Steak cooked the Michelin way
Published on: 20 January 2021
Over 50 budding Chefs joined a fantastic evening of virtual fellowship and fun with Michelin starred celebrity chef, Daniel Galmiche on 14th January to learn how to cook the perfect steak, the French way, writes Assistant Rachel Griffiths.
Daniel has been a Michelin starred Chef since 1990. He practised his craft in London with renowned French Chef Michel Roux and regularly shares his passion for cooking in magazines and on TV shows. His most recent publication is The French Brasserie Cook Book: The Heart of French Home Cooking.
Daniel joined us on a cold winter's night and delighted his virtual audience with a detailed step-by-step demonstration and cook-a-long showing us all how to prepare, season and cook the perfect steak - medium rare - much to the spectators delight!
He introduced us all to some of his culinary insider knowledge and shared fantastic tips about how to best use garlic, thyme and lashings of salted butter to create a superb treat.
Our starred host was exceptionally passionate, thoroughly engaging and very happy to answer lots of questions posed by our Liverymen and guests during the Q&A session whilst the steak was cooked and resting, waiting for us all to devour.
So what's the secret, according to our Michelin-starred chef? It's all down to using the best heavy pan that you can get in the shops, so we are all now off to buy the one that was most highly recommended... from IKEA!
Huge thanks to Daniel Galmiche for such a brilliant cook-a-long and thanks also to Aubrey Allen for supplying the fabulous meat boxes to all that wanted excellent quality ribeye steak for the evening. Looking forward to receiving my signed cook book from Daniel so that I can cook up some more French cuisine.
We can't wait for the next virtual cook-a-long - Bon Appetit!