>>> MAKING THE PERFECT STEAK CAN
BE CHALLENGING.
I FOUND THAT OUT ON FATHER'S
DAY, HERE TO GIVE US THE BEST
DIRECTION TO MAKE SURE WHEN
YOU'RE GRILLING EVERYTHING COMES
OUT PERFECT IS THE GENERAL
MANAGER OF APPLE BEAUS AT THE
TOWN CENTER.
YOU REALLY SAY IT REALLY STARTS
WITH THE CUT.
>>> IT DOES, YOU KNOW.
FIRST OFF, THANKS FOR HAVING ME
THIS IS A GREAT OPPORTUNITY TO
EDUCATE YOUR VIEWERS GOT
JULY 4th COMING UP A LOT OF
PEOPLE WANT TO BASH COO AND COOK
OUT WE'RE USING THIS WHOLE TOP
SIR LOIN AND REIGNITED THE GRILL
A LITTLE BIT.
BUT WITH THE WHOLE IT CAN BE
INTIMIDATING WHEN YOU SEE A
PIECE OF MEET MEAT LIKE THAT.
>>> I THOUGHT WHERE DO WE START.
>>> THERE ARE A COUPLE OF
SECRETS THE MAIN SECRET IS
GETTING A NICE EVEN CUT OUR 95
IS ABOUT AN INCH THICK, WANT TO
MAKE IT NICE AND EVEN YOU GET AN
EVEN COOK ALL THE WAY THROUGH.
>>> SO O, YOU KNOW, YOU CAN SEE
SOME MARBLING IN THERE, TOO, YOU
WANT TO MAKE SURE ABSOLUTELY,
THIS IS THE USDA CHOICE TOP
SIRLOIN.
YOU WANT TO START WITH A GOOD
STEAK, YOU HAVE TO BUY A GOOD
STEAK.
THAT IS WHAT WE'RE USING.
A COUPLE SECRETS ON SEASONING,
FIRST OFF YOU WANT TO GET A NICE
EVEN COAT ALL THE WAY THROUGH.
>>> WHAT IS THE BEST WAY TO DO
THAT?
>>> THE SPRINKLING METHOD
DOESN'T ALWAYS WORK A NICE BIG I
TABLE SPOON.
BUY LARGER SHAKERS THOSE WORK
GREAT ALSO.
>>> BUT YEAH, AGAIN YOU WANT TO
GET A NICE EVEN COAT ALL THE WAY
THROUGH.
SO AGAIN, NICE AND AGAIN, YOU
GET THE NICE EVEN COAT.
THE NEXT SECRET, WE PUT IT ON
RAW.
DON'T WANT TO PUT THE SEASONING
ON WHILE COOKING.
SO WE GOT THE SEASONING ON THERE
AND WE THROW IT ON THE GRILL.
THIS SIDE ISN'T COOKED.
AGAIN, NICE EVEN COAT ALL THE
WAY ACROSS THERE.
>>> ONE OF MY BIGGEST QUESTION
WAS RIGHT TEMPERATURE.
WHEN I TOOK TO THE GRILL FOR THE
FIRST TIME, I DIDN'T KNOW IF I
SHOULD GO MEDIUM, CLOSER TO
HIGH.
WHAT IS THE BEST WAY TO DO IT.
>>> WHAT WE FOUND IS THE IDEAL
TEMPERATURE IS 550 DEGREES THE
AVERAGE PERSON DOESN'T HAVE A
HIGH TEMP THERMOMETER, IT IS
ABOUT A MEDIUM HIGH ON MOST OF
YOUR HOUSEHOLD GRILLS.
AND GENA IS GOING TO GIVE YOU,
YOU -- AND AGAIN, THAT IS GOING
TO GIVE YOU -- YOU DON'T WANT TO
MAKE IT TOO HOT AND IF IT IS TOO
LOW, YOU KNOW, YOU CAN'T GET IT
DONE.
>>> AND AWESOME GRILL MARKS ON
HERE, TOO.
ONE THING I WANT TO ASK YOU AND
I HATE TO JUMP AHEAD.
BUT WE HAVE A MINUTE LEFT.
YOU HAVE REALLY GONE THROUGH THE
PROCESS OF MAKING SURE EVERYONE
IN YOUR RESTAURANT KNOWS HOW TO
CUT THE RIGHT STEAK, COOKED THE
RIGHT STEAK.
YOU TRAINED 6,000 PEOPLE.
>>> WE TRAINED 6,000 PEOPLE,
OVER 60,000 HOURS.
SO WE'VE INVESTED A LOT OF TIME
MAKING SURE THAT WHEN WE EXECUTE
THIS PLAN, WE EXECUTE IT THE
RIGHT WAY.
>>> WHILE YOU'RE TEACHING US WE
CAN GO THERE AND NOT HAVE TO GET
HOT IN FRONT OF THE GRILL.
>>> WE'RE OPEN SEVEN DAYS A WEEK
SO COME ON IN.
>>> WE HAVE TO GET THE GRILL
MARKS.
>> YOU CAN SEE THE NICE DIAMOND
MARKS.
THINK OF THIS GRILL AS A CLOCK,
THE BEST WAY, 10, 2, 4 AND 8.
WE'RE GOING TO FLIP IT ONE TIME
AFTER A COUPLE OF MINUTES KEEP
IT AT 2 AND 8.
WHEN WE FLIP IT A A SECOND TIME
WE WANT TO GO TO 10 AND 4 IT
WILL GIVE YOU NICE BEAUTIFUL
GRILL MARKS.
>> WE'RE OUT OF TIME, THANK YOU
SO MUCH FOR COMING ON AND AS YOU
CAN SEE HAROLD WAS SHOWING SOME
OF THE FINISHED PRODUCTS AND
AGAIN THEY'VE GONE THROUGH A LOT
TO TRAIN THEIR STAFF AND CHEF TO
MAKE YOU THE PERFECT STEAK.