{"id":50021,"date":"2023-08-08T11:36:40","date_gmt":"2023-08-08T15:36:40","guid":{"rendered":"https:\/\/gentologie.com\/?p=50021"},"modified":"2026-05-20T10:16:59","modified_gmt":"2026-05-20T14:16:59","slug":"the-art-of-steak-the-masterclass","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/","title":{"rendered":"The Art of Steak : The Masterclass"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">The essentials to master &#8220;The Art of Steak&#8221;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The summer season and barbecuing often go hand in hand. The art of grilling can be difficult to master for some people, and the risk of failing to cook a sublime piece of meat is certainly present. In this article, you will discover some of the tips revealed during \u201cThe Art of Steak\u201d Masterclass that will help you become an expert in the field. <a href=\"https:\/\/gentologie.com\/en\/about\/events\/\">Presented last April by Gentologie<\/a>\u00a0in collaboration with Vieux-Port Steakhouse and Icon Vins Fins, this event provided an opportunity to receive valuable advice from Vieux-Port Steakhouse\u2019s Executive Sous Chef, Laiq Ahmad Khan, as well as to learn about the rules of wine and food pairing from Ms. Annie-Claude Gaudreau of Icon Vins Fins.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Barbecuing essentials<\/h3>\n\n\n<div class=\"wp-block-image size-full wp-image-48972\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/06\/Meater-Plus-Fathers-Day.jpg\" alt=\"Meater-Plus---Fathers-Day\" class=\"wp-image-48972\"\/><figcaption class=\"wp-element-caption\">Photo: MEATER<\/figcaption><\/figure>\n<\/div>\n\n\n<ul class=\"wp-block-list\">\n<li>Grill<\/li>\n\n\n\n<li>Tongs<\/li>\n\n\n\n<li>&nbsp;Spatulas<\/li>\n\n\n\n<li>&nbsp;Oil brush<\/li>\n\n\n\n<li>&nbsp;Oil&nbsp;Thermometer (<a href=\"https:\/\/amzn.to\/3oZSZVp\" target=\"_blank\" rel=\"noreferrer noopener\">the MEATER+ is a must<\/a>)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The best way to cook a perfect meal<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Season and store your meat in the refrigerator for a minimum of 3&nbsp;hours.&nbsp;<\/li>\n\n\n\n<li>Take your ingredients out at least 30&nbsp;minutes before cooking. They&nbsp;must be at room temperature before being placed on the grill.<\/li>\n\n\n\n<li>Preheat your grill between 450&nbsp;\u00b0F (235&nbsp;\u00b0C) and 500&nbsp;\u00b0F (260&nbsp;\u00b0C).<\/li>\n\n\n\n<li>The temperature will change according to the desired level of&nbsp;cooking (see below). It\u2019s not a question of time, but rather of&nbsp;internal temperature. You can use a wireless smart thermometer, like the MEATER+, if you wish to monitor the temperature even&nbsp;from a distance. Take into account the thickness of your meat during the process to avoid unpleasant surprises.<\/li>\n\n\n\n<li>Brush the oil on your meat, not directly on the grill.<br>You are ready to cook!&nbsp;<\/li>\n\n\n\n<li>Cook your meat indirectly until the right temperature is reached.&nbsp;<\/li>\n\n\n\n<li>Let your meat rest away from the grill to reduce the internal heat (10&nbsp;\u00b0F \/ 5&nbsp;\u00b0C) and thus not overcook it when searing.&nbsp;<\/li>\n\n\n\n<li>Put your meat piece back on the grill and cook it directly to sear it. Rotate \u00bc of a turn to get a nice squared pattern.<br>Repeat on the&nbsp;opposite side.<\/li>\n\n\n\n<li>Allow your meat to rest for at least 5&nbsp;minutes under aluminum foil before serving. This will give it time to regain its shape,<br>as it has&nbsp;been stimulated by the cooking.&nbsp;<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">The different cooking temperatures<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>120-130 \u00b0F (48-54 \u00b0C) Blue<\/li>\n\n\n\n<li>130-135 \u00b0F (54-58 \u00b0C) rare<\/li>\n\n\n\n<li>135-145 \u00b0F (58-62 \u00b0C) Medium rare<\/li>\n\n\n\n<li>145-155 \u00b0F (62-68 \u00b0C) Medium<\/li>\n\n\n\n<li>155 \u00e0 165 \u00b0F (68-73 \u00b0C) Well done<\/li>\n\n\n\n<li>165 \u00b0F et plus. (73 \u00b0C et plus) Overdone<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Here are the different types of meat served during \u201cThe Art of Steak\u201d Masterclass<\/h2>\n\n\n<div class=\"wp-block-image size-full wp-image-50025\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse.jpg\" alt=\"The-Art-of-Steak---Masterclass---Vieux-Port-Steakhouse\" class=\"wp-image-50025\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-200x300.jpg 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Photo: Vieux-Port Steakhouse<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Prime rib<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is a steak cut from the roast beef with the bone still attached. The meat is very tender, juicy and flavourful. The boneless rib steak is best when grilled because of the generous amount of marbling, which is the fatty infiltration. Its tenderness remains the same when cooked to medium.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Filet mignon<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Filet mignon is a French term that literally means tender loin. This name is quite appropriate, as this is the most tender piece of meat, and one of the tastiest. In fact, it is so thin that a fork can sometimes be used to slice it when it is of premium quality. This cut is also one of the most expensive.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">New York strip<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The New York strip has a strong flavour and medium texture. As a steak, this is not the most tender cut. On the contrary, people seem to enjoy it due to its pleasant chew and bite. The rich marbling inherent to this cut creates a unique flavour and a delicious eating experience. This is the best selling steak at Vieux-Port Steakhouse.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bavette<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Bavette is how the French call flank steak. Similar to the back steak, it is a flat piece with a loose texture and bold flavour. It is known as the butchers\u2019 cut, because it is said that they save it for their personal enjoyment.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">For successful food and wine pairings<\/h2>\n\n\n<div class=\"wp-block-image size-full wp-image-50024\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Sparkling-Spark-by-Tawse.jpg\" alt=\"The-Art-of-Steak---Masterclass---Vieux-Port-Steakhouse---Sparkling-Spark-by-Tawse\" class=\"wp-image-50024\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Sparkling-Spark-by-Tawse.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Sparkling-Spark-by-Tawse-200x267.jpg 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">The Tawse Spark Spakling wine<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">When it comes to wine and food pairing, here are some tips from Annie-Claude Gaudreau, Sales Director at <a href=\"https:\/\/iconvinsfins.ca\" target=\"_blank\" rel=\"noreferrer noopener\">Icon Vins Fins<\/a>, for a seamless barbecue meal. Gentologie would like to thank the company for providing the various alcohols for the \u201cArt of Steak\u201d Masterclass.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>A sparkling wine to welcome your guests is always a winner; it often adds to the party and starts the evening off right.&nbsp;<\/li>\n\n\n\n<li>&nbsp;For meats with a lot of spices, like the ones we tasted during \u201cThe Art of Steak\u201d event, I suggest a very tasty and aromatic red wine. We want a denser texture so that the seasoning does not overshadow the wine.<\/li>\n\n\n\n<li>For products with a lot of fat, like sausage for example, your pick should also be a red wine, but one with good acidity and tannins in order to create a balance on the palate.<\/li>\n\n\n\n<li>If you serve drier meats such as pork or poultry, choose a red that is less tannic and fruitier so as not to accentuate the food\u2019s profile. Should you prefer a white, select a more textured and fleshy product, like a woodsy chardonnay, viognier or from south of France.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">The wines tasted during \u201cThe Art of Steak\u201d Masterclass<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Limestone Ridge Riesling Spark 2019, <a href=\"https:\/\/gentologie.com\/en\/fine-dining\/wines-and-spirits\/wines\/tawse-winery-niagara\/\" target=\"_blank\" rel=\"noreferrer noopener\">Tawse<\/a>, Niagara Valley, Canada \u2013 Private Import<\/li>\n\n\n\n<li>Campo Eliseo Cuv\u00e9e Alegre 2021 Rueda, Spain \u2013 SAQ Code 14425405<\/li>\n\n\n\n<li>Poderi Gianni Gagliardo Grignolino d\u2019Asti 2020 Piedmont, Italy \u2013 Private Import<\/li>\n\n\n\n<li>Cusumano Alta Mora Etna Rosso 2020 Sicily, Italy \u2013 Private Import<\/li>\n\n\n\n<li>Vicente Faria Vinhos Quinta Vale Santa Luzia Reserva Tinto 2019 Douro, Portugal \u2013 Private Import<\/li>\n\n\n\n<li>Speri Valpolicella Ripasso Superiore 2020 Veneto, Italia \u2013 Private Import<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Vieux-Port Steakhouse<\/strong><br>39, rue Saint-Paul Est, Montr\u00e9al (Qu\u00e9bec)\u20022Y 1G2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/vieuxportsteakhouse.com\" target=\"_blank\" rel=\"noreferrer noopener\"><em>vieuxportsteakhouse.com<\/em><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Originally published in the Gentologie Magazine Issue 11. <a href=\"https:\/\/gentologie.com\/en\/club\/\" target=\"_blank\" rel=\"noreferrer noopener\">Subscribe to Gentologie now<\/a> to get the next magazine!<\/p>\n\n\n\n<div class=\"product-callout\">\n    <img decoding=\"async\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg\" alt=\"The Vieux-Port Steakhouse - Member of Gray Collection\">\n    <h2>Discover the restaurants of Gray Collection<\/h2>\n    <a href=\"https:\/\/graycollection.com\" target=\"_blank\" rel=\"nofollow sponsored noopener noreferrer\">Learm more<\/a>\n<\/div>\n\n<style>\n.product-callout {\n    display: flex !important;\n    flex-direction: row !important;\n    align-items: center !important;\n    gap: 20px !important;\n    padding: 20px !important;\n    margin: 20px 0 !important;\n    border-top: 2px solid #004d28 !important;\n    border-bottom: 2px solid #004d28 !important;\n    border-left: none !important;\n    border-right: none !important;\n    border-radius: 0 !important;\n}\n\n.product-callout img {\n    width: 100px !important;\n    height: auto !important;\n    flex-shrink: 0 !important;\n    margin: 0 !important;\n    display: block !important;\n}\n\n.product-callout h2 {\n    flex: 1 !important;\n    margin: 0 !important;\n    font-size: 1em !important;\n    font-weight: 800 !important;\n    color: #004d28 !important;\n    display: block !important;\n}\n\n.product-callout a {\n    display: inline-block !important;\n    padding: 10px 20px !important;\n    background-color: #004d28 !important;\n    color: #fff5e6 !important;\n    text-decoration: none !important;\n    border-radius: 4px !important;\n    transition: background-color 0.3s !important;\n    text-transform: uppercase !important;\n    font-size: 1em !important;\n    white-space: nowrap !important;\n    flex-shrink: 0 !important;\n    margin: 0 !important;\n    font-weight: bold;\n}\n\n.product-callout a:hover {\n    background-color: #006837 !important;\n}\n\n@media (max-width: 768px) {\n    .product-callout {\n        flex-direction: column !important;\n        text-align: center !important;\n    }\n    .product-callout img {\n        width: 100px !important;\n    }\n}\n<\/style>\n","protected":false},"excerpt":{"rendered":"<p>Discover the secrets given by the chef of the Vieux-Port Steakhouse during &#8220;The Art of Steak&#8221; Masterclass.<\/p>\n","protected":false},"author":2,"featured_media":50023,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/f8fa0cd9-384d-4da5-ac33-6dba082ff809"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[10507,1521,11520,11506,2986,11254,11386],"tags":[3246,9047,9853],"coauthors":[5548],"class_list":["post-50021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fathers-day","category-fine-dining","category-issue-11","category-magazine-gentologie-no-11","category-magazines","category-publications","category-signatures","tag-old-montreal","tag-steak","tag-vieux-port-steakhouse"],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Art of Steak : The Masterclass | Gentologie<\/title>\n<meta name=\"description\" content=\"Discover the secrets given by the chef of the Vieux-Port Steakhouse during &quot;The Art of Steak&quot; Masterclass.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Art of Steak : The Masterclass | Gentologie\" \/>\n<meta property=\"og:description\" content=\"Discover the secrets given by the chef of the Vieux-Port Steakhouse during &quot;The Art of Steak&quot; Masterclass.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/\" \/>\n<meta property=\"og:site_name\" content=\"Gentologie\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/facebook.com\/gentologie\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/normand.boulanger\" \/>\n<meta property=\"article:published_time\" content=\"2023-08-08T15:36:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-20T14:16:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Normand Boulanger\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"The Art of Steak : The Masterclass | Gentologie\" \/>\n<meta name=\"twitter:description\" content=\"Discover the secrets given by the chef of the Vieux-Port Steakhouse during &quot;The Art of Steak&quot; Masterclass.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Normand Boulanger\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/\"},\"author\":{\"name\":\"Normand Boulanger\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#\\\/schema\\\/person\\\/74244f26bc228c35c71cdb3a0765ca16\"},\"headline\":\"The Art of Steak : The Masterclass\",\"datePublished\":\"2023-08-08T15:36:40+00:00\",\"dateModified\":\"2026-05-20T14:16:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/\"},\"wordCount\":983,\"publisher\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg\",\"keywords\":[\"Old Montr\u00e9al\",\"Steak\",\"Vieux-Port Steakhouse\"],\"articleSection\":[\"Father's Day\",\"Fine Dining\",\"Issue 11\",\"Magazine Gentologie No. 11\",\"Magazines\",\"Publications\",\"Signatures\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/\",\"url\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/\",\"name\":\"The Art of Steak : The Masterclass | Gentologie\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg\",\"datePublished\":\"2023-08-08T15:36:40+00:00\",\"dateModified\":\"2026-05-20T14:16:59+00:00\",\"description\":\"Discover the secrets given by the chef of the Vieux-Port Steakhouse during \\\"The Art of Steak\\\" Masterclass.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/#primaryimage\",\"url\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg\",\"contentUrl\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg\",\"width\":1200,\"height\":630,\"caption\":\"Photo: Vieux-Port Steakhouse\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/fine-dining\\\/the-art-of-steak-the-masterclass\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/gentologie.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fine Dining\",\"item\":\"https:\\\/\\\/gentologie.com\\\/en\\\/category\\\/fine-dining\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"The Art of Steak : The Masterclass\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/gentologie.com\\\/en\\\/\",\"name\":\"Gentologie\",\"description\":\"Style de Vie pour Gentleman | Lifestyle for Gentleman\",\"publisher\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gentologie.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#organization\",\"name\":\"Gentologie\",\"url\":\"https:\\\/\\\/gentologie.com\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2026\\\/02\\\/Gentologie-Logo-Site-IMG.jpg\",\"contentUrl\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2026\\\/02\\\/Gentologie-Logo-Site-IMG.jpg\",\"width\":696,\"height\":696,\"caption\":\"Gentologie\"},\"image\":{\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"http:\\\/\\\/facebook.com\\\/gentologie\",\"http:\\\/\\\/instagram.com\\\/gentologie\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/gentologie\",\"https:\\\/\\\/www.pinterest.com\\\/gentologie\\\/\",\"https:\\\/\\\/www.youtube.com\\\/@gentologie\",\"https:\\\/\\\/www.threads.com\\\/@gentologie\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/en\\\/#\\\/schema\\\/person\\\/74244f26bc228c35c71cdb3a0765ca16\",\"name\":\"Normand Boulanger\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/Normand-Boulanger-Gentologie-100x100.jpg1ee1c9b4d4ebe810aaaca8cca30db7f0\",\"url\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/Normand-Boulanger-Gentologie-100x100.jpg\",\"contentUrl\":\"https:\\\/\\\/gentologie.com\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/Normand-Boulanger-Gentologie-100x100.jpg\",\"caption\":\"Normand Boulanger\"},\"description\":\"Founder &amp; Editor In Chief of Gentologie\",\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/normand.boulanger\",\"https:\\\/\\\/instagram.com\\\/normboulanger\",\"https:\\\/\\\/www.linkedin.com\\\/in\\\/normboulanger\\\/\"],\"url\":\"https:\\\/\\\/gentologie.com\\\/en\\\/author\\\/normboulanger\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Art of Steak : The Masterclass | Gentologie","description":"Discover the secrets given by the chef of the Vieux-Port Steakhouse during \"The Art of Steak\" Masterclass.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/","og_locale":"en_US","og_type":"article","og_title":"The Art of Steak : The Masterclass | Gentologie","og_description":"Discover the secrets given by the chef of the Vieux-Port Steakhouse during \"The Art of Steak\" Masterclass.","og_url":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/","og_site_name":"Gentologie","article_publisher":"http:\/\/facebook.com\/gentologie","article_author":"https:\/\/www.facebook.com\/normand.boulanger","article_published_time":"2023-08-08T15:36:40+00:00","article_modified_time":"2026-05-20T14:16:59+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg","type":"image\/jpeg"}],"author":"Normand Boulanger","twitter_card":"summary_large_image","twitter_title":"The Art of Steak : The Masterclass | Gentologie","twitter_description":"Discover the secrets given by the chef of the Vieux-Port Steakhouse during \"The Art of Steak\" Masterclass.","twitter_image":"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg","twitter_misc":{"Written by":"Normand Boulanger","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/#article","isPartOf":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/"},"author":{"name":"Normand Boulanger","@id":"https:\/\/gentologie.com\/en\/#\/schema\/person\/74244f26bc228c35c71cdb3a0765ca16"},"headline":"The Art of Steak : The Masterclass","datePublished":"2023-08-08T15:36:40+00:00","dateModified":"2026-05-20T14:16:59+00:00","mainEntityOfPage":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/"},"wordCount":983,"publisher":{"@id":"https:\/\/gentologie.com\/en\/#organization"},"image":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/#primaryimage"},"thumbnailUrl":"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg","keywords":["Old Montr\u00e9al","Steak","Vieux-Port Steakhouse"],"articleSection":["Father's Day","Fine Dining","Issue 11","Magazine Gentologie No. 11","Magazines","Publications","Signatures"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/","url":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/","name":"The Art of Steak : The Masterclass | Gentologie","isPartOf":{"@id":"https:\/\/gentologie.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/#primaryimage"},"image":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/#primaryimage"},"thumbnailUrl":"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg","datePublished":"2023-08-08T15:36:40+00:00","dateModified":"2026-05-20T14:16:59+00:00","description":"Discover the secrets given by the chef of the Vieux-Port Steakhouse during \"The Art of Steak\" Masterclass.","breadcrumb":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/#primaryimage","url":"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg","contentUrl":"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg","width":1200,"height":630,"caption":"Photo: Vieux-Port Steakhouse"},{"@type":"BreadcrumbList","@id":"https:\/\/gentologie.com\/en\/fine-dining\/the-art-of-steak-the-masterclass\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/gentologie.com\/en\/"},{"@type":"ListItem","position":2,"name":"Fine Dining","item":"https:\/\/gentologie.com\/en\/category\/fine-dining\/"},{"@type":"ListItem","position":3,"name":"The Art of Steak : The Masterclass"}]},{"@type":"WebSite","@id":"https:\/\/gentologie.com\/en\/#website","url":"https:\/\/gentologie.com\/en\/","name":"Gentologie","description":"Style de Vie pour Gentleman | Lifestyle for Gentleman","publisher":{"@id":"https:\/\/gentologie.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gentologie.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/gentologie.com\/en\/#organization","name":"Gentologie","url":"https:\/\/gentologie.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gentologie.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/gentologie.com\/wp-content\/uploads\/2026\/02\/Gentologie-Logo-Site-IMG.jpg","contentUrl":"https:\/\/gentologie.com\/wp-content\/uploads\/2026\/02\/Gentologie-Logo-Site-IMG.jpg","width":696,"height":696,"caption":"Gentologie"},"image":{"@id":"https:\/\/gentologie.com\/en\/#\/schema\/logo\/image\/"},"sameAs":["http:\/\/facebook.com\/gentologie","http:\/\/instagram.com\/gentologie","https:\/\/www.linkedin.com\/company\/gentologie","https:\/\/www.pinterest.com\/gentologie\/","https:\/\/www.youtube.com\/@gentologie","https:\/\/www.threads.com\/@gentologie"]},{"@type":"Person","@id":"https:\/\/gentologie.com\/en\/#\/schema\/person\/74244f26bc228c35c71cdb3a0765ca16","name":"Normand Boulanger","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gentologie.com\/wp-content\/uploads\/2025\/11\/Normand-Boulanger-Gentologie-100x100.jpg1ee1c9b4d4ebe810aaaca8cca30db7f0","url":"https:\/\/gentologie.com\/wp-content\/uploads\/2025\/11\/Normand-Boulanger-Gentologie-100x100.jpg","contentUrl":"https:\/\/gentologie.com\/wp-content\/uploads\/2025\/11\/Normand-Boulanger-Gentologie-100x100.jpg","caption":"Normand Boulanger"},"description":"Founder &amp; Editor In Chief of Gentologie","sameAs":["https:\/\/www.facebook.com\/normand.boulanger","https:\/\/instagram.com\/normboulanger","https:\/\/www.linkedin.com\/in\/normboulanger\/"],"url":"https:\/\/gentologie.com\/en\/author\/normboulanger\/"}]}},"jetpack_featured_media_url":"https:\/\/gentologie.com\/wp-content\/uploads\/2023\/08\/The-Art-of-Steak-Masterclass-Vieux-Port-Steakhouse-Cover.jpg","_links":{"self":[{"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/posts\/50021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/comments?post=50021"}],"version-history":[{"count":6,"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/posts\/50021\/revisions"}],"predecessor-version":[{"id":66475,"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/posts\/50021\/revisions\/66475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/media\/50023"}],"wp:attachment":[{"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/media?parent=50021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/categories?post=50021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/tags?post=50021"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/gentologie.com\/en\/wp-json\/wp\/v2\/coauthors?post=50021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}