At their March 21 demo, "License to Grill: an open-flame demo with The Grill Dads," Anderson and Fey were alternately aggrandizing and self-deprecating, their personalities a perfect-for-television mix of know-how and hot air. Simplicity, they said, is the name of the game. Here are a few of their tips for cooking restaurant-quality steak at home:
- When cutting beef, particularly in strips, halve the cut along the grain, rotate it, and slice against the grain for added tenderness.
- Don't be afraid to experiment, and log the results.
- Be sure to season beef before and after grilling, but The Grill Dads said nothing beats classic salt and pepper.
- Harrison Berry
- Ryan Fey (right) and Mark Anderson (left) are The Grill Dads. They held a demo in front of The Basque Center during Foodfort.