BW's Treefort 2019 Playlist: Cooking Skirt Steak With The Grill Dads 

click to enlarge The Grill Dads advised cutting beef against the grain to make every bite more tender.

Harrison Berry

The Grill Dads advised cutting beef against the grain to make every bite more tender.

The irony was as thick as the smoke: Minutes after a Thursday afternoon Foodfort panel on veganism at the Basque Center, Mark Anderson and Ryan Fey, aka The Grill Dads, started setting up in front of the center, at last placing a metal tray full of Snake River Farms skirt steak next to the business side of an open-flame grill.

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.
"That 90-degree turn is the difference between regret and amazing steak," Anderson said.

  • Don't be afraid to experiment, and log the results.
"You see people on TV, and they never make mistakes," Fey said. "Bullshit."

  • Be sure to season beef before and after grilling, but The Grill Dads said nothing beats classic salt and pepper.
"When you have steak, all you have to do is get out of the way," Anderson said.
click to enlarge - Ryan Fey (right) and Mark Anderson (left) are The Grill Dads. They held a demo in front of The Basque Center during Foodfort. -  - HARRISON BERRY
  • 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.
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