Every few months, the Patina Restaurant Group (formerly known as Restaurant Associates) offers various cooking classes at several of their restaurants. Last Saturday, my boyfriend and I participated in the “Art of Steak” class held at Nick & Stef’s Steakhouse in NYC. Executive Chef Steven Stamm was the instructor. He went over the essentials of steak – the different cuts, how to buy it, how to cook it, and more. He also demonstrated cooking different dishes to accompany a great steak, including jumbo shrimp stuffed with lump crab meat and roasted mushrooms. At the end of the cooking demonstration, we sampled the different cuts of steak and all dishes prepared during the class. And to top it off, our meal was accompanied with a glass of wine. Each student walked home with the recipes and a jar of Nick & Stef’s signature steak seasoning.
The next day, my boyfriend and I attemped to recreate these savory dishes, sans the steak. I’d hate to give away the recipes, but here’s a snapshot of our take on Stamm’s recipes:
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