The Keg Steakhouse & Bar

It was my first visit to the Keg Steakhouse & Bar. After a long day of traveling from Calgary to Banff, joining the dog sled tour in Canmore, soaking in the hot spring in Banff, we were exhausted and hungry... We've decided to go to the Keg for a big meal.

Appetizers: dinner roll with butter, scallops & bacon (bacon-wrapped scallops with a zesty martini cocktail sauce) for $9.95, as well as ahi tuna (a.k.a. yellowfin tuna, grilled rare, served with a mushroom reduction drizzled with cucumber-wasabi sauce and crostini) for $10.95.

From left: Honey BBQ Chicken & Ribs (grilled and basted with house honey BBQ sauce) for Annie, 8oz Prime Rib Classic (hand-carved with horseradish and au jus) for Julian, and 7oz Fillet Mignon (tenderloin wrapped in applewood smoked bacon) for me!

What's so special about the steaks here?

A Cut Above: Always well trimmed and cut to avoid excess fat and gristle.
Better with Age: New York striploins and sirloins are specially aged a minimum of 28 days for extra tenderness.
Well Marbled: Resulting in a juicy, more flavourful steak.
Added Spice: Sprinkled with our unique blend of spices and seared over high heat to lock in the natural juices.

I also learned about the ways of cooking steaks besides the ordinary rare, medium rare, medium, and well done.

Blue Rare: Cool, blue, all the way through.
Rare: Cool centre, bright red throughout.
Medium Rare: Warm centre, red throughout.
Medium: Warm, pink centre.
Medium Well: Hot, small trace of pink in the centre.
Well Done: Hot, fully cooked throughout.
Chicago: Charred outside, cooked to order inside.

The entrees priced between $20 and $30. It was my first time trying Fillet Mignon and had enjoyed it a lot. "The ultimate in tenderness," they called it, which was very true ;)