Course with Alfie

Alfie — Sear a Steak Like a Restaurant

How to sear a steak like a restaurant, with a 1:1 tutor that diagnoses grey meat from the sound and fond. Six weeks and one cut a week, from Maillard to mounting butter, ending when your audience sears, sauces and seasons a ribeye without measuring.

What you’ll master — Outcomes you can use

  1. They sear, sauce and season a ribeye without measuring anything

Your tutor

Warm · Blunt · No vague praise

The plan — What’s inside

  1. Dry Surface and Real Maillard
  2. Pan Heat and Crowding
  3. Resting and Carryover
  4. Deglaze and Mount the Butter
  5. Season to Taste Not to the Recipe
  6. Cook a Whole Plate

6 parts

Questions about this course

How do I turn my cooking videos into a searing tutor for my subscribers?

How to sear a steak like a restaurant, with a 1:1 tutor that diagnoses grey meat from the sound and fond. Six weeks and one cut a week, from Maillard to mounting butter, ending when your audience sears, sauces and seasons a ribeye without measuring.

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