You Know What Really Grinds My Gears? Now with 3x more gears...

[Weitz]

Originally Posted by DoubleF

I like the prime rib at the keg with horse radish. I don't really bother with high end steak in Calgary though. Not hard to DIY a quality steak, so I prefer trying different stuff when I go to high end places.

This is usually my thought too.

Though, I had the smoked aged ribeye at chairmans recently and it was pretty fantastic.

[CliffFletcher]

Originally Posted by DoubleF

I like the prime rib at the keg with horse radish. I don't really bother with high end steak in Calgary though. Not hard to DIY a quality steak, so I prefer trying different stuff when I go to high end places.

Yep. I can do a steak that's 80-90 per cent as good as a steakhouse for a half the price at home. I can't do a prime rib that's 80-90 per cent as good for half the price.

[Johnny Makarov]

Originally Posted by Sliver

Yeah, we let you guys have some of our nice things, but we certainly don't want any of yours. I think Nick's expanded into Cochrane? Makes sense for the brand for sure.

Well it's great your kids weren't too bright and couldn't make it to the real university in the NW....

had to settle for that fake "university" in the south hahah.

and seriously hahahahah The Keg is some of our nice things? hahahah jesus

[Erick Estrada]

Originally Posted by CliffFletcher

Yep. I can do a steak that's 80-90 per cent as good as a steakhouse for a half the price at home. I can't do a prime rib that's 80-90 per cent as good for half the price.

I feel I'm a decent enough cook as my dad was a chef and I worked in a few of his restaurants in my younger days but for whatever reason I can never cook a steak that tastes even as good as what you get at the Keg. Not sure if it's just because of the psychology of food tasting better when someone else makes it or maybe I'm just not great at cooking steaks.

[Jason14h]

Originally Posted by Erick Estrada

I feel I'm a decent enough cook as my dad was a chef and I worked in a few of his restaurants in my younger days but for whatever reason I can never cook a steak that tastes even as good as what you get at the Keg. Not sure if it's just because of the psychology of food tasting better when someone else makes it or maybe I'm just not great at cooking steaks.

Butter

[undercoverbrother]

Originally Posted by Jason14h

Butter

It is often the answer

[CliffFletcher]

Michael Kiwanuka has cancelled his appearance at the Folk Fest. He was the reason we got tickets for Thursday.

On the bright side, I guess I can spend the entire evening in the beer garden guilt-free.

[Erick Estrada]

Originally Posted by Jason14h

Butter

I do baste them with butter. Maybe it's the seasoning as I've never been overly liberal with salt.

[CliffFletcher]

Originally Posted by Erick Estrada

I do baste them with butter. Maybe it's the seasoning as I've never been overly liberal with salt.

A big part of the reason restaurant food tastes better is salt + butter + heated plates. The latter is especially important for big cuts of meat.

[DoubleF]

Originally Posted by CliffFletcher

A big part of the reason restaurant food tastes better is salt + butter + heated plates. The latter is especially important for big cuts of meat.

If that fails, some type of actual or liquid smoke or a cheap charcoal grill could help push it slightly higher.

[Icantwhisper]

Always been an olive oil guy myself, rub it in, add a pinch of seasoning, pretty comparable to 60-80 dollar steak eating out.

[Huntingwhale]

The Keg is absolutely perfect for prime rib. The one on 4th is my favorite restaurants in town, even though it needs a fresh coat of paint. But for an affordable steak meal, you can't go wrong. I always get the custom 20oz prime rib cut, some horseradish sauce, baked potato and those weird fried onions they come with. But I have yet to find a place with as good a prime rib for that value.

Otherwise I've stopped eating steaks at restaurants in general. Way too high priced when I can go to the store and get a quality cut for less than 1/3 the price. Been perfecting my steak technique since I was a teen and I'll go up against any chef or establishment, guaranteed you won't know the difference.

[puffnstuff]

Originally Posted by Icantwhisper

Always been an olive oil guy myself, rub it in, add a pinch of seasoning, pretty comparable to 60-80 dollar steak eating out.

Try it with an Italian seasoning blend, so good.

[btimbit]

Honestly, that was my first meal now that I'm back in Calgary for a month, a good steak.

You don't buy a ton of groceries living on an island, but especially high end meat.

[chemgear]

You guys are all using a sous vide to start and sear after right? #### is amazing and couldn't ever go back.

[blender]

Indirect charcoal heat at 225 until it reaches 100-110 internal and then reverse sear is the best steak I've ever cooked. Outstanding for pork chops, too.

[Dion]

Originally Posted by Jason14h

Butter

Garlic Butter

[troutman]

Originally Posted by Huntingwhale

The Keg is absolutely perfect for prime rib. The one on 4th is my favorite restaurants in town, even though it needs a fresh coat of paint. But for an affordable steak meal, you can't go wrong. I always get the custom 20oz prime rib cut, some horseradish sauce, baked potato and those weird fried onions they come with. But I have yet to find a place with as good a prime rib for that value.

Otherwise I've stopped eating steaks at restaurants in general. Way too high priced when I can go to the store and get a quality cut for less than 1/3 the price. Been perfecting my steak technique since I was a teen and I'll go up against any chef or establishment, guaranteed you won't know the difference.

The Crowsnest Pass golf club has all you can eat prime rib buffet on Friday nights for $42:

https://crowsnestpassgolf.com/event/...-5/2025-07-25/

[Scroopy Noopers]

Originally Posted by chemgear

You guys are all using a sous vide to start and sear after right? #### is amazing and couldn't ever go back.

I got one as a gift and still prefer the reverse sear method of using a warm oven to heat the meat up. Sous vide is just such an unappealing process too me.

[PaperBagger'14]

Originally Posted by chemgear

You guys are all using a sous vide to start and sear after right? #### is amazing and couldn't ever go back.

Nah, when I do steaks that are thinner cuts it’s pan fry exclusively, the time between searing and cooking should be close to 0 (only for thin cuts).

Doing a thick tomahawk steak they go on my smoker at the lowest setting (160 ish) for an hour or so, in the oven at 225 until internal temp hits 115 and then seared and pulled at 130-135. Lots of butter, thyme, rosemary and garlic while in the oven. Olive oil for the sear.