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Cut & Prepare New York Steaks with Chef Mark Steinmetz – Postponed/New Date TBD

April 30 @ 5:30 pm - 7:00 pm

Thursday, April 30 at 5:30 pm:

Class: Learn To Cut & Prepare New York Steaks

Instructor: Chef Mark Steinmetz

Description: Have you ever noticed the price difference between large cuts of meat (primal cuts) and pre-cut steaks? If you haven’t, it is usually $1.00 to $3.00 cheaper per pound for primal cuts. In this class, in addition to learning 3 new recipes, Peppercorn Crusted New York Striploin with a Brandied Demi Glaze with Garlic Mashed Potatoes.

Chef Mark will show you how to break down a primal cut Striploin into individual New York Steaks, saving you extra money. Cutting your own steaks also allows you to select the desired sizes of your steaks, from small 6-ounce steaks to large 20-ounce steaks. Mark will also show you how to package and freeze your steaks, so they stay tender and tasty for you to enjoy later. Don’t miss this informative and delicious class!

*Price of class reflects the current market price of quality meats.

Class Limit: 16            Class Style: Presentation*            Class Cost: $59*             Class time: approx. 1.5 hours


Note: Classes are all approximately 1 hour to 1 & 1.5 hours unless otherwise noted!

*Presentation Style Classes include: Printed recipes, class-room style instruction with visual screens,

Q & A time, and meal-sized portions of food.

(Please note – there is no hands-on participation in a presentation style class unless otherwise noted!)

*Hands-On Style Classes include:  Smaller class size, more personal instruction, actual participation in some of the preparation, printed recipes, Q & A time, and meal-sized portions of food. Hurry – Classes fill up fast.  Please call to register!

Phone:  509-328-3335 Address: 621 W Mallon #416 (The Flour Mill)



April 30
5:30 pm - 7:00 pm
Event Categories:


The Kitchen Engine
621 W Mallon #416
Spokane, United States
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