Steak Frites is one of the most popular dishes in France and is commonly served in Brasseries across the country. During this master class......
Learn how to season and cook a Ribeye to the ’perfect medium rare’ using a pan with butter and herbs. You will also learn how to make the Argentinian steak sauce ‘Chimichurri’. You will then sit down to a lunch of the dishes that you have created with the rest of the class in the unique environment of a restaurant situated within an antique shop.
Date: 5th or 12th August 2017 (Saturday)
Cooking Class Time: 11:00am to 1:00pm
Lunch Time: 1:00pm to 2:30pm
Venue: 16/F, Shui Ki Industrial Building, 18 Wong Chuk Hang Road, Aberdeen, Hong Kong
This is our premium range of beef from Australia, the Black Angus cattle is Grain finished for 250+ days which gives the beef its amazing marbling. Many top chefs swear by Black Onyx and it is listed on top tables around the world. This Marble score 3-4 Black Angus beef is an amazing steak, The Butchers Club take it a step further and dry age it to make it even better, we think the best in Hong Kong!
Learn how to cook a medium rare, dry aged on the bone ribeye in a pan with fresh Thyme, Butter and Garlic. This steak is perfect to share with a loved one and is a great introduction to dry aged beef.