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

Steakhouse Style NY Strip Steak

by: Chef Gil Binol

Compatible Wolf Appliances:

YIELDS
2
Servings
Prep Time
5
minutes
Cook Time
40
minutes

Modes

Convection

Ingredients

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

  • Kosher salt

  • freshly cracked black pepper

  • 2 Tablespoons avocado oil or neutral, high smoke point oil

  • 4 sprigs thyme or rosemary

  • 4 cloves garlic

  • 1/4 cup unsalted butter

Instructions

Prep

Preheat Wolf Oven to 325°F Convection Mode. Coat the steaks with avocado oil, then liberally season with Kosher salt and freshly cracked black pepper. Set aside.

Sear

Preheat a large skillet over medium-high heat for two to three minutes. Add the steaks and sear for three to four minutes per side, flipping once the steaks release easily from the pan. Optional: add the herbs, garlic, and butter.

Finish in the Oven

Transfer the skillet to the middle rack of the oven (rack position three or four). Cook for about ten to twenty minutes, depending on your desired doneness. Use an instant-read thermometer to check the internal temperature:

115°F for rare

125°F for medium rare

135°F for medium

145°F for medium well

155°F for well done

Rest

Remove the steaks from the skillet and let them rest, loosely covered with aluminum foil. The temperature will continue to rise while resting.

Serve

Serve the steaks 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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