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 19, 2007

    EricOv

    nothing better than charred prime; medium rare!
    The cut depends on the mood.
    EricOv

  2. December 19, 2007

    Nick D.

    It depends on the steak and the quality……high quality steak I like mid-rare…..cheers…

  3. December 19, 2007

    Tom Y @ SF

    QOTD: Between Medium Rare to Rare, sometimes BLUE, depending on the mood!! Definitely not well done though……but maybe will not notice the difference after drinking the 6L.

  4. December 19, 2007

    Bocse Robert

    QOTD: as fresh as possible, not aged, not marinated, not too seasoned, with a serious ammount of fat, paired with cabernet.

  5. December 19, 2007

    wayno da wino

    wooo Gee!!!

    1063 comments!! alll right!!! now under da grip o’ da grape!! :)
    but will watch da episode tomorrow!! Moooochoo Mooocho Thaaanx
    for keepin’ up dis Wooonderful Show!!!!!!! BooLa BoooooLa !!
    BooooLa BoooLaaaaaa !!!!! :) Thank You Geeeeee !!!! :)

  6. December 19, 2007

    Seo Salimi

    medium rare. Salt and pepper, no cover up sauce. Open flame is preferred. That’s a big bottle of wine!

  7. December 19, 2007

    Lare B

    qotd…med-rare…or if im feeling RISKAYYY….BLACK AND BLUE BABY..

  8. December 19, 2007

    Pierre Vidal

    Med Rare ribeye – rubbed with Sel Gris and crushed black pepper – topped with foie gras butter and that nice 6L of silver oak on the side…Yumm! Dont worry Gary, you’re invited.

  9. December 19, 2007

    Noche Crew

    1 1/2 inch Porterhouse,cooked rare, finished with butter. With my wife,good friends,and a 6 Liter of Silver Oak.

  10. December 19, 2007

    Leftcoast

    Med Rare, salt crust and a side of onion rings.

  11. December 19, 2007

    Gobi

    freshly ground pepper, salt… thats it…. cooked RARE :D thats the only way to go, feel the steaks real flavors.

  12. December 19, 2007

    Julava

    Medium-well…really some crispiness on the outside and medium on the inside. Pair that with some buttered string beans. Amazing.

  13. December 19, 2007

    Linda M

    I love my filet rubbed with freshly ground garlic, salt and pepper….then drenched in teriyaki and left to marinate for at the very least 30-45 minutes….longer if you can

    And my Question of the Day to Gary…….Are you considered a lurker if you watch your show and hardly ever post, but you buy alot of your wine from winelibrary.com? Like right now, I’m going buy a bottle of the 2002 D’arenberg Noble Riesling and give it a try. Sounds yummy.

  14. December 19, 2007

    boegemann

    QOTD: Porterhouse, medium-rare, Santa Maria bbq style (grilled over California Live Oak).

  15. December 19, 2007

    Chad O

    Medium rare with a nice bordeaux and some garlic potatoes. that’s all i need and i’m set.

  16. December 19, 2007

    Trevor L.

    QOTD: Cooked medium with a little sea salt and black pepper for seasoning. Yum.

  17. December 18, 2007

    Dartboard

    Four words — ve-ge-tar-ian.

  18. December 18, 2007

    flippy

    Medium rare… pretty simple and straight up.

  19. December 18, 2007

    question

    Blackened prime rib is my favorite!

  20. December 18, 2007

    sara

    i know it’s lame, but i like mine medium well!

  21. December 18, 2007

    ERP

    QOTD: Sea Salt, Course Ground Pink Pepper, and finely found New Mexico Chili rubbed onto the outside of a t-bone (bone in of course!) steak, medium rare.

  22. December 18, 2007

    K.M.

    QOTD: I like my steak medium-rare. It can be hit or miss if I actually get medium rare or medium. I have never sent a steak back for being overcooked, but maybe I should start looking into that.

  23. December 18, 2007

    Casey B

    QOTD: Medium Rare

    I can’t wait to try that last pairing. I will have to surprise my boyfriend and make him think I’m crazy some night by ordering it :-)

  24. December 18, 2007

    Benji

    QOTD: prepared medium, but sometimes this comes out well done. I like marinades and sauces too, but sometimes it’s the best having beef on its own.

  25. December 18, 2007

    Doug in St. Louis

    Just received my secret Christmas 4pack, and am very fired up to do the year-over-year comp…

    QOTD: Medium rare ribeye, salt and pepper, half pat of butter melted on top

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