Steak Essentials
All the essential information about purchasing, preparing and understanding the basic anatomy of beef in a clear and practical way.
Freelance restaurateur specializing in meats, roasts and barbecue
The know-how that will make you a master of steak, whether you are a professional or a grilling enthusiast.
Applying various techniques when preparing steak from select cuts of meat will enable us to discover a culinary art that goes beyond the conventional. Under the expert guidance of our instructor, we challenge the boundaries of cooking by grilling, searing, and enhancing the flavor of every bite.
We will learn the complexities of the Maillard reaction and innovative techniques to master the art of roasting, from direct to reverse searing, ensuring perfection in every bite.
At the end of this online course you will be able to:
- Select the best cuts of meat and use the most suitable cooking techniques.
- Understand the processes of aging meat.
- Determine the optimum doneness.
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Course Syllabus
Course Content
Chapter 2 - Introduction to meats
Chapter 3 - Choosing the right cut
Chapter 4 - Raising cattle
Chapter 5 - Maturation and aging
Chapter 6 - Secondary cuts and myths
Chapter 7 - Cooking meat to perfection
Chapter 8 - Trends and best practices
Before you go
Cooks meat to the perfect doneness
What you'll learn
Which cut is best? What role do collagen, connective tissue, and marbling play? What happens during wet and dry aging?
Meat expert David Pietralla will answer these questions and many more. In his online course, he explains everything you need to know to prepare meat in a way that highlights all its qualities. From the animal’s anatomy, quality of the meat and perfect preparation, to trending topics like Wagyu Beef.
In this course, besides the recipes themselves, you will also learn various cooking techniques that will be useful on numerous occasions
The techniques you will learn are:
- Direct cooking
- Reverse Cooking
- Sealing
- Ideal Temperatures
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Meet your Instructor
Freelance restaurateur specializing in meats, roasts and barbecue
A meat enthusiast who has turned his passion into a career. With a master's degree in the art of grilling and a deep knowledge of animal anatomy, he takes food lovers on a culinary journey filled with irresistible flavors and textures. His expertise in roasting techniques and innovative approach to preparing select cuts make him a prominent figure.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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