The Art of Cooking Steak at The Keg: Exploring Their Grilling Techniques

When it comes to the art of cooking steak, especially at establishments with a long-standing reputation, The Keg stands out. For many years, the grill used by The Keg was fueled by propane or natural gas, but over time, the restaurant transitioned to a coal grilling system which has significantly enhanced their cooking process. This article delves into the unique techniques used to achieve perfectly cooked steaks, highlighting the advantages of the coal grilling system and the challenges associated with it.

From Propane to Mesquite Coal

At the outset, The Keg utilized a grill powered by propane or natural gas. While these grills are common in home kitchens, they have their limitations compared to professional-grade grills. A significant improvement came when The Keg adopted a system that uses Mesquite coal chunks. Coal grilling not only provides a distinct flavor but also brings a higher temperature to the cooking process. The temperature can reach an astounding 900 degrees Fahrenheit, which is crucial for achieving that perfect, seared texture and keeping the steak juicy from the inside out.

Mastering High Heat Grilling

With such intense heat, the art of high heat grilling becomes more challenging. The key to success lies in the meticulous preparation and constant monitoring. Each steak is carefully placed on the grill, starting from the left, and after a few minutes, the sides are rotated to create crosshatch marks. These marks are indicative of the proper sear and serve not only as a visual indicator but also help in achieving a balanced level of doneness. The heat distribution on the grill is managed by the angle of the grill and the airflow, which ensures that each steak is cooked uniformly.

Challenges and Solutions

A significant challenge during this process is the frequent need to restock the coal every hour or so. This involves opening the grill, which is a thorough process akin to warming up shutters. By doing so, the team ensures that every steak maintains its position, preventing confusion and enhancing the consistency of the final product. A well-trained team is essential to manage these intricacies, ensuring that the steak remains juicy and flavorful.

Conclusion

In summary, the grilling techniques at The Keg, transitioning from gas to coal, have enabled the establishment to deliver consistently excellent steaks. The intense heat of Mesquite coal, coupled with precise monitoring and regular maintenance, results in a culinary masterpiece that satisfied customers for many years. The Keg's dedicated team has mastered this technique, allowing them to continue offering memorable dining experiences to patrons.

Additional Insights and Tips

Key Points to Remember: Start with high heat for searing: This creates a robust crust and seals in the juices. Monitor the grill closely: Avoid overcooking or burning the steak. Restock the coal regularly: This ensures consistency in cooking. Rotate the steak: Distribute heat evenly for a perfect sear on all sides.