Grilling the perfect steak is every backyard chef’s ultimate challenge. Too much time on the grill can turn even the finest fillet into leather, and too little time can turn your guests green. Bob’s challenge is to learn how to cook the perfect steak in only 4 days, then become the head grill master at Bohanan's Prime Steaks & Seafood, a classic steakhouse in San Antonio, Texas. When customers pay over $150 dollars for a 34-ounce Kobe-style steak, they want it done perfectly. An order of medium-rare served without the exactly correct shade of pink will cost Bob his job.