By watching all the lessons and receiving a pass mark of 100% on each quiz, the learner of this credential will show an understanding of the best way to cook different cuts of steak including Rump steak, Boneless rib-eye steak, Porterhouse steak, T-bone steak and, Eye fillet steak; how heat, resting time, and different cuts of meat affect the final steak result; and the techniques to get the perfect steak doneness every time.