⏰ Service 19 — The Steak Dinner
Goal: A complete steak dinner for 2–4 people — starter, main, sides, pan sauce
The assignment: Plan and execute a composed steak dinner using techniques from Sessions 1–4. Your meal should include at minimum:
| Course | Dish | Notes |
|---|---|---|
| Starter | Wedge salad with blue cheese dressing + crispy bacon | Classic steakhouse opener |
| Main | Steak — your choice of cut and method | Traditional sear or reverse sear |
| Sauce | Pan sauce from the steak fond | Red wine, cognac-pepper, or Béarnaise |
| Starch | Twice-Baked Potatoes | Prep the shells during the day |
| Veg | Charred Asparagus with Romesco | High-heat grill or broil |
| Dessert | Optional but encouraged |
Constraints: - The steak must be served at the correct temperature (use a thermometer) - The pan sauce must be made from the same pan as the steak - Time the dinner so nothing sits more than 5 minutes waiting for another component
🎥 Compare Notes: Bistro-Style NY Strip Steak — Food Wishes — Chef John walks through a complete bistro-style steak dinner with pan sauce. Compare your plating, sauce consistency, and side pairing.