Steakhouse at Home: Bone-In Ribeyes (October 2)

Steakhouse at Home: Bone-In Ribeyes (October 2)

Friday, October 2, 2026 | 6:00-8:00 p.m.
Harmons Bangerter Crossing Cooking School
Chef Dee Beltz

Let's do steak right with Bone-In Ribeyes! In this hands-on class, you’ll learn how to perfectly sear a tender and flavor filled ribeye steak and finish it with a sweet bourbon glaze. We'll do some creamy garlic red potatoes and roasted balsamic Brussels. Yummy!

Along the way, you’ll explore tips for proper meat temperature, resting, and plating, plus how to build flavor layers for a dish that’s as impressive as it is satisfying. Whether you’re cooking for a special occasion or looking to sharpen your culinary skills, this class is a celebration of classic flavors with a modern touch.

Menu:
- Bone-In Ribeye Steak
- Bourbon Glaze
- Creamy Garlic Red Potatoes
- Roasted Balsamic Brussels
- Harmons Seasonal Dessert

Seats are priced per person.
Please plan to arrive 10 minutes prior to class time.
Please list any dietary restrictions in the comment section.
To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins.

Please contact the school at 16cookingschool@harmonsgrocery.com or 801-617-0111, ext. 1609 with any questions.

What to expect in a hands-on Harmons Cooking School class:
- You'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will be working in small groups, sharing workstations, dishes and equipment.
- Classes are 2 to 2 1/2 hours unless otherwise noted above.
- You will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.