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Let the steak reach room temperature, season with sea salt or rock salt and black pepper, and dry the surface to promote osmosis for a crispy crust before pan frying.
Our course was created because my friend and I really wanted a way too share the experiences and skills we obtained attending culinary school and regularly cooking since young age. Steak has always been a personal favorite for us and has therefore always been close to our heart. It only seemed natural us to share everything we have learned preparing so many steaks throughout our lives.