Steaks, Sauces & Sides
from €115.00
Steak night is date night for a reason! Tonight, we're going to show you how to make your steak nights stand out.
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Full course details
We'll start the night off at the butcher's counter because knowledge is power! It's time to compare the most popular steaks with less traditional gemstone cuts that we think should also get top billing in your repertoire.
We'll then zoom in on how to get a consistently good sear and sizzle, whether on the grill or hob, and reacquaint you with the beauty (and versatility) of an aromatic butter-baste. After all, cooking steak is about being bold and gutsy, while knowing when to hold a soft touch. Is there any better way to impress?
Steaks need company, so we can't just stop there. Sauces and side dishes beckon and we want to share with you the ones that we've come to love. These are accompaniments that help enhance or balance the rich flavours of steak and bring personality to the table.
Looking for an elegant sauce that you can secretly make in one pan? Yes! Craving the assertive edge and freshness of a charred chimichurri? We are too! Searching for a special, complementary deep-dish to help fuel you deep into the night? Of course!
To top things off, on this special course, we'll invite you into the dining room to enjoy all your hard work with a nice full-bodied glass of wine or cold beer. An evening to remember.
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"It was terrific!"
Great demos , recipes, tips, a chance to cook together, which was great fun, and all hosted so warmly. Gorgeous tasting plates and our own full meal to savour with gorgeous wine and unctuous ice cream! How to improve??? Couldn’t tell you, it was terrific! Both me and my 21 year old son, loved it. He said he learned a lot and would highly recommend it, as would I, so appealing to all ages. Well done and thank you!
Helen: Steaks Sauces & Sides
February 2025 -
"Highly recommend"
The Steak course was incredible - four different types of steaks, three sauces, multiple sides demonstrated and then prepared by ourselves. Insider cooking tips, education by a master butcher and a sit down feast of prepared food. Highly recommend.
Peter: Steaks, Sauces & Sides
February 2025
Frequently asked questions
- Should I eat something before I come?
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On all our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Bear in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. All food cooked in the school is intended to be eaten on the premises.
- What level of cooking experience do I need?
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The beauty of how we design all of our courses is that anyone of any level can join us. While someone new to the kitchen will find support as they manoeuvre through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our course material is layered and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- What if I have a food allergy or dietary restrictions?
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If you suffer from a severe nut, egg, dairy, seafood, wheat allergy or coeliac disease, please contact us before booking and we'll be able to confirm whether or not a specific course menu is adaptable. Certain course themes may not be adaptable in order to stay true to the course brief. Where we can accommodate a dietary requirement the curriculum for other students will remain the same as the original.
You must bring an Epi-pen. If your food allergy is airborne, due to the wide range of course themes and events that we host, our environment is not safe for you. Please note that while every care will be taken to provide a safe and enjoyable cooking experience for all students, there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
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If you cannot make a course that you have booked, you are more than welcome to send someone in your place (18 years or older). Just give us a call with the name change and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our our full Terms & Conditions, go to https://dublincookeryschool.ie/terms to see what rules apply to you.
- Is there an age requirement?
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All of our regular courses are designed for adults. The minimum age for someone coming on their own is 18 years. If someone younger is joining us, they must be accompanied and booked on with an adult. Please note that our course fees apply to each attendee, regardless of age.
Our Growing Gourmet and 1 Week Essential Skills for TY courses are for teenagers only.
- What is parking like in the area?
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Metered parking can be found right outside the school and on surrounding streets Monday-Saturday from 8.00-19.00. Please do not park on the grass verges opposite the school, on resident disabled parking spots, or on the double yellow lines in the area. For more info, go to https://www.dublincookeryschool.ie/your-visit.
Your course itinerary
| 06:45 PM – 7:00 PM | Everyone is encouraged to arrive 15 minutes prior to the course start-time. After we sign you in, we’ll give you time to settle in where you’ll have a few minutes to get to know your fellow students before we begin. |
| 07:00 PM - 09:30 PM | Our Evening Courses all start off in the Demo Kitchen where the tutor leading the session introduces the night’s menu plan of action. Our Evening Courses usually comprise of 2 Demo sessions that alternate with 2 Hands-On sessions. In our practical sessions, everyone works in pairs with specific tasks organized per person. Don’t worry if you’re flying solo on the night, we’ll find you a partner in crime. And yes, you will be eating what you make through the night! |
| 9:30 PM - 10:00 PM | On this special night, we'll cap off the night in our dining room so we can enjoy our lovely steak dinner in proper relaxed fashion. |