Steakhouse Classics Cooking Class

Get ready to turn your home into a house… a steakhouse, that is! In this hands-on cooking class dedicated to timeless steakhouse favorites. We’ll dive into the techniques you’ll need to make unforgettable, steakhouse-quality dishes—from mastering the reverse-sear for a perfectly cooked New York strip to building a rich, red-wine pan sauce that ties it all together.

You’ll also learn how to create luxuriously creamy horseradish potatoes au gratin, balance sweetness and texture with cider-glazed carrots and toasted walnuts, and a crisp, classic Caesar wedge salad with parmesan croutons. Along the way, we’ll focus on seasoning, timing, and professional tips that elevate simple ingredients into a polished, restaurant-worthy meal.

This class is perfect for home cooks looking to refine their steak skills, impress at their next dinner party, or simply enjoy a comforting, indulgent meal made from scratch. Get ready to enjoy a steakhouse feast you’ll be proud to recreate at home.

Caesar Wedge Salad

crisp wedge salad dressed in classic Caesar, finished with shaved Parmesan and house-made Parmesan croutons

Reverse-Seared NY Strip Steak for Two

thick-cut New York strip, reverse-seared for perfect doneness, finished with a rich red-wine pan sauce

Horseradish Potatoes Au Gratin

thin-sliced potatoes baked with cream, sharp horseradish, and melted cheese until golden and bubbling

Glazed Carrots with Walnuts

tender carrots glazed with butter and a touch of sweetness, finished with toasted walnuts

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