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| - I wouldn't call myself a steak snob but it would be fair to say that I am routinely... often... USUALLY disappointed with the steaks cooked anywhere other than my back yard coal fired grill. A good cut of beef is a thing to be honored and prepared with no small degree of reverence and most restaurants that call themselves steakhouses just are are not up to the task. HOWEVER sometimes a steak is what is required and when on the road sometimes I have little choice but to interview the locals, cross reference their suggestions with web reviews, calculate a weighted average based on linear progressions, and roll the dice...
SNAKE EYES! Thats a good thing right? Nevermind that, this place has great steaks! I ordered the Baseball Cut Sirloin which, according to the menu, is only served rare or medium rare(a great sign as far as my reverence detector is concerned.) I ordered rare, it came somewhere between rare and medium rare (just right for my taste but I dont want to be the 122-125 degree Fahrenheit or I send it back guy.) It was lean, tender juicy, flavorful, fabulous. But what really got to me, and the reason for 5 stars is the seasoning.
Most people probably dont spend two paragraphs praising the saltiness of a dish but I'm going to. The difference between bland food and food that dances on the tongue and excites the palette is often times... usually, the saltiness. Salt brings out all the other flavors and aromas and a perfectly salted and perfectly cooked steak is... a perfect steak. When Gordon Ramsey is screaming at people about seasoning and bland risotto this is what hes talking about. Salt. And at the Keg, not only was each bite of the outside of the steak well seasoned (which is expected but not always achieved at a high end steakhouse,) the inside was as perfectly seasoned as well! What magic is this!?
According to the bartender (who was delightful and recommended some solid nightlife for after dinner) the steaks are salted 12 hours in advance, in essence brining them. Instead of an extra salty crust that balances out a bland interior, every bite is perfect. Every nibble of every bite is perfect.
I am always excited to learn a new technique and will soon be experimented with and hopefully implementing it at the Sushi Czar household (and I do hope that The Lovely and Talented Sushi Czarina will bear with me if I accidentally jerky, pickle, or otherwise dehydrate a few steaks.)
If you're in the Toronto area looking for a top notch, possibly life changing steak experience, do give The Keg a try... and its not expensive either.
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