Virtual Cooking with Cast Iron

Wednesday, September 30th, 2026 3:00 pm to 4:00 pm, MST

Learn the techniques and care methods that make cast iron one of the most versatile and reliable tools in the kitchen through this online class focused on flavor, texture, and cooking consistency. You will learn how to properly season, heat, sear, and maintain cast iron cookware while developing techniques that enhance a variety of dishes. Featuring the powerful performance of Wolf appliances alongside the freshness-preserving technology of Sub-Zero refrigeration, this class highlights how premium kitchen design supports timeless cooking methods and elevated culinary results at home.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Peppercorn Strip Steak with Brandy Sauce

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
10
minutes
Cook Time
20
minutes

Ingredients

Steak

  • 4 strip steaks, about 1 inch thick

  • 2 Tablespoons whole black peppercorns, coarsely crushed

  • 2 Tablespoons grape seed oil or vegetable oil

  • 1 sprig thyme

  • 2 cloves of garlic, crushed

  • salt to taste

Sauce

  • 1 shallot, small diced

  • 1/4 cup brandy

  • 1 cup beef broth

  • 1/2 cup heavy cream

  • 2 Tablespoons Dijon mustard

  • 2 Tablespoons butter

  • salt to taste

Instructions

Crack the peppercorns.

Season the strip steaks generously with salt on both sides, then press the crushed peppercorns onto both sides of each steak.

Heat the olive oil in a large skillet or cast iron pan over medium-high heat until hot but not smoking. Add the peppered strip steaks to the skillet and sear them for two to three minutes on each side. Add butter, thyme, and garlic, and continue to sear for another one to three minutes, basting the steak with the butter, thyme, and garlic using a spoon. Transfer the steaks to a plate to rest and check the internal temperature (aim for 135°F).

While the steaks are resting, prepare the brandy sauce. In the same skillet, carefully add the shallots and sauté for 15 seconds, then add the brandy to deglaze the pan, scraping up any browned bits from the bottom. Allow the brandy to reduce by half, stirring occasionally. Keep the heat regulated.

Stir in Dijon mustard. Pour in the beef stock and let the mixture simmer for 2 minutes, or until reduced by half.

Turn the burner to low and stir in the heavy cream. Return the steak to the pan, add butter, and baste for 2 minutes.

Season with salt to taste.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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