Episode 12 : The Perfect Steak
Bob's challenge is to learn how to cook the perfect steak in only four days, then become the head grill meister in a classic Texas steakhouse. After painstaking training with the butcher, things heat up in the kitchen of Bohanan's, the world-famous steak house in San Antonio. Bob tries his hand at the grill - and learns several steakhouse secrets in the process. But will that be enough for him to succeed? The stakes are high and the hours are grueling with no room for error. When customers pay over $150 dollars for a 16-ounce Kobe-style steak, they want it done perfectly. An order of medium-rare served well-done will cost Bob his job.
- Bob's Tips on Grilling the Perfect Steak:
- Select the best dry aged meat available. Choice cuts are 1 ½ inches thick.
- Bring meat to room temperature.
- Season with salt and pepper, then brush with olive oil.
- Cook with real hardwood charcoal.
- Cook over high heat.
- Create cross-hatch marks by turning the steak 90 degrees on the grill (both sides).
- Avoid piercing when turning (use tongs, not a fork)
- Let meat "rest", covered with aluminum foil, for 10 minutes after cooking.
- Finish with a pat of butter or a drizzle of best-available olive oil and a pinch of best-available salt.