Guests flock to the Eldorado Hotel & Casino in Reno, Nevada, not just hoping to win big in the casino. They also come for the steaks: all prime cuts of oversize fillets, extra-large bone-in rib eyes, and prime New York steaks.
“People coming for some of the events like the National Championship Air Races and the Street Vibrations motorcycle event, as well as a lot of our conventioneers like the larger proteins,” says Michael Norton, executive chef at the Eldorado. “We used to have a wood fired piece, but it couldn’t keep up. Our Montague infrared steakhouse broiler has really improved our cook times, especially with the 20-ounce steaks that require the most cooking time. It helps us keep up with head count on busy evenings.”
“The Montague broiler does a good job of sealing in the juices,” Norton continues. “It’s really two pieces of equipment in a single footprint. The overfired grill really sears the meat, and the high temperature searing plate above the broiler is perfect for holding or cooking other items. I haven’t yet had the opportunity to max it out—if I ever do.”
“Montague products are really built to last,” Norton adds. “They’re well engineered, and I’ve never had one fail. All those joints, doors, the internal components—the quality of materials that goes into Montague products is phenomenal. I know people who have had Montague products for decades. Some companies build things to fall apart. I don’t think Montague has that approach. They still manufacture things to last, just like in the old days.” – ADK
Montague’s heavy duty, high production, specialized Radiglo Steakhouse Broiler assures perfect high-speed results utilizing true infrared radiant heat broiling from the 42,000 BTUs/hr cast iron burners. With temperatures as high as 2500ºF, the intense infrared heat waves penetrate all exposed surfaces of the meat for perfect results every time.
Guests flock to the Eldorado Hotel & Casino in Reno, Nevada, not just hoping to win big in the casino. They also come for the steaks: all prime cuts of oversize fillets, extra-large bone-in rib eyes, and prime New York steaks.
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