Course Overview Steak is often a center-of-the-plate star, but thick-cut steak can be a real showstopper. In this course you will learn to make your steak stand out by using tried and tested methods to get a great crust and perfect internal temperature. We will be focusing on two test-kitchen favorites—rib-eye and strip steak. We like these cuts primarily for their ample marbling, rich beefy flavor, and availability in markets, but they do come at a price. If fears of ruining an expensive steak are holding you back, we've got you covered. In this course you'll learn three easy methods for cooking thick-cut steak that will give you the know-how to step up to your stove and cook with confidence. You will learn how to make a boldly flavored Spice-Crusted Steak, aromatic Garlic Steaks, Butter-Basted Rib-Eye Steak, (where hot butter helps cook the steaks as well as flavors them), and Pan-Seared Thick-Cut Steaks, as well as a Mustard Pan Sauce and a Thai Chili Compound Butter.