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(1291) Leave a comment ›

“Pan seared to medium rare with any kind of blue cheese on top in balsa…” by Andy & Edie from MT
“Fun episode. The dessert wine with the steak sounds like a good parin…” by Dessert Wine Nerd
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Wines tasted in this episode:

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

Links mentioned in todays episode.

1,291 Responses

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March 25, 2009

Andy & Edie from MT
Pan seared to medium rare with any kind of blue cheese on top in balsalmic reduction is WAY good! I usually cook it that way rather than on the grill. Excellent episode we finally got around to watching.
January 2, 2009

Dessert Wine Nerd
Fun episode. The dessert wine with the steak sounds like a good paring. The sweet wine with the salty meat….. mmmmm. QOTD: Med rare, with salt and pepper. A nice port or red wine demi glace on the side…mmmmmmm, heaven.
May 8, 2008

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.
January 24, 2008

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

and yes i remember when that punk beat my ass!
December 31, 2007

Shaggy D
Marbled as hell and medium rare.
December 30, 2007

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..
December 30, 2007

Dan-o
Medium rare with Montreal Steak Seasoning!
December 29, 2007

yowens
I’m in the back old-school wristband club. QOTD: rare, grilled, some lemon and pepper. thats it. or pittsburgh style.
December 28, 2007

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!
December 28, 2007

NADINE
Medium rare, slow cooked in the oven
December 27, 2007

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

mmmm. mortons
December 27, 2007

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!
December 26, 2007

brian swanson
Loyal customer/wine tv viewer – i never win anything gary…could this be my moment?
December 26, 2007

Nate O
filet, med rare….yummy!
December 26, 2007

Italian Stallion
Medium rare with salt and Pepper….Peter Luger or Del Frisco Style baby!!!!
December 25, 2007

Scott
QOTD: Medium-rare of course.
December 24, 2007

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

A 1099 is not a W2.
December 24, 2007

Xian
Medium-rare with salt and pepper. Maybe with a little olive oil. And a glass of wine.
December 24, 2007

August
QOTD: Medium, Medium Rare

Although, really it depends on who is cooking it.
December 24, 2007

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.
December 24, 2007

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.
December 24, 2007

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!
December 23, 2007

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
December 23, 2007

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.
December 23, 2007

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