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Steak

These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.

Ribeye Steak

ribeye steak

This is an introduction to steak cooking: The Ribeye edition!

1 ribeye on the bone
2-3 sprigs of thyme
2-3 sprigs of rosemary
50g butter
2-3 garlic cloves
Salt

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Sirloin Steak

sirloin steak

In this tutorial we look at beef cuts around the world, dry-ageing, dry salt rub and how to cook the perfect sirloin.

sirloin steak
oil
salt
butter - optional

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Bavette Steak

bavette steak

Bavette is French for ‘bib’ or ‘dribbles’, possibly referring to the effect this tasty cut has on the diner. Whatever it means, when it’s done right this is an absolutely exquisite piece of meat.

All you need us a large bavette steak and a few knobs of butter (optional).

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