Virtual Perfecting the Steak: Temperature, Texture & Flavor

Tuesday, August 4th, 2026 3:00 pm to 4:00 pm, MST

Learn how to prepare steak with confidence, precision, and consistency in this online class focused on mastering temperature, texture, and flavor. You will learn how to select cuts, manage temperature, achieve the ideal sear, and balance resting and finishing techniques to create exceptional flavor and texture. Featuring the responsive heat control of Wolf appliances and the advanced food preservation technology of Sub-Zero refrigeration, this class highlights how Wolf and Sub-Zero support premium kitchen performance for achieving steakhouse-quality 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

Grilled KC Strip Steaks with Persillade Sauce

by: Chef Matt Chatfield

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
10
minutes
Cook Time
20
minutes

Modes

Convection Roast

Ingredients

Steaks

  • 4 Kansas City strip steaks, 16 ounces each

  • flaky sea salt or Kosher salt

  • coarsely ground black pepper

Persillade Sauce

  • ¾ cup minced fresh parsley

  • ¼ cup sherry or red wine vinegar

  • ½ cup extra-virgin olive oil

  • 6 Tablespoons minced cornichons

  • ¼ cup capers, rinsed and coarsely chopped

  • 1 Tablespoon minced shallot or green onion

  • 3 garlic cloves, minced

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Instructions

Season the Steaks

If time allows, season the steaks generously with salt and pepper 1 hour before cooking. Let them rest on a wire rack at room temperature.

Grill the Steaks

Preheat the Wolf Dual Fuel Oven to 400°F in Roast mode.

Preheat the grill or grill plate over medium heat for 3 to 4 minutes.

Grill the steaks, flipping every 2 to 3 minutes until well browned on both sides. Rotate each steak 90 degrees if desired to create crosshatch grill marks.

If additional cooking is needed, transfer the steaks to a roasting pan with a wire rack and finish in the oven until they reach the desired internal temperature.

Allow the steaks to rest for 5 minutes.

Make the Persillade Sauce

Combine the vinegar, cornichons, capers, shallot, garlic, salt, and pepper in a bowl.

Stir in the olive oil, then fold in the parsley until well combined.

Serve

Spoon the Persillade Sauce over the rested steaks and serve immediately. Refrigerate any leftover sauce for up to 5 days.

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Chef Matt Chatfield

Chef Matt Chatfield

Kansas City, Missouri

Matt received his Culinary Arts training in the Kansas City area while working alongside some of the region’s most acclaimed Chefs. With experience in restaurants, country clubs, hotels , teaching classes, and TV appearances, he has made a name as one the top demonstration chefs in the Kansas City food scene. He is welcoming, with a relaxed style and enjoys helping others in the kitchen.

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