Steaks, Fish and Seafood prepared on the high heat grill
Grilling has existed in the Mediterranean Basin since pre-Colonial times. They roasted meat on a wooden structure called a “barbacoa” in Spanish. For centuries, the term “barbacoa” referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue".
Alfredo, at the Swiss Italian Restaurant prepare "GREAT STEAKS" using the HIGH HEAT GRILL. When we say high heat, we really mean it... we sear meat, chicken, fish, seafood and vegetables over 800° celsius or 1,500° farenheit, compare to a typical grill that hit around 250-300° celsius or 500-600° farenheit, in just in few minutes.
That is the magic temperature to get top results, when grilling protein like steak. High Heat sears flavors in and creates a crispy, caramelized crust on meat in seconds. It cooks quickly and evenly to a perfect juicy doneness, same goes for pork, chicken and seafood. It works with veggies, too.