Chili's High-Tech Grills Cook Medium Steaks In Record Time
There's no denying that people absolutely love steak. According to Beef. It's What's for Dinner, a study conducted by the National Cattlemen's Beef Association involving 1,500 respondents found that 48% claim to eat steak at least once per week. When placing orders at restaurants, whether enjoying fine dining or a more casual experience, diners are mostly focused on the cut of beef and how it's prepared. As for cuts, many people cite Filet Mignon as the top of the food chain when it comes to steaks. And in terms of preparation, 50% of people surveyed said they prefer their steaks to be medium or medium-rare.
Along with the many other tasty menu items they offer, Chili's also serves up quite a few juicy steaks. Per the menu page on the restaurant's website, diners have a choice of either sirloins or ribeyes. Regardless of your choice, you can rest assured that all steaks offered by the chain are sourced from grass-fed cattle, trimmed by hand, and perfectly aged for the best flavor possible. When it comes to cooking, guests of Chili's can also look forward to perfect doneness thanks to a recent technical upgrade taking place in the chain's kitchen.
Innovation is on the menu at Chili's
According to Insider, Chili's new CEO Kevin Hochman has made innovation a priority at the chain. A major focus has been establishing the "Kitchen of the Future," which involves a high-tech grill that makes preparing steaks and other meats a breeze. The grill features dual cooking surfaces on the top and bottom, which means that flipping meat is a thing of the past. Along with enhanced efficiency in the kitchen, the new grill has also greatly reduced cooking times. In the past, Chili's chefs would spend up to 9.5 minutes cooking a medium steak. With the new grill technology, the same steaks can be ready in less than three minutes.
Upon becoming CEO, Hochman stopped testing robot servers and drone delivery to advance more effective cooking methods. As explained by Hochman, robotic servers "were slower than what our servers can do," and didn't provide the "operational wins" the establishment is pursuing. Hochman also claims that the chain spends up to $6 million every year providing refunds to diners unhappy with the outcome of their steaks. The new technology not only provides faster cooking times but also ensures steaks are prepared to the exact specifications of the guest.
Steak temperature is a controversial subject
People are quite passionate when it comes to the topic of steak doneness, which ranges from rare to well-done (as explained by Clover Meadows Beef). Properly cooking a steak ensures it's bursting with flavor. However, the level of doneness also has an effect on the texture of the meat, as well as its juiciness. While taste preferences vary quite a bit between steak enthusiasts, understanding the different levels of doneness when ordering a steak at your favorite restaurant ensures your satisfaction.
For example, rare steaks are seared quickly on the outside to create a minimally warm red center in the middle. With medium-rare preparations, the interior of the steak is redder and warmer, but the tender texture remains. Medium steaks are firmer in texture and lack substantial redness in the center. Instead, the center will appear pink, with browned meat surrounding the very center. Medium-well steaks are mostly brown in the center, albeit with a faint pink hue directly in the middle. These steaks are also far less juicy and often take on a drier texture. As for well-done steaks, expect very little juiciness and flavor, as well as a far chewier texture that many people find off-putting. Medium-rare to medium steaks tend to be the best option to ensure the amazing flavors and textures that are integral to the dining experience.