SPC Lubbock Center to offer How to Prepare the Perfect Steak on March 2
LEVELLAND – The Culinary Arts Program at the South Plains College Lubbock Center will offer a community cooking class, “How to Prepare the Perfect Steak,” from 10 a.m. to noon at the center, 3907 Ave. Q. The cost is $40 per person.
The class is limited to 16 students, and seven students are required to meet the minimum enrollment. The deadline for registration is 3 p.m. on Feb. 25 (Monday). If the class fills, a wait list will be started for an additional class.
SPC Culinary Arts Executive Chef Patrick Ramsey and Culinary Arts Program Developer Natalie Osuna will teach the class.
Participants will learn to select the perfect steak which focuses on marbling, steak cuts, fats to protein ratios and the right steak for the right method of cooking. Other topics include time and temperature control to achieve the perfect steak; the difference between dry and wet aged beef; meat grading (Prime, Choice or Select); the difference between grass fed and grain fed cattle; and nutritional instruction as it relates to red meats, dietary benefits and concerns for protein consumption.
Students will prepare the following steak cuts:
- Cast iron seared Ribeye Steak and Homemade Steak Sauce (with variation recipes provided);
- Quick Marinated Grilled Flank Steak with an Argentinian Chimichurri Sauce; and,
- Horseradish Crusted Twice Baked Potato.
All cooking tools, utensils, supplies and ingredients will be provided. A recipe booklet and instruction will be given to participants in a special take home folder.
Students must wear closed toe or non-porous shoes. (No fabric mesh tennis shoes because hot oils can drip into these shoes and cause burns.) It is recommended that students wear shirts with at least short sleeves and no exposed underarms.
For more information, contact Osuna at (806) 716-2583.