Steak And Wine Episode – Episode #372

December 17, 2007

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

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Comments on this episode(1293) Leave a comment ›

  • “QOTD: Medium. Love the contest concept, even if I’m two YEARS too lat…” by Phredd
  • “QOTD: Rare, or if the steak has just come out of the fridge, medium ra…” by richardvinifera
  • View all 1293 ›

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.

1,293 Responses

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  1. December 18, 2007

    Mark Antonio

    I like mine straight up, medium rare, just the minimum of seasoning. It’s all about the quality of the raw ingredients. Cheers.

  2. December 18, 2007

    W Miree

    QOTD: I like my steak marinated and basted with a combination of olive oil, butter, garlic, and terrigon, then cooked medium-rare on a charcoal grill with soaked mesquite wood chips smoking away.

    MY TIP OF THE DAY: This is a really good one: After the steak comes off the grill, broiler or skillet, and has been plated, squeeze two or three drops of lemon juice on each serving. This will clearly soften up the tannins in any red wine you serve with it, and make both the red wine and the combination way more enjoyable. Apparantly, the acidity in the lemon juice counter-acts the tannin, especially if you are serving a younger cabernet or other tannic young wine. This was demonstrated to me in a seminar conducted by Tim Hanni, the first MASTER OF WINE from America. Believe me….it works!

  3. December 18, 2007

    John P

    qotd- just about anyway but tough- on a plate, on a stick, between 2 slices of bread- I love steak and really don’t get enough of it!
    Missed you yesterday but caught up now, sorry my wine went to someone else, all forgiven when I pop that 6L.

  4. December 18, 2007

    Michael Munro

    I like it as rare as possible, gotta love the blood.

  5. December 18, 2007

    bmw

    QOTD: Medium rare with roasted garlic butter served.

    will have to try the riesling pairing. Fun show!

  6. December 18, 2007

    Mike Z

    QOTD: I like it medium but well-seared on the outside. ‘Long side some garlic mashed spuds and asparagus is nice too.

    Keep up the good work GV. And get some rest!

  7. December 18, 2007

    Ryan G

    QOTD: Rare, nice and cool with lots of blood.

    Best when rolled in whole peppercorns with some light starches as sides.

    Early new year’s resolution: I shall stop being a lurker :-)
    Especially if I win the big ‘ole bottle *fingers crossed*

    can’t wait to try the late harvest and steak pairing!

  8. December 18, 2007

    mbannon

    Green Vayniac wristband? Yep, I’ve got one. Sent a picture of it to WL? Uh…well…I’ve taken a couple pictures, but they really sucked. Guess I should send one anyway, huh?

    QOD – Medium rare with a little salt and pepper. Nothing else comes close.

  9. December 18, 2007

    DARREL LAS VEGAS

    QOTD: MEDIUM RARE
    STEAK+DESERT WINE ROCK’N'ROLL, BREAKING ALL THE RULES! TRY IT WITH SPARKLING SHIRAZ!

  10. December 18, 2007

    captainranman

    QOTD: I like my steak somewhere between medium rare and medium. It drives me nuts, however, the amount of variance from restaurant to restaurant and even order to order.

  11. December 18, 2007

    Howie K

    Mewium to medium well if they commonly leave it too rare. I am nauseated by rare steak.

  12. December 18, 2007

    Nate Larsen

    With a good steak, just some peppercorn and medium-rare. some Butter also works, sizzling on the plate.

  13. December 18, 2007

    Dan B

    QOTD – Medium Rare, and if it is good enough meat NOTHING ELSE

  14. December 18, 2007

    karenp

    medium rare – with a little salt and pepper. Good steak should never be disguised.

  15. December 18, 2007

    carnyc

    QOTD: Cover both sides liberally with Kosher salt. Sear each side on high heat for two minutes. Pull from the grill and brush each side with extra virgin olive oil. Return to grill and cook each side for 5 minutes. Comes out medium/medium rare. So simple, yet so delicious. Try it!

  16. December 18, 2007

    AaronW

    Medium Rare all the way, oh, and a six liter bottle of Silver Oak pairs exceptionally! Hey, that bottle size is called “Imperial”! Check out this link- http://www.damngoodwine.com/botts1.htm

  17. December 18, 2007

    Brad Kitson

    Love it rare with peppercorns.

  18. December 18, 2007

    Jamie Draper

    I like mine medium rare and brushed with ground black pepper and butter right at the end. With Mexican style BBQ styled corn on the cob. A big cab or zin.

  19. December 18, 2007

    Chris N

    QOTD: Medium. Maybe a little peppercorn sauce or maybe steak oscar…crab and steak….yum

  20. December 18, 2007

    RDaneel

    Medium rare – though as I get older, I tend to like it more and more on the rare side…

  21. December 18, 2007

    Greg Wolf

    Can’t wait to try that D’Arenberg…

  22. December 18, 2007

    Jarred B

    Like the meat med. rare. I wanna win a big jug of wine!

  23. December 18, 2007

    Appolo

    QOTD: T-Bone w/ Montreal Rub, Cooked Medium+Blue Cheese w/ a side of Asparagus

  24. December 18, 2007

    Lawrence Leichtman

    Grilled with an ancho chile/coffee rub.
    Yeah, I just bought three bottles of the D’Arenberg afterr tasting it at Roys in Chandler AZ, loved it and had to get more

  25. December 18, 2007

    The Doc

    Medium Rare, enough said.

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