Executive Culinary Series - Chicago, IL

Achieve 5-Star Steakhouse Perfection Right In Your Home Kitchen

Unlock the secrets of edge-to-edge medium rare, heavy crusting, butter-basting with thyme and garlic, and selecting USDA Prime beef with Chef Julian Mercer.

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4.9 / 5.0 Rated by 4,200+ Home Cooks

65 Minutes Step-by-Step Video

Master PDF Printable Guide Included

On Demand Watch Any Device

CHOPHOUSE CULINARY SECRETS

Comprehensive 4-Part Workshop Curriculum

Every technique is demonstrated in full detail with high-definition multi-angle camera views and real-time internal temperature telemetry.

MODULE 01

USDA Grading & Intramuscular Marbling

Demystifying Choice vs. Prime vs. American Wagyu, and why BMS fat score dictates tenderness and melt.

MODULE 02

The Reverse Sear Protocol

Low-temperature gentle dehydration baking followed by a blistering 60-second smoking hot cast iron sear.

MODULE 03

French Butter Basting (Arrose)

Infusing foaming clarified butter, whole crushed garlic cloves, and fresh rosemary into the steak's core.

MODULE 04

Pan Deglazing & Compound Butters

Crafting silky red-wine pan reductions and black truffle herb compound butters to finish the plate.

Precision Trimming & Prep

Master the exact knife angles for clean fat rendering.

Optimal Searing & Juiciness

Lock in juices and achieve deep, craveable caramelization.

Verified Culinary Instructor

MEET YOUR MENTOR

Executive Chef Julian Mercer

Former Chicago Prime Cut Steakhouse Head Chef

With two decades behind the stoves of premier American chophouses, Chef Julian brings fine-dining meat mastery to home epicureans.

Featured in major American meat cooking publications

Trained over 10,000+ enthusiastic amateur and home pitmasters

Strict adherent to USDA safe culinary handling practices

"Great meat cooking isn't black magic or luck. It is simply understanding heat transference, internal meat physiology, and resting time."

VERIFIED PARTICIPANTS

What Home Cooks Across America Are Saying

Real home cooks who transformed their cooking techniques after watching this free session.

"I stopped dining at /plate steakhouses. Following Julian's reverse sear formula gives me better results in my own skillet!"

David Kowal Chicago, IL

"The butter basting method was a complete revelation for our Friday date nights. Golden crust and butter tender."

Elena Vance Indianapolis, IN

"The marbling guide saved me so much money at the butcher counter. 10/10 workshop."

Robert Thorne Milwaukee, WI

USDA Food Safety & Safe Minimum Internal Temperature Advisory

Cooking meats to safe temperatures prevents foodborne illness. According to USDA Food Safety and Inspection Service (FSIS) guidelines: Beef, pork, lamb, and veal steaks, chops, and roasts should reach a minimum internal temperature of 145°F (62.8°C) with a 3-minute rest time. Ground meats should reach 160°F (71.1°C). All poultry should reach 165°F (73.9°C). Always verify temperatures using a calibrated food thermometer.

COMMON QUESTIONS

Frequently Asked Questions

Yes. This online workshop is completely free to view. There is no credit card required, no recurring trial fees, and no hidden subscriptions. Simply enter your email address to receive your stream link.

Immediately! Upon submitting your email, you will be redirected to your instant access portal, and a copy of the viewing link along with your downloadable PDF companion guide will be emailed to your inbox.

Not at all. Every lesson is specifically tailored for everyday American home kitchens, standard backyard grills, and readily available cookware found in local department or kitchen stores.

Yes. The masterclass player is fully responsive and streams seamlessly on iPhone, Android, iPad, PC, Mac, and smart TVs with a modern web browser.

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