Tuesday, June 16, 2026 · 6:00 PM · $65
Demonstration Class. Watch it cooked, eat a full steak dinner.

Cast iron and a good steak go back a long way, and there are reasons for that. High heat, a serious sear, and a pan that holds its temperature like it means it. Once you see it in action, the why clicks.

We walk through the whole thing: how to read a steak before it hits the pan, how to build a real sear, and how to finish with butter, herbs, and a bourbon pan sauce that comes together fast and tastes like you planned it. Cast iron technique, temperature, resting, the details that separate a good steak from a great one. Bourbon shows up in the sauce and, naturally, in your glass.

You eat a full steak dinner, sauce and sides and all. Take home the recipes and a much better reason to use that cast iron pan you have been underusing.