Virtual Perfecting the Steak: Temperature, Texture & Flavor

Wednesday, January 28th, 2026 3:00 pm to 4:00 pm, MST

Unlock the secrets to cooking the perfect steak every time in this immersive virtual masterclass. Designed for steak enthusiasts and home chefs alike, this class dives deep into the techniques that transform a good cut of meat into a truly exceptional dining experience. Experience the precision of Wolf’s professional-grade appliances and the freshness only Sub-Zero preservation can deliver — a powerful duo that ensures every steak reaches its full potential.

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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PDFs
Internal Temperature Guide
Griddle Temperature Guide

Recipes from this event

Reverse Seared NY Strip Steak

by: Chef Gil Binol

Compatible Wolf Appliances:

YIELDS
2
Servings
Prep Time
5
minutes
Cook Time
45
minutes

Modes

Convection

Ingredients

  • 2 NY strip steaks, cut 1 1/2 inch thick

  • Kosher salt

  • fresh cracked black pepper

  • 2 Tablespoons avocado oil or neutral high smoke point oil

Instructions

Preheat Oven

Preheat Wolf Oven to 250°F Convection Mode.

Season Steaks

Liberally season the steaks with Kosher salt and fresh cracked black pepper.

Slow Cook

Place steaks on a wire rack set in a roasting pan or baking sheet.

Place pan into the middle of the oven (rack position 3 or 4).

Cook steaks to:

105°F for rare

115°F for medium rare

125°F for medium

135°F for medium well

145°F for well done

Check steak temperature after 15 minutes using an instant read thermometer.

Cook time is approximately 20–35 minutes, depending on desired doneness.

Sear

Once steaks reach the desired internal temperature, remove them from the oven and set aside.

Preheat a large skillet over high heat for 2–3 minutes. Add the avocado oil and swirl to coat the bottom of the pan—the oil should show little wisps of white smoke.

Add the steaks and sear 1–1 1/2 minutes per side. Optional: sear and render the fatty side for 1–1 1/2 minutes.

Rest & Serve

Remove steaks from the skillet and let rest for 5–10 minutes. Serve whole or sliced.

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Chef Gil Binol

Chef Gil Binol

Denver, Colorado

Sous Chef Gil Binol is a Colorado native with a passion for the culinary arts. Receiving a Bachelor’s degree from Johnson & Wales University, Chef Gil has dedicated over a decade in the Denver area to honing his skills in the world of cooking. With a diverse background and understanding of the culinary industry, he has crafted delicious dishes. Some of his specialties include handmade pasta and bread.

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