Steak And Wine Episode - Episode #372

December 17, 2007

Gary Vaynerchuk tries a few wines that go with steaks and looks for the right deal!

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Comments on this episode(1289) Leave a comment ›

  • “QOTD
    Canadian Bison ribeye- medium rare, with a gorgonzola/butter mel…” by victor
  • “I wonder what the oak monster would look like? ….

    and yes i reme…” by Dan C

  • View all 1289 ›

Wines tasted in this episode:

2005 Tapestry ShirazAustralian Shiraz/Syrah play review at cork'd
2005 Tir Na Nog GrenacheAustralian Grenache play review at cork'd
2004 Piedra Hill Purple Label Cabernet SauvignonNapa Cabernet play review at cork'd
2002 D’arenberg Noble RieslingAustralian Dessert Wine

play review at cork'd

Links mentioned in todays episode.

1289 Responses

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  1. about a month ago

    victor

    QOTD
    Canadian Bison ribeye- medium rare, with a gorgonzola/butter melted
    over it, fresh ground black pepper. OR as an alternative
    Tuna, seared, blue with fresh wasabi.

  2. about 5 months ago

    Dan C

    I wonder what the oak monster would look like? ….

    and yes i remember when that punk beat my ass!

  3. about 6 months ago

    Shaggy D

    Marbled as hell and medium rare.

  4. about 6 months ago

    Aave

    Medium minus. Salt.

    I’ve had semi dry and semi sweet rieslings with good meaty sausages and once I tried sauternes with lamb sausage. It did work. So, steak and late harvest sounds tempting..

  5. about 6 months ago

    Dan-o

    Medium rare with Montreal Steak Seasoning!

  6. about 6 months ago

    yowens

    I’m in the back old-school wristband club. QOTD: rare, grilled, some lemon and pepper. thats it. or pittsburgh style.

  7. about 6 months ago

    rdfinley

    Seasoned with good salt and fresh pepper, seared rare with 1 split clove of garlic and 1 sprig of rosemary to scent the meat. Something I learned from Master Chef Andrea Hellrigle of the old Palio on 51st.

    enjoy!

  8. about 6 months ago

    NADINE

    Medium rare, slow cooked in the oven

  9. about 6 months ago

    Jason Weitzberg

    i always order my steak medium plus. (its in between medium & medium well).

    mmmm. mortons ;)

  10. about 6 months ago

    JayZee

    QOTD: Way too late, but I like a filet mignon grilled medium rare, with some gorgonzola crumbled on top and a little red wine reduction sauce. MMMMM!

  11. about 6 months ago

    brian swanson

    Loyal customer/wine tv viewer - i never win anything gary…could this be my moment?

  12. about 6 months ago

    Nate O

    filet, med rare….yummy!

  13. about 6 months ago

    Italian Stallion

    Medium rare with salt and Pepper….Peter Luger or Del Frisco Style baby!!!!

  14. about 6 months ago

    Scott

    QOTD: Medium-rare of course.

  15. about 6 months ago

    LeoFenderBender

    I like rare, as long as it isn’t pork.

    A 1099 is not a W2.

  16. about 6 months ago

    Xian

    Medium-rare with salt and pepper. Maybe with a little olive oil. And a glass of wine.

  17. about 6 months ago

    August

    QOTD: Medium, Medium Rare

    Although, really it depends on who is cooking it.

  18. about 6 months ago

    t_moderne

    Entrecote St. Jean, Montreal Quebec.
    First, you start with a cream of leek soup. Then, a small salad of Bibb lettuce with olive oil, wine vinegar and touch of salt and pepper. Then your steak, cooked medium rare and served with pomme frites.
    Profiteroles for dessert. Delicious; even better if served with a Silver Oak Cab.

  19. about 6 months ago

    mike landucci

    medium provided it’s a nice place where they tend to make it more rare. if it’s more of an outback place ill say medium rare sometimes.

  20. about 6 months ago

    Mark Exler

    Thanks for the update on the Friday Power Tasting episode that I had to leave a comment here and NOT by email. This is my 1st time leaving a comment and I would LOVE to have that bottle of Silver Oak in my cellar. So…..here’s what I originally sent you via email (remember, it was sent on Monday 12/17/2007):

    Gary:

    Love the Thunder Show! I watch every night after I get home from work.

    Great show today….I just bought a bottle of the 2004 Piedra Hill Purple Label. I’ll have to try it out myself to see if I agree with your tasting.

    To answer today’s question for the Silver Oak prize…..I like my steak MEDIUM RARE (and preferably from Peter Luger!)

    By the way….I am from PITTSBURGH…so maybe you’ll make the Steelers loss to the Jets go down a bit easier for me by sending me the Silver Oak!

    I’ll be in NYC on Thursday for the Pitt/Duke BB game at the Garden. Let me know if you want to join my group for dinner at Peter Luger…we would love to have you with us!

    Anyway….thanks for the great show. Keep up the good work!

    Best,

    Mark Exler

    ***ADDITIONAL COMMENT: You should have joined us at Peter Luger on Thursday…dinner was fantastic!

  21. about 6 months ago

    Phil Schutz

    O.K., my steak has to be medium rare, charcoal cooked, with salt, pepper, and a splash of Worcestershire. But, the best steak that hit this palate was char-broiled with a very thin crusty layer, almost burnt. The steak was closer to medium, but held all the juices, yes… very good.

    Love the show,

    PHIL

  22. about 6 months ago

    tarheel17

    I know I’m way too late but…
    medium rare. Missed you this week, GV, so I’m catching up on all the episodes at once.

  23. about 6 months ago

    Sean O

    I like my steak medium. I especially like it with really big bottles of wine.

  24. about 6 months ago

    Jason

    how ever the chef would prepare it. Usually medium rare.

  25. about 6 months ago

    PatrickD

    Bone in filet, medium rare, served on a warm plate. No clarify, oil or crust.

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