We have turned up the heat on our Steak Traditions course, to bring even more to our most popular session. It will now offer a complete overview of the particulars, steak cuts, qualities, tastes, textures and cooking methods. We have developed this course just in time for the upcoming summer barbecuing season, leaving you with an entirely new concept of preparing and creating mouth watering steak dishes at home! This is by far the most comprehensive steak overview in the barbecue industry in Canada.

Be prepared to learn about our chef’s chosen selection of accompanying sauces, rubs, spices and condiments.

• Boneless short rib steak and bone in flanken (Miami or Korean)
• Flank steak
• T-bone/porterhouse
• Ribeye bone in and out
• Overview of hanger steaks
• Sirloin steak
• Tenderloin medallions
• Picanha