Steaks and dry-aged meat II. (CZ)
Chef: Tom Theuer
What will you learn?
Amuse-Bouche
Edible Candle Made from Dry-Aged Beef Tallow
Starter
Veal Tenderloin Tartare
Homemade smoked mayonnaise, pickled vegetables, and fresh herbs.
Main Course
Steak Selection- prepare and enjoy a guided tasting of a selection of premium steak cuts, served with freshly baked bread.
The tasting includes:
* Hanger Steak
* Pork Pluma
* Rib-Eye Steak
* Veal Tenderloin
Savoury Finale
Cottage Pie
A traditional British savoury pie made with seasoned minced beef, topped with creamy mashed potatoes and mature Cheddar cheese, then baked until golden brown
This course is in Czech language
4 250 Kč including VAT per person
Master the Art of Steak
Discover the secrets to cooking the perfect steak and learn the techniques used by professional chefs. In this hands-on cooking class, you'll gain the confidence to work with premium-quality meat, master a range of cooking methods, and prepare classic accompaniments that transform a great steak into an unforgettable dining experience.
We'll guide you through every step of the process—from selecting and preparing the meat to the final presentation.
You will learn how to:
- Prepare steaks using several professional techniques - sous vide or oven cooking followed by finishing on a plancha, grill, or in a pan.
- Identify different cuts of meat, understand their origin, ageing methods, and proper trimming techniques.
- Properly trim and portion a whole veal tenderloin.
- Make smoked oil and use it to prepare a homemade smoked mayonnaise.
- Prepare steak tartare using a variety of techniques.
- Pickle vegetables to create the perfect accompaniment to steaks.
- Make homemade herb butter for steaks.
- Compare and appreciate the flavour profiles of different steak cuts.
By the end of the class, you'll know how to select high-quality meat, handle it with confidence, and cook the perfect steak to your preferred doneness—from a juicy medium-rare to a perfectly cooked well-done steak, served with the finesse of a professional chef.
Dates
Date
Status
Reservations
Thursday, 13.08.2026, 16:00 – 20:00
Free
Tuesday, 22.09.2026, 16:00 – 20:00
Free
Tom Theuer / Chef Laboratorio
Other courses of the lecturer
Name
Date
Status
Reservations
Steaks and dry-aged meat II. (CZ)
Thursday, 13.08.2026, 16:00 – 20:00
Free
Kids sushi course 1+1 free (CZ)
Tuesday, 18.08.2026, 15:00 – 18:00
Free
Italian Classics II.(CZ)
Wednesday, 02.09.2026, 16:00 – 21:00
Free
Seafood & fish 1 + 1 free (CZ)
Wednesday, 16.09.2026, 16:00 – 21:00
Free
Mexican cooking with Lea
Thursday, 24.09.2026, 16:00 – 20:00
Free
Isaac´s BBQ (CZ/ENG)
Tuesday, 20.10.2026, 16:00 – 21:00
Free
