Steak Essentials
All the essential information about purchasing, preparing and understanding the basic anatomy of beef in a clear and practical way.
Restaurador autónomo especialista en carnes, asados y barbacoa
Course Content
Course Content
2. Introduction to meats
Free
3. Choosing the right cut
4. Raising cattle
5. Maturation and aging
6. Secondary cuts and myths
7. Cooking meat to perfection
8. Trends and best practices
Before you go
About this Course
The know-how that will make you a master of steak, whether you are a professional or a grilling enthusiast.
Applying various techniques when preparing steak from select cuts of meat will enable us to discover a culinary art that goes beyond the conventional. Under the expert guidance of our instructor, we challenge the boundaries of cooking by grilling, searing, and enhancing the flavor of every bite.
We will learn the complexities of the Maillard reaction and innovative techniques to master the art of roasting, from direct to reverse searing, ensuring perfection in every bite.
At the end of this online course you will be able to:
- Select the best cuts of meat and use the most suitable cooking techniques.
- Understand the processes of aging meat.
- Determine the optimum doneness.
What's included?
- 3 h 5 min HD video (28 lessons)
- 7 recipes
- Additional material
- 7 Quizzes
- Certificate
- Español, English, Deutsch (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Freelance restaurateur specializing in meats, roasts and barbecue
A meat enthusiast who has turned his passion into a career. With a master's degree in the art of grilling and a deep knowledge of animal anatomy, he takes food lovers on a culinary journey filled with irresistible flavors and textures. His expertise in roasting techniques and innovative approach to preparing select cuts make him a prominent figure.
Cooks meat to the perfect doneness
What you'll learn
Which cut is best? What role do collagen, connective tissue, and marbling play? What happens during wet and dry aging?
Meat expert David Pietralla will answer these questions and many more. In his online course, he explains everything you need to know to prepare meat in a way that highlights all its qualities. From the animal’s anatomy, quality of the meat and perfect preparation, to trending topics like Wagyu Beef.
In this course, besides the recipes themselves, you will also learn various cooking techniques that will be useful on numerous occasions
The techniques you will learn are:
- Direct cooking
- Reverse Cooking
- Sealing
- Ideal Temperatures
What our students say
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.7
Avg. Rating
376 Ratings
5
37
4
7
3
1
2
1
1
1
What's your experience? We'd love to know!
Login to Review
Judy Keegan
A course that sizzles.
I recently completed the Scoolinary course on meat, and it was a game-changer. The content was clear, practical, and packed with chef-level insights—from understanding muscle structure and fat distribution to mastering cooking techniques that elevate flavor and texture.
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
Very informative
Perfectly Detail explained and