welcome to watchmojo.com my name is
Elliot Cohen I’m a caterer and cooking
instructor and today I’m going to show
you how to cook the perfect steak all on
the grill this is a quite a serious
steak it’s about a one-pound steak a
little bit more than an inch thick if
you look and see there’s a nice
distribution of fat around the meat and
also inside the meat that’s what we call
marbling and in cooking fat means flavor
this steak was aged for about seven
weeks the aging process adds some
tenderness to it and my butcher Norman
promised me that this would be the best
steak I ever had now a lot of people
season their meat before they put them
on put it on the grill that’s fine what
I notice is that when I seasoned meat
and then put it on a very very hot grill
to sear it the seasoning burns and when
the seasoning burns it gets a little bit
bitter and it’s just not that great
anymore so what I do now is I grill my
steak with just a little bit of olive
oil on it and when I turn it over and
it’s seared then I add my favorite
Montreal steak spice to it the steaks by
stays fresh it sits on top of the steak
and it doesn’t get burnt by this year so
that’s what we’re going to do next now
I’m going to just brush a little bit of
olive oil on the steak this is an
optional phase and it’s just the splash
of olive oil is going to help kick-start
the searing process and add a little bit
of flavor to our steak remember when
you’re cooking multiple things on your
grill you want to have a nice brush like
this you want to brush your grill clean
I’m just going to take the steak look at
that sizzle
I’m gonna let this cook for about a
minute and open the grill and take a
look at it but now I’m going to take a
look at this steak beautiful beautiful
sear on it see that there’s a little bit
of flame there be careful with your
olive oil just put a very very light
amount of olive oil on your steak now in
a very very hot grill you don’t
necessarily have to put your hood down
you can let the steak sear with the hood
up then we’ll turn the heat down in a
couple of minutes let the steak go
through cook through and then we can
close the hood of the grill
now I’m going to take my favorite steak
spice Montreal steak spice very very
generously
pour it over the top you can use
whatever you’d like I’m now going to
turn my heat down to medium now we’re
going to let this steak cook through I’m
going to close the hood and in about
five minutes I’m going to come back and
see how it’s doing okay so I’m going to
take a look at the bottom of this steak
it’s very very nice and seared so I can
do one of two things now I can lower the
heat a little bit more but I have a
second level grill here that’s about
another six inches away from my heat
source so I’m just going to take this
steak place it up here and let it cook
through for a few more minutes I’ve
cooked a thousand steaks I know by
touching it like this that it’s perfect
you need a lot of practice to be able to
do that so I recommend it you cut into
the steak a couple of minutes before you
think it’s done and take a look at it if
it’s too undercooked for you let it cook
another minute or two three and then cut
into it again and eventually after you
do that three four or five times you
will no longer have to cut into the
steak so there’s a beautiful rib steak
beautiful seasoning ready to be consumed
Elliot Cohen I’m a caterer and cooking
instructor and today I’m going to show
you how to cook the perfect steak all on
the grill this is a quite a serious
steak it’s about a one-pound steak a
little bit more than an inch thick if
you look and see there’s a nice
distribution of fat around the meat and
also inside the meat that’s what we call
marbling and in cooking fat means flavor
this steak was aged for about seven
weeks the aging process adds some
tenderness to it and my butcher Norman
promised me that this would be the best
steak I ever had now a lot of people
season their meat before they put them
on put it on the grill that’s fine what
I notice is that when I seasoned meat
and then put it on a very very hot grill
to sear it the seasoning burns and when
the seasoning burns it gets a little bit
bitter and it’s just not that great
anymore so what I do now is I grill my
steak with just a little bit of olive
oil on it and when I turn it over and
it’s seared then I add my favorite
Montreal steak spice to it the steaks by
stays fresh it sits on top of the steak
and it doesn’t get burnt by this year so
that’s what we’re going to do next now
I’m going to just brush a little bit of
olive oil on the steak this is an
optional phase and it’s just the splash
of olive oil is going to help kick-start
the searing process and add a little bit
of flavor to our steak remember when
you’re cooking multiple things on your
grill you want to have a nice brush like
this you want to brush your grill clean
I’m just going to take the steak look at
that sizzle
I’m gonna let this cook for about a
minute and open the grill and take a
look at it but now I’m going to take a
look at this steak beautiful beautiful
sear on it see that there’s a little bit
of flame there be careful with your
olive oil just put a very very light
amount of olive oil on your steak now in
a very very hot grill you don’t
necessarily have to put your hood down
you can let the steak sear with the hood
up then we’ll turn the heat down in a
couple of minutes let the steak go
through cook through and then we can
close the hood of the grill
now I’m going to take my favorite steak
spice Montreal steak spice very very
generously
pour it over the top you can use
whatever you’d like I’m now going to
turn my heat down to medium now we’re
going to let this steak cook through I’m
going to close the hood and in about
five minutes I’m going to come back and
see how it’s doing okay so I’m going to
take a look at the bottom of this steak
it’s very very nice and seared so I can
do one of two things now I can lower the
heat a little bit more but I have a
second level grill here that’s about
another six inches away from my heat
source so I’m just going to take this
steak place it up here and let it cook
through for a few more minutes I’ve
cooked a thousand steaks I know by
touching it like this that it’s perfect
you need a lot of practice to be able to
do that so I recommend it you cut into
the steak a couple of minutes before you
think it’s done and take a look at it if
it’s too undercooked for you let it cook
another minute or two three and then cut
into it again and eventually after you
do that three four or five times you
will no longer have to cut into the
steak so there’s a beautiful rib steak
beautiful seasoning ready to be consumed
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