GRILLIN &
CHILLIN
July is National Grilling Month, and because our mouths started watering when we discovered this, we decided to ask a few local grillmasters to share their best tips and a few of their favorite recipes. If you decide to try one of these recipes, take a photo of your creation and send it to us, or post on social media and tag us. We’d love to celebrate your grilling success — and maybe join you for dinner?
5 Tips for Grilling Steak BY ASHER KELSEY
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For an evenly done steak, use the reverse sear method.
Always let your thawed, refrigerated steak sit at room temperature for 30 minutes before cooking. Invest in a good meat thermometer — if you spend less than $50, you are risking inaccuracy. If you really want to make grilling easy, get two grills: one that’s built for low temperatures (like a pellet grill) and one for high temperatures (like a traditional gas grill or griddle). This setup allows you to bring the steak to 10 degrees below your desired internal temperature on the low-temperature grill (131 degrees is the perfect medium rare) before searing it a few minutes per side at close to 500 degrees on the hightemperature grill. Your steak will have a nice smokey component this way.
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If you want to play around with flavor, don’t do it with the seasoning (which should be limited to salt, pepper and garlic powder) — do it with accompaniments and garnishes. Herbs and compound butter are perfect toppers. Experiment with different flavor profiles to give guests a unique experience. For instance, try a compound butter with garlic, thyme, rosemary, salt, pepper and fresh lemon juice.
Grillmaster Asher Kelsey stands in front of his Traeger and Blackstone grills at his home in Woodstock. 18
AROUND CANTON | July 2021
