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Hard Rock & Rib of Beef cooking class

A seared crust, béarnaise and rock on the plate

Hard Rock & Rib of Beef at Kromans is a cooking class for groups who would like a little more volume on both the plate and the evening. It is about lobster, rib of beef, home fries, béarnaise, juiciness, a deeply seared crust and the sort of appetite that does not knock timidly at the door.

It suits companies, teams and private groups who want to cook together in Copenhagen with steakhouse energy, good music and real craft in their hands. The food is rustic, powerful and sociable, while still respecting the ingredients. A large steak does not become good through confidence alone. It needs to be treated properly.

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About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our Hard Rock & Rib of Beef cooking classes

Here you will find Hard Rock & Rib of Beef. The menu aims for high volume, excellent ingredients, lobster as the opening act and rib of beef with classic steakhouse accompaniments.

Hard Rock & Ribeye!

  • Don’t miss this one!
  • Rock ‘n’ roll will never die… and nor will the appetite for a tender, juicy steak!
  • A legendary ribeye steak, hand-cut from the finest whole Danish fore rib!
  • We’ll make a little salad for appearances’ sake and go big on home fries and béarnaise… but we had better start by splitting a lobster and preparing a few accompaniments… yee-haw!

Price per person

DKK 1,595 excl. VAT

Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about Hard Rock & Rib of Beef gastronomy

Hard Rock & Rib of Beef is not a national cuisine. It is a Kromans theme with a steakhouse backbone, rock energy and one very simple truth: if you build an evening around lobster, rib of beef, home fries and béarnaise, it needs to taste excellent. Otherwise it is merely expensive theatre with potatoes.

Rib of beef demands respect for heat, crust, juiciness and resting. A good seared crust brings depth, while the meat must remain tender and juicy. For food safety, the USDA recommends that whole cuts of beef reach 145°F followed by a rest, but in the kitchen the experience is also about understanding heat, timing and carryover so that the meat is not given a second funeral in the pan.

Béarnaise is not simply a yellow sauce with attitude. It needs to bring the dish together through acidity, richness and a bite of tarragon without overwhelming the meat. Home fries need colour, crispness and enough personality to be more than ‘potatoes near a steak’. The lobster provides a saline, maritime lift at the start so the evening does not stand with both boots planted in the meat.

The theme works at Kromans because it is easy to understand and enjoyable to inhabit, while still demanding craft. There is touching, frying, tasting and adjusting. The social setting makes the learning feel natural because people gather around the main elements and quickly discover that flavour does not come from turning up the volume alone.

It is an evening with rather less fine-motor whispering and rather more guitar riff in the kitchen. Beneath it all is the same Kromans principle: good food should taste good, not merely take up space.

Explore the Hard Rock & Rib of Beef kitchen in greater depth

An article about heat, resting, seared crusts and the small decisions that determine whether a steak is juicy or dry.
An article about why accompaniments are not decoration, but an essential part of balance in steakhouse food.
An article about the contrast between the salty taste of the sea, richness, seared crust and a powerful main course.

FAQs about the Hard Rock & Rib of Beef cooking class

What is Hard Rock & Rib of Beef at Kromans?

Hard Rock & Rib of Beef is a cooking class in Copenhagen featuring lobster, rib of beef, home fries, béarnaise and steakhouse energy.

It is a sociable evening for groups who want to cook together with more volume, good music and a menu that is allowed to make its presence felt.

Who is Hard Rock & Rib of Beef suitable for?

The theme suits companies, teams and private groups who would like a powerful, rustic and clearly defined food experience.

It is a good choice if you enjoy steak, béarnaise, lobster and an evening that does not need to move in tiny steps.

Do we need to know how to cook steak already?

No. The chef guides you through the ingredients, heat, timing and cooking process.

Along the way, you learn what a seared crust, resting and seasoning mean for the result.

What do you learn in the class?

You learn about steak, heat, juiciness, accompaniments, béarnaise, home fries and the relationship between lobster and a richer main course.

It is not only about cooking a large steak. It is about making it taste good enough to deserve the centre of the plate.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where groups cook together in a relaxed setting with professional structure.

It is ideal for company events and private groups who want food, music, hospitality and an evening with a little more pull from the amplifier.