and garnish tips

Featured Recipes

· Mason Street Grill Steak Rub (sea salt, Tellicherry pepper, rosemary, garlic, olive oil, lemon zest)

· Brown Butter Finishing Sauce

Takeaways

· A full recipe packet including the Mason Street Grill rub and brown butter finishing sauce

· A doneness temperature chart for future reference

· Confidence in cooking steak to perfection at home

Host or Publisher Mason Street Grill