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(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
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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.

1,293 Responses

December 17, 2007

Ferrigno
HOHO FIRST
December 17, 2007

Adam Altman
2nd!>
December 17, 2007

cobbpa
2?
December 17, 2007

Geoff
4th
December 17, 2007

vivaitalia
Woohoo! Steak and wine, best combo ever!
December 17, 2007

Nathan H
sup?
December 17, 2007

AndrewB
7th!
December 17, 2007

Kev and Ams
That’s a monster bottle!
December 17, 2007

Kristen
Sweet! Another top 10 moment!
December 17, 2007

crank
I’m in.
December 17, 2007

Large Format Fever
Ohh baby….come to daddy!!!!!
December 17, 2007

Hugh
QOTD: Med Rare on the grill straight up nothin fancy!!
December 17, 2007

mrzitro
top 15
December 17, 2007

Adam Altman
QOTD – Medium Rare w/ carmalized onions and mushrooms
December 17, 2007

GrapeStuff
QOTD: Medium Rare – salt and pepper. Yumm.

(Oh, and a NON-LURKER should freakin win this time!!!)
December 17, 2007

mike m
Mmm steak
December 17, 2007

organicguy
Steak and wine, the best meal on the planet—-medium rare please—–
December 17, 2007

Adam E.
I like my steak medium to medium rare.
December 17, 2007

bh
wait a minute, wait a minute… this kid plays for the “butte pirates”?
December 17, 2007

daverdude
I know Gary wants to Hear this against the Pats
GO DOLPHINS $$$

BTW’ Nice mix on the paring of wines
Very Diffrent

TOP 20
December 17, 2007

Golfer Gary
Medium rare except at Outback, then medium. They cook them rare.
December 17, 2007

steven divack
Black and Blue
December 17, 2007

chateaunoname
Bone in rib eye with a good cab. Medium rare.
December 17, 2007

Yiannys
QOTD: Medium Rare….with a lot of spice…
December 17, 2007

Jahlove
Nothing but medium rare for me.
December 17, 2007

J Crazy
QOTD: It’s gotta be wagyu just barely seared on both sides then cut super thinly and placed over some rice like sushi. OOoooweee. Goes with sake, wine, beer, milk; you name it. Either that or my uncle’s bbq, none better. Salt and pepper. Sauces are for suckaz.
December 17, 2007

Kev and Ams
QOTD: Medium-well. My lady eats them “charred”.
December 17, 2007

Bill Mahrer
QOTD: Medium
December 17, 2007

Sassodoro
Top 30?
December 17, 2007

Nathan H
QOTD: I like my steak delicious.
December 17, 2007

Joseph M. Kennedy
QOTD: medium rare.. and spicy.
December 17, 2007

BruceP
QOTD: Pretty much a medium-rare guy. Some blood swimming around on the plate, but the center is warm. If it’s really good meat, and I’m in France, I will go with rare, but otherwise, medium-rare.

Happy holidays to all. Don’t eat the turkey medium-rare.
December 17, 2007

Orion Slayer
Gary, what about Petite Syrah with steak? That riesling would be good anyway you tried it!

QOTD: I like my rib-eye steak mediam rare, thank you!
December 17, 2007

Dave
QOTD: Cooked by someone else, I suck at cooking.
December 17, 2007

Ed
QOTD: Has to be medium rare (warm pink center). Filet ftw

Keep up the good work GV!
December 17, 2007

Alos
Great episode! 6 Liter wow. Well I like my steak medium rare.
December 17, 2007

caleb
generally med rare with a nice long balsamic, garlic, soy and brown sugar marinade…broiled with scallions, shitakes and crab meat stacked on top!
December 17, 2007

EmilT
Medium rare with a nice sear #:-P
December 17, 2007

RIck K
Me, Medium rare all the way
Wife, “oh the horror” , very well done!
December 17, 2007

Wine Not?
Great show, Gary! Who would have ever thought of pairing late harvest riesling with steak? You, obviously! I have to try that now…

QOTD: filet–of course–medium rare with a huge Napa cab (sorry, I love ‘em) and preferably in a place where you can crash on a couch after absorbing all of those wonderful steak and wine endorphins!!!!
December 17, 2007

bh
qotd: rare is the only way to fly
December 17, 2007

JackHammer
Qotd Rare
December 17, 2007

Dr. Mike
I wear my old school wristband grocery shopping. My wife won’t stand next to me in the store. How am I suppose to get her to see how cool it is?

QOTD: Messaged with evoo, flaked salt and fresh ground pepper. Just char the outsides please leave the middle raw
December 17, 2007

Ferrigno
QOTD: SOAKED IN PEPPER AND MEDIUM RARE
December 17, 2007

Run PMC
Give me that 6L baby! It’ll go straight to WineCommune

Jk, jk.

I like steak medium, if that means reddish-pink center.
December 17, 2007

Ferrigno
PLUS I COMBO IT WITH CARIGNAN FROM THE LANGUEDOC
December 17, 2007

Ken Whitney
QOTD: bbq’d with bok choi, dressing of chili/soy/ginger/garlic/lime. mmmmmmmm
December 17, 2007

markfarrell22
Great episode! I will have to try the dessert wine with my next steak.

QOTD: Medium-Rare with a little mushroom wine sauce
December 17, 2007

crank
QOTD: Dry aged steak, little salt, little pepper, grilled over very hot coals. mmm…..
December 17, 2007

Dr T from N. Carolina
QOTD In winter, pan-fried, slowly-cooked in the wine of the night with a little ground pepper, medium well done!

“T”
December 17, 2007

J.R. Young
QOTD: salt, pepper, rare.
December 17, 2007

Kipp Bodnar
QOTD: RARE!!!!
December 17, 2007

crank
Oh yeah, rare to medium rare (just getting warm in the middle).
December 17, 2007

crank
A 6L – a case of wine in one bottle. That rocks!!!
December 17, 2007

DannInNH
QOTD: Medium rare
December 17, 2007

Mike In SLO
QOTD: Medium Rare. That’s all.
December 17, 2007

John Watson
QOTD: med rare is nice, with a little steak sauce if the steak is mediocre.

Now, why don’t we post, we lurkers? It’s because I don’t like to blab when I have nothing to say!
December 17, 2007

Bryan Bell
medium all day long
December 17, 2007

Phil Mck
Man ‘o man, wouldn’t that be a party…

Fingers crossed.
QOTD: The only way – blood rare.
December 17, 2007

Quinn DuPont
medium rare, yum.
with big cab, gotta have wine with steak!
(trying to lurk less, contests help!)
December 17, 2007

John Blue Label
Great Show Gary. Interesting idea paring the Riesling with steak. As for me, I like my steak medium, salt and pepper, with a big Cab or Syrah. But I may have to try it with the D’arenberg (kick ass winery; they have some great stuff).

JWB
December 17, 2007

aaron crawdaddy
can’t wait to try that dessert wine; and the steak eating during dinner time……… ya killing me.
qotd — well done!
December 17, 2007

on the lake
medium rare. And i’d love to slosh down some cab with it.
December 17, 2007

Mike T
Mid rare all the way!
December 17, 2007

3dvw
medium rare.
December 17, 2007

BYB
awesome show. dying to try steak and desert wine!
QOTD: medium rare
December 17, 2007

Brently D
QOTD: Definitely medium rare. Usually spicy. TGIFriday’s used to have Jack Daniel’s Spicy Sauce that they’d put on their steaks and it was gorgeous. Every now and then though, I’ll go sweet.
December 17, 2007

JonC
QOTD: Medium rare
December 17, 2007

ChefD
top 100
December 17, 2007

bigmay
QOTD: I like my steak loaded with pepper and red-in-the-middle-rare.

Great show. I brought home some of that Noble Riesling from Australia a couple years ago and just might need to try it with a steak. Interestingly enough I was introduced to a “carpetbagged” steak on that trip – steak with raw oysters stuffed inside. De-lish!
December 17, 2007

Mike K
QOTD: Filet Mignon, grilled, Medium rare, with a side of bernaise…the perfect pairing for a 6L of Silver Oak.
December 17, 2007

Scott S.
Gary, Thanks for the late Harvest pairing with Steak. Now that’s out there.
QOTD: Let’s make it a bone in Ribeye ( Top of the Cut for Flavor)grilled on the the 1400 degree steakhouse grill to med-rare with some Maytag Blue cheese. Now Pair that with a desert wine. You could even get away with a Ruby or Vintage port.
December 17, 2007

Tom F
Reisling and steak – never thought of that combo. Medium rare!
December 17, 2007

cruster
QOTD: Medium-rare is the way to go for me.
December 17, 2007

Flavio
That last pairing must have been one of the most unorthodox wine moves I’ve ever seen (once I had a guy pour some vintage port in a 1961 Las Cases that was way over the hill to “revive” it, which worked in a weird way). You never know…

QOTD: crusty on the outside, medium rare, with a dash of fleur de sel on it.
December 17, 2007

CA Jake
That was my first show, and will not be my last. Love what you are doing Gary!

QOTD: Medium Rare, please add french-fries, bourdeaux and some bernaise sauce
December 17, 2007

RIck K
Kevin P,

we hooked you up> Great catch.
December 17, 2007

vange
medium rare, NO SAUCES. just like the taste of the meat. um, did that come out right?
December 17, 2007

Carly
Awesome show, even if it was 1-4. Love it when you drink out of the bottle!!!

QOTD: Medium rare with sauteed mushrooms on the side (yum yum)

Love,
A Pittsburgh Vayniac…:)
December 17, 2007

Martin
Is he eating that steak raw? Hardcore. Yes, I have the original arm band, but my girlfriend won’t let me wear it. I don’t eat too much red meat, but on occasion I enjoy a steak grilled quite rare over hot coals simply with salt & pepper, some extra virgin olive oil and plenty of greens. Ooh, now I wish it was summer!
December 17, 2007

sonnybobiche
QOTD: Steak au Poivre, extra rare– like bleeding. Ideally still a few living cells in there. With shallot bernaise sauce on the side.
December 17, 2007

CindyW
I do indeed have one of the black wristbands! Plus,I even emailed a photo to you.

QOTD: How do I like my steak? Done to medium with just a bit of pink, served on my husband’s plate. I get to see him smile over what is a treat for him, while my own plate gets heaped with vegetarian goodies.
December 17, 2007

Jprva
QOTD: medium rare.

Gary, you rock. Thank you for bringing us all this free content.
December 17, 2007

tyson crosbie
QOTD: Medium Rare.

Lurker mostly because of itunes. Trying to change my lurker ways.
December 17, 2007

Karl
QoTD: I prefer a dry-aged medium rare filet mignon steak with a side of fluffy garlic mashed potatoes.

I was intrigued to see you pair a dessert wine with a steak, and I now must do the same.
December 17, 2007

Triple_J
QOTD: Medium rare with minimal spice. USDA Prime only!

Too much spice completely ruins it for me. Rub in some pepper and cumin, add a thin layer of olive oil, and a dash of salt before cooking. That’s all you need!
December 17, 2007

Cliff A
QOTD- medium
December 17, 2007

Dan F.
QOTD: medium rare.
December 17, 2007

Susan
Gary-OF COURSE I have original VAYNIAC WRISTBANDS!! When my nephew is at my house,(at least 2x per week) the FIRST thing he grabs are the Vayniac Wristbands. He goes into this whole thing: “Gary sent these, in the mail, Gary sent these, in the mail” etc.!!!! He loves you Gary!!! Just thought you might want to know…………………
December 17, 2007

Lee Watkins
medium rare ribeye with a california cab
December 17, 2007

Eric S.
Great show gary! I have the orig Vayniac wristband!

QOTD: Prepared Medium with a side of Bernaise sauce to dip!
December 17, 2007

Joe Hendricks
QOTD: Medium Well
December 17, 2007

Sharon
I knew that d’Arenberg late harvest Riesling would be great… they’re a great producer in general – most of their stuff is delicious. Gee, I would order some but YOU DON’T SHIP TO MA! Waaahhhhhhhh!

QOTD: Well, I like steak well done with mushrooms. But actually… I try not to eat very much cow or pig for health reasons and also because (in the U.S. mass-production farming system) they foul the air and water supply.
December 17, 2007

Harley Stan
Great show today, I just might try my dessert wine first, or just drink some dessert wine becasue it is yummy, I think I might even have a late harvest riesling in my basement.
QOTD- Medium rare with horseraddish, not the cream stuff, but real raw horseradish. The kind that really clears the sinuses. Throw in some sauteed mushrooms and onions on the side along with a baked sweet potato. That’s how steak should be eaten.( at least for me) Oh and don’t forget the wine.
December 17, 2007

Brian Specht
QOTD: Medium rare
December 17, 2007

David
Medium rare with a bit of char on the outside.
December 17, 2007

Bear Down Brian
QOTD– medium rare with a dry rub– but only over a charcoal grill. A gas grill is just an oven on your patio.
December 17, 2007

Aaron S.
Medium rare
December 17, 2007

L
grilled medium rare salt and pepper
December 17, 2007

GGG
QOTD: Medium, a true medium.
December 17, 2007

sarah f
seared with LOADS of fresh cracked pepper…mmm
December 17, 2007

Leo Brancazio
rare to medium rare with a side of sauteed mushrooms in wine reduction sauce.
December 17, 2007

Kevin_C
Would love to share the Silver Oak with family and friends over the holidays.

QOTD: Medium Rare makes a perfect steak for me. Can’t be afraid of the mad cow.
December 17, 2007

Kristen
Thanks for all of your hard work GV!! That’s why there’s so much love around! That’s such an interesting idea to pair a late harvest Riesling with steak. Now that’s something I’ll most certainly try out.

QOTD: I like my steak medium-well.
December 17, 2007

Don Y
Med Rare, well seared. Just sea salt and fresh ground pepper. YUM
December 17, 2007

LGG
QOTD: Medium for me!
December 17, 2007

Keith L
I do have a black wrist band, email the picture, but you never put it up. I think you fell down a little there.

QOTD: Medium over real charcoal with a little garlic salt.

Glad I subscribe to your email or I would have missed the 12 Days of Xmas. Great promotion!

Mott, Link… It… UP….
December 17, 2007

Bill H
awesome show even at 1 for 4. i like the energy when you tape a bunch of episodes and then come back. if people want to know what the oak monster is all about mention this episode. i plan on trying that reisling.

qotd – rare to medium rare
December 17, 2007

Arthur
An ImpÃ©riale of Silver Oak? That will need a BIG steak.

QOTD: Kickin’ & Bleedin’. Light, garlic & Pepper-based marinade. Aged cool climate Petit Syrah.
December 17, 2007

StockJockey
QOTD: Medium Rare

Justin Meyer RIP

When future historians write about Justin Meyer and his role in the California wine industry, they will certainly devote a fair amount of space to the outstanding Cabernets he created at Silver Oak Cellars. And rightly so. Silver Oak Cabernets were always at or near the best you could find. But, in the end, Meyer’s most important contribution will be his influence in bringing growers and winemakers together to shape the very future of California wine.

(On August 6, 2002 Justin R. Meyer died of a heart attack while on vacation near Lake Tahoe. Steve Rubenstein, the veteran San Francisco Chronicle reporter wrote: “Mr. Meyer was a man who enjoyed making wine, drinking wine, talking about wine and instilling in others his devotion to wine, all duties he performed with unbridled passion and skill.”)
December 17, 2007

Fingerlaker
QOTD: medium well cooked with basting oil and montreal seasoning .. no steak sauce.

i rock out with the oleschool wristband.. (actually 3 in the family here) 1 i wear for tastings and rests on the computer monitor when not in use.. 1 the kids wear around the house and watch wltv and the other survived the summer of 07 softball season and is awaiting next year.
December 17, 2007

Adrienne
I like my steak hot right off the grill with salt and pepper, medium well.
December 17, 2007

Benny Morosco
Gary awsome show again as usual…

QOTD:Ok love aged steak especially from Peter Lugers..Now they definately do it right!
December 17, 2007

JennQ
Seasoned with salt and pepper. Seared to a medium rare (preferably on wood or charcoal grill). Finished off with a spritz of lemon! PERFECTION!

Thanks for the Christmas Pack Gary!!! I LOVE IT!!!! EVERYONE… get yours now!
December 17, 2007

RIck K
Well Gary, we might be able to tell you we have the wristband if you sent them when we signed up Go Dolphins!!
December 17, 2007

vivaitalia
Amazing that the white dessert wine was the only winner. I find that tempranillo pairs extremely well with steak. QOTD: Medium Rare! maybe even rare when it’s a really nice cut. But truthfully I could eat it anyway if I had to cuz it’s by far my favorite food in the world. Man i’d love to throw a party and just stick that huge bottle in the middle of my table with a straw or ladle in it, lol.
December 17, 2007

Travis H.
QOTD: Medium for lean cuts, medium-rare for marbled cuts.
December 17, 2007

beaefoe
QotD: The steak I put together is simple, olive oil rubbed, seasoned (Montreal Stead Blend), cooked medium rear (135F)over a 400 degrees F grill. Can’t wait to try it with a late harvest riesling.

Bob Foerster
December 17, 2007

TheOneTrueSteve
Gary,

I’ve only VERY recently begun to watch your show. Very nice indeed. Thank you for taking the time to educate us on some wines that we may not have tried unless we saw your reviews. Cool.

QotD – Rare Baby!
December 17, 2007

Michael
Hmmmm…late harvest riesling. will have to check that one out.

QOTD-with lots of marinated roasted veggies and minus the cow.
(yeah, I know…but I am vegetarian)
December 17, 2007

Boozer
Great show … now I am so hungry for steak for some reason.

QOTD: Great quality meat somewhere I know and trust medium rare other wise medium
December 17, 2007

George
QOD: I like my steak rare to medium rare.
December 17, 2007

vivaitalia
Oh I forgot, killer interception there. I mean he read the play from the second the ball was snapped. Kevin you must be really proud!
December 17, 2007

debnj
Grilled Filet Mignon, medium-well; I look forward to trying a dessert riesling.
December 17, 2007

Grasshopper
Congrats to EricOV!! Even though that bottle was supposed to be mine!! Now I have to wait for the 6L Silver Oak!!!

QOTD – Medium Rare with Bernaise Sauce on the side….

Hopper
December 17, 2007

Joseph Cote
This was really good episode, I love food pairing ep’s they are a great insight to how a wine can stand up.

Steak should be eaten medium rare, which should still be pink, not bloody red, but a nice moist warm pink so you can still taste the flavor in the meat. Some nice pepper grounds cooked into the meat is also a great addition.
December 17, 2007

wannaBconnoisseur
Q: Medium.
December 17, 2007

Mark M NJ
QOTD: Medium baby!
December 17, 2007

Saftig
I’m from Arizona, sitting in the foothills of the THUNDER MOUNTAINS (Huachucas) and our charcoal grills get a workout, year round. A little soaked mesquite wood, great cut of beef, short visit on the heat and I’m a happy cowgirl. Maybe some gorgonzola on top or crumbled blue cheese for a lift. That’s it. That’s all. It is what it is. And what it is is so so good.
December 17, 2007

Rodney Malin
QOTD: Medium well with carmelized onions, steamed broccoli and texas toast.
December 17, 2007

Mrs. Grasshopper
I come out of lurkdom to win the Lafluer and this is how you treat me??

QOTD – Medium

Mrs. Hopper
December 17, 2007

Jon
Medium rare with Peppercorn sauce and a nice bottle of Cab.
December 17, 2007

swamper
qotd: Well-done. The rest of my family eats their steaks medium-rare. Maybe I’m adopted?
December 17, 2007

psychomike
QOTD: rare, on the grill, brushed with EVOO, garlic, and Italian herbs!
December 17, 2007

Totte
Great Ep Gary.

I can explain the steak and off dry/sweet wine match but not in writing.
QOTD : I like my steak well dry aged and medium rare to rare depending in what wine IÂ´m washing it down with

RSPCT

Swedish T
December 17, 2007

Brandon
dry aged porterhouse; cooked over charcoal grill and bloody-rare.
December 17, 2007

philozen
QOTD: Medium…yup, pretty boring like that.
December 17, 2007

Erick B
Medium Rare – with sauteed mushrooms on the side!
December 17, 2007

GregO
QOTD: medium rare.
December 17, 2007

Jeffrey Rodriguez
QOTD: Good Steak – Medium, not as good- medium well
December 17, 2007

orion
Simple sear – rare or medium rare, depending on how much I trust the restaurant.
December 17, 2007

Ariyana
Hear hear with the original wristbands! I like black better than burgundy.

QoTD: rare in american terms, “medium-well” according to the French
December 17, 2007

Will
QOTD: a true medium well, but since a lot of steak houses seem to error on the side of over-cooking, I usually ask for medium and end up pleased with the result.
December 17, 2007

JordanW
QOTD: Medium Rare with a TON of Mushrooms (and Dale Sauce) and a hot Cali Zin.

JordanW, Canada Crew!
December 17, 2007

Willard C
QOTD: If it comes to my plate looking like it needs to be cooked thats right about where i like it
December 17, 2007

Tim Vining
QOTD: Medium or medium rare filet mignon if seasoned properly. And of course, I would love to try it with a Riesling.
December 17, 2007

HawkeyeOeno
Medium rare with any short of mushrooms and onions. almost always best over an open flame.
December 17, 2007

SmokeyUST
QOTD: Medium rare to medium, depends on the quality of the meat.
And as far as prep-ing, I prefer dry rubs and a nice quick grill sear.

C’mon Gary, people love your free stuff.

Be HAPPY!
December 17, 2007

Justin E
QOTD: Med rare with blue cheese crumbled on top, and a balsamic reduction sauce.

mmmm……. Please taste the Tre Donne Barberra I will ask everyday until you do
December 17, 2007

stewart l
QOD- medium rare
I’ve never seen you drink so much wine on the thunder show. I’ll have to try the riesling and steak pairing.
December 17, 2007

Mike E
QOTD: Well done is my preference.
December 17, 2007

nickel and dimed
Medium rare to medium. I wish there was a way to get away from the “bottle variation” when it comes to steak preparedness. Gary, what’s your favorite steakhouse?
December 17, 2007

Robert C from Folsom Prison
Brick bloody rare with bacon wrapped, sometimes a little blue cheese on top.
Recently had a super tuscan 2003 Antinori Villa with steak & was very good rather than my usuall Caymus Cab.
December 17, 2007

JonE
Tough stuff on the Piedra hill, you saved me alot of dough. Thanks G-Man

QOTD1: Ofcourse I gots the original wristband!!!

QOTD2: Medium rare, as a lot of other folks have said w/the mushrooms ofcourse. I’m a strip and CNDP guy. I gotta go.
December 17, 2007

Brian Warren
Medium Rare over here. Maybe with a bit of salt and that tobasco bbq sauce. Mmm… delish.
December 17, 2007

ronguy
Will have to try the late harvest with steak. Medium rare on the grill with olive oil and salt/pepper rub.
December 17, 2007

Ryan R
QOTD: Well Done! Black and crispy!
December 17, 2007

MARSHALL
Cool pairing with the riesling. Too bad I’m not a steak person.
QOTD: If its Kobe Beef i’ll eat it raw, otherwise medium well or medium.
December 17, 2007

Richard Spence
Nothing but AAA Alberta Beef. Medium Well. Mmm.
December 17, 2007

DandyLionWino
I like my steak medium-rare, and to all you chefs out there, by that I dont mean medium : ). I’m not too big into Marinades or Rubs. Only thing extra is maybe some mushrooms, but other than that, just me, the steak, and the blood/juice afterwards.
December 17, 2007

chenrys
What a timely show. We’re having dinner with the boss at Ruth Chris Steakhouse tomorrow. I’d love to try the late harvest Riesling but may have to go with the Cab or something similar…

QOTD: I like medium rare, Carl like medium.
December 17, 2007

Ethan N
medium rare, plain or with a little butter, salt, and pepper.
December 17, 2007

JamesN.
QOTD; I like my steak medium rare. I have both wrist bands.
I would of never thought of a desert wine with steak, but if it works, why not? Thanks for the show and the education.
December 17, 2007

ike6116
QoTD: Rare. But you know if you like it rare you still have to order it medium in restaurants cause you’ll get it rare anyways.
December 17, 2007

Aaron J
Medio.
December 17, 2007

Fred Schechter
qotd: med rare. for anyone that likes it charred,, I will crush you!! Arrgh, my mother in law demanded charred, I made her a GOOD steak and medium (I acquiesced and made it medium) she was surprised it tasted good.
December 17, 2007

Mason
Steak…I almost can’t think of anything but steak after seeing your first bite! Great show, and congrats to Eric. If he doesn’t email you, I’ll take it! Anyway, that is the first time that I have heard of a late harvest Riesling with steak! I must try it soon!!!!

QOTD: I like my steak medium rare as long as there is a great sear on the outside of the steak. If the temp is too low, and there isn’t a good sear, then I will take it medium (preferably with a Napa Cab!)
December 17, 2007

Antonio TouriÃ±o
Hey GV,

I like my steak 3/4 done! We panamanians like the charring!! yeah!
December 17, 2007

Cliff S
QOTD – Medium fresh off the grill.
December 17, 2007

Fevernova
QOTD: Tartar. Very easy to make in the winter when you don’t want to grill in the cold.
December 17, 2007

Ned
medium rare, pinkish at the very center.
December 17, 2007

j rudolf
Medium Rare, the only way
December 17, 2007

drew
Depends on the steak. A big juicy fillet 2 1/2 inches thick pink center slightly charred on the outside. NY strip medium rare. Never any steak sauce! lightly seasoned with salt and pepper only. All consumed with a beautiful bottle of California Cab.
December 17, 2007

drewH
Medium Rare…cooked in a cab. sauv., beef broth, and minced shallot reduction sauce.
December 17, 2007

hingrman
I like my steak still mooooing
December 17, 2007

Jason Chu
QOTD: Med Rare

I think i speak for a lot of people who leave questions for you on Facebook Gary. I believe one reason there are lurkers is that we leave questions for you and many of them… and i mean MANY of them aren’t answered.

That’s just my perspective.
December 17, 2007

SaraMHCRU
I don’t remember the last steak I had to be honest, but I probably would go medium with some kind of glaze or sauce.
December 17, 2007

FTBoomer
QOTD: Special Chateau from Bern’s Medium Rare.

Ain’t nothin better
December 17, 2007

Mrbuzz
I love Silver Oak!!!! My goto wines when having a KILLER “med rare” steak are Silver Oak, and Heitz Cellars……plenty of other wines I like with the cow….but those two are classics imo!
December 17, 2007

Scott EJ
My steak?

1. X-tra fatty.

2. Chared just well enough to singe that e-tra fat…aka…medium well.

Great show GV, I’ll be watching 24 for a possible fantasy pick.
December 17, 2007

rooftopwinery
I enjoy my steak medium raw with some baked mushrooms, boiled white rice, and a few pieces of french bread on the side to dip in the steak juices.
December 17, 2007

Jim M
Gary,
I was looking forward to buying your Christmas 4 pack, but when I found shipping was $16 plus insurance I decided to put the $16 toward another bottle.
Love your show, not so loving your shipping price.
December 17, 2007

lurker2
Hard Sear …Medium Rare to rare…with just a little “moo” left in it.
December 17, 2007

Mynutia
I love sweet wine but I never would have thought to have it with steak, lol!

qotd: medium well when ordering at a restaurant b/c it invariably always comes to the table a little rarer.
December 17, 2007

Dominus
QOTD: Hands down, medium rare on a scorching hot grille seasoned with garlic pepper and a little sugar to give it that really nice glaze.

Great show. Sorry the Cabs didn’t stack up to the ones I had last night at a friend’s holiday party. The lineup started with a ‘94 Dominus (what else) then a ‘94 Chat Montelena and finished with a ‘94 Staglin. Amazing wines.

Go Colts!

Cheers
December 17, 2007

Kale Knowles
First of all my steak has to be very high quality meat. I like to grind up peppercorns, use a little salt, and olive oil. I grill it rare to medium rare depending on the cut. The only other thing you need is a nice wine.
December 17, 2007

virid
QOTD: Made of grilled Salmon.
December 17, 2007

Virginia
I like my steak on my dad’s plate because he loves it and I’m a vegetarian. I drink my red wines straight up.
December 17, 2007

KristaD
I love a skirt steak seasoned with salt and pepper, thrown on the grill, and then thinly sliced and served with melted butter and worcestershire sauce.
December 17, 2007

AngioRanger
QOTD: Medium rare and on occassion with chimichurri sauce.
The Riesling matchup was pretty interesting. Have to try it someday.
Anyone else have other unorthodox matchups/pairing with steak?
December 17, 2007

Brian Bolter
Medium-well. Fresh black pepper. And no $12 baked potato on the side! Hey steakhouses … if I’m getting a hunk ‘o meat at your pricey diggs … throw in a tater will ya! Oh … and a 2004 Stag’s Leap Petite Syrah.
December 17, 2007

tom dimelow
I like my steak RARE !
December 17, 2007

Canadian Chris
QOTD: I usually tell the wait staff to bring it however the chef wants to make it. If I get a blank stare, I go medium rare. Unless it’s kobe – full on rare.
December 17, 2007

GeneV
Medium rare and well crusted on the outside. Actually we just made Kobe-style Wagyu steaks for our anniversary on Friday. Nice.
December 17, 2007

*/^_^\*
qotd: filet, marinated in milk overnight, olive oil rub with salt and pepper, grilled medium rare.,,,
December 17, 2007

cgatesman
QOTD: Grilled Rare to Medium Rare with just salt and pepper. MMMmm…mmmm….good!
December 17, 2007

Social Project Brian
QOTD: Best way to have steak is between rare and medium rare. Buy some New Yorks at Costco (yes Costco!), rub olive oil, sea salt and pepper and marinate in a baggie for a couple hours. Then grill on high for 3 minutes, and then on low heat for about 8 more minutes. Heaven on Earth.

Gary, can’t wait to try that D’Arenberg The Noble Riesling 2002. Sounds awesome, like something halfway between a Muscat and Tokaji. Yum.
December 17, 2007

John S.
QOTD1:I’m one of the original wristband owners with your auto on it.

QOTD2: Always medium.
December 17, 2007

late-start
QOTD: a real medium rare (cool pink)

Thanks for the interesting episode.
December 17, 2007

Dale Cruse
I own both wristbands.

And I prefer my steak however a fine chef likes to prepare it.
December 17, 2007

elliottf
Woo, I’ve got one of both. I like the newer ones better though. The label on the old one started to come off after wearing it for a while. Guess that proves I wore it though.

QOTD: bloody as hell!
December 17, 2007

Shir-Az
QOTD: Medium Rare

Happy holidays to GV, everyone at Wine Library, and all the Vaniacs!
December 17, 2007

angryphoton
QOTD: medium rare, a bit bloody but not transparent rare. too bad for the napa cab, i had their pinots and it was pretty good.

angryphoton
December 17, 2007

Hans
QOTD: Medium rare.
December 17, 2007

VinOrecul
Dessert wine with steak…I never thought about dessert wine paired with steaks…sorta sounds like “Yo velco shoes are coming back!”. I wonder what the somm will think I as for a dessert wine when ordering filet mignon. Perhaps he/she will just wink and say Episode 372!.

Q O T D : Chicago style seems to be my reoccuring steak, otherwise I’m all over the place on meat preferences. I also prefer the other grape to sippy sip while nawing on the meat like captain caaaaavemannnnn! Cognac works wonders with meats.

Is there a show coming up on Cognac?….the other grape. If so how many shots can the GMan do before he starts singing karoake with the OAK monster?
December 17, 2007

Joseph Rones
Depends on where I’m eating my steak. If I’m at New york Prime in Myrtle Beach, rare. Anywhere else, medium rare.
December 17, 2007

Merlin
Gary,

I like my steak rare. But not still walking around.

~Merlin
December 17, 2007

Bonzo
Medium rare with a slight crust with a dab of Ken’s Steak House Raspberry Pecan
December 17, 2007

GeneV
Oh, and our wines were 1996 Lokoya Mt. Veeder cabs.
December 17, 2007

grace
I always order chef’s preference. I figure that they know how to cook a piece of meat to best showcase its flavor, and I always enjoy it.
December 17, 2007

Annapolitan
GV,QOTD : Filet Mignon, medium, Balsamic reduction sauce and a Rioja.
December 17, 2007

StephanieVRF
I love my steak medium rare… with a truffle sauce a bottle of cab
December 17, 2007

Mr SHY
Medium Rare!
December 17, 2007

JoeD.
QOTD: WELL DONE!…and from Montana Legend!!!
December 17, 2007

Tony Gandolfi
Medium rare, of course!
December 17, 2007

antony
Medium rare. What more can I say? Erm… Home made chips (fries to you), maybe some horseradish.
December 17, 2007

Mike Johnson
Gary,

Love your show!! How do I like my steak?
24oz Porterhouse medium rare with a good bottle of Cab or Shiraz.

Mikeee from Nebraska
December 17, 2007

MossyMo
QOTD – Ribeyes, medium! Great show. I’ll have to seek out some botrytized riesling soon.
December 17, 2007

jumboj
nothing like a ribeye grilled medium rare over hardwood charcoal. w/ salt only please.
December 17, 2007

Zakk Forchilli
QOTD – Medium rare, lots of pepper, litttttle bit of salt.

loved this show alot, and voted for kevin P
December 17, 2007

pforty
QOTD: RARE. Meduim rare if I have too!

I’ve got a red wrist band (yahoo!!), but not a black on (BOOO!!!)
December 17, 2007

Loweeel
Gary, a steak episode and you neglect PS? And after getting that new Charles Cimicky PS in? Booooo!!!!
December 17, 2007

Rhonda J
I like my steak as rare as it can be with just a little bit of salt and pepper. If it is a good steak you don’t need anything else!
December 17, 2007

Plminer
Interesting episode, dessert wine with steak hmmmmm.
QOTD: On the rare side for sure, especially if it’s Filet Mignon.
December 17, 2007

Billman
I’ve got one of the originals! (but the logo is almost completely worn off)
QOTD: medium-rare
December 17, 2007

mattlock
Great Show GV.

QOTD: Usually medium rare. Anything beyond that and the steak always seems to tuff.
December 17, 2007

JC
Dessert wine usually always rocks! QOTD: Medium, cross sered, salt pepper, and sometimes marinaded in merlot or other things overnight.
December 17, 2007

Hugo Melo
Nice episode Gary! Love ur shows:)
December 17, 2007

Gary Hartmann
qotd: medium rare.
December 17, 2007

Dr. Dan
QOTD: tender enough to use a spoon to cut it.
December 17, 2007

Fred
Gary…great show….was really looking for a home run…and I will have to try some of the desert wine I have with steak….Hmmm….

QOTD…I like steak medium….sometime medium well…..
December 17, 2007

jack
QOTD: rare+ with nice sear outside from charcoal flame grill
December 17, 2007

Hotshot162
QOTD: Medium on prime rib and medium rare on everything else

Dessert wine with steak? Interesting…I’m going to try it tomorrow!
December 17, 2007

BargePlus
Depends on at least the steak & the experience:

With frites at a Paris bistrot: bleu (17 seconds on the grill – both sides)

Or maybe medium rare with a bernaise sauce.

Or just medium by itself.

Expand your steak palette.
December 17, 2007

onemore
‘05 Tapestry shiraz: As soon as I saw it on your table I thought, “Oh NO, don’t do it, you’ll be sorry, don’t do it!”—because I’ve had it before. When someone asks me what “overoaked” means, that’s one of the wines I immediately mention as an example.

QOTD: Medium rare, for beef steaks. Seared outside & raw inside, for tuna steaks.

And I’ll look for that riesling sometime. I like to make an orange & tawny port reduction sauce to accompany my steaks (and salmon, and various other foods). Oranges + red meat = delicious.

And: Someday I’ll email you about my Franciscan vs Justin tasting. I need to find another bottle of Justin while I’m in Florida this week so I can have my mother taste it as well. See, my mother is a white zin and riesling fan, and she’s always claimed to hate red wine because “it’s all too dry” or “it’s all too bitter.” Last time I visited my parents, I bought a bottle of ‘04 Franciscan (eh, it’s been one of my staple cabs most of this year). My mother tried a glass and shocked me: “Oh, now see, this one’s not bad… it’s not dry… I like this!” I think she’ll prefer the Justin. When I find out, I’ll fire off that email.
December 17, 2007

mlong
QOTD :charcoal grilled. 4 minutes per side. sauces..sometimes. balsamic reduction and on a bed of spinach. salt and heavy pepper only.
December 17, 2007

Overseer
QOTD–Medium, if I have faith in the restaurant. Medium well if I am wary.

Trust is huge.
December 17, 2007

portland guy
Nice episode –QOTD — A Porterhouse or filet on the rare side of medium rare.
December 17, 2007

Tony Dunne
Rare, off the grill
December 17, 2007

Fiorentina!
Hey Gary-

If I cam eon the show it wouldn’t matter because I’m a 49ers fan and I know that we won’t have a winning season for at least 3 or 4 years.
QotD-
Steak – I don’t eat a ton of red meat, but when I do…medium.
December 17, 2007

RichE
I love my steak grilled on the barbie to a Med-Rare doneness
Drizzled with a light butter creme & blue cheese sauce.
Served with a 6 liter 1992 Silver Oak Cabernet.

Bring it On,
RichE
December 17, 2007

d cro
QOTD: Medium Rare

Gary, when’s the contest for the Nebuchadnezzar?
December 17, 2007

Dave Canada
QOTD – Gotta be medium rare
Nice show…..I haven’t heard any Knick rants recently….waiting for that
December 17, 2007

Brew Lagerbeard
QOTD: Medium Rare! Topped Oscar style or with some blue cheese, yum!

Ok, Gary you got me. I have been lurking, but only about a month. I really enjoy the show and feel like I’ve learned a bunch.

One of those WLTV Christmas pack is headed here for the holidays. Finally a reason to be excited again on Christmas day.

Thanks
Brew
December 17, 2007

SS Chris
QOTD: Just like Vincent & Mia on “Pulp Fiction”….I like my steak “bloody as hell”…that would be RARE!!!!!
December 17, 2007

MrTaz
I just got to see last week’s shows. They were amazing. Some of the best TV on the internets, cable or over the airwaves.

QOTD – Tuscan style — salt, pepper, olive oil, rare but well-marked on the grill.
December 17, 2007

Chris Braun
I’m new here — this is the 3rd episode I’ve watched, and I’m loving it!

qotd: I like a lean filet, blood rare, with a little salt and maybe some garlic. (I love late harvest rieslings but I must confess to doubts as to how they would go with bloody meat.)
December 17, 2007

ramona
QOTD:medium rare to rare with good carmelization cut verrry thick, no sauces
I have some ice wines it may be interesting to try with our Christmas beef
December 17, 2007

Stan G
I work at a steakhouse and it kills me when customers order steaks “well done”. There’s nothing better then a filet cooked medium with a juicy pink center and a glass of wine!!
December 17, 2007

Jameus
I’ve got BOTH wristbands all thanks to you man! I’ll have to seek out that Dâ€™arenberg Noble Riesling. My wife loves dessert wines and I’ve always enjoyed Dâ€™arenberg wines so it should all work out. That and my lws can get the for sure if I ask them to. Thanks for the eye opener!

QOTD: I like my steak medium rare but it depends where I am. I noticed some places tend to think medium rare means completely uncooked I also make a mean steak au pouvre with rib eyes mmm mmm mmm!
December 17, 2007

John Farrin
The only way that I know to show the love is to answer the QOTD and ask to NOT be included in the drawing.
QOTD: 2-inch thick Chateaubriand cut of the tenderloin, char-grilled to the rare side of medium rare, carved in 1/2-inch slices and served with Bearnaise.
December 17, 2007

waibeans
QOD: medium rare all daaay baby! yes its the only way.

Great show GV, thx for sharing the late harvest secretz, will have to try that sometime!
December 17, 2007

Shadowbird
Still got the OV wristband. It’s a bit faded, but it hasn’t completely fallen apart yet.

QOTD: Well seasoned, medium or medium rare, with fries and Worcestershire Sauce. Yummeh.
December 17, 2007

BobM
For me, charcoal grilled with salt and pepper, done to pink in the center. Maybe with some Bearnaise sauce on the table to add as desired.

Thanks for the tip on the Noble Riesling. I’m a huge fan of good dessert wines. I may have mentioned once before, but it bears repeating. The longest finish I ever experienced was a 1971 Schloss Johannesberg Trockenbeerenauslese. I had it in a tasting at the now-defunct Union St. Wine and Cheese center in San Francisco, and I was still tasting it when got all the way across town to North Beach.
December 17, 2007

TommyBoBo of WI
QOTD: Iowa Ribeye, 1.5 inches thick, course salt and pepper, Med rare over coals.. drizzled with truffle oil. A WINNER!!!!!!! Now draw my name so all my friends with delight in my generosity of sharing the HUGE bottle with them!
December 17, 2007

Ken
I like my steak medium well. Cheers
December 17, 2007

monrovino
QOTD- Cajun Blackened Ribeye. Seals the juice in, gives a nice little crust and the spice stands up to a really bold Cabernet!
December 17, 2007

contrarian
Doing what I can with Menu for Hope to bring the Thunder to Portland….

Nice pick. The little whippersnapper looks like he could play corner for Boise State today.

QOTD: Medium rare NY strip with creamed spinach and Vidalia (or maybe Walla Walla) onion rings.
December 17, 2007

terry k
Great episode, big time. QOTD I like my steak on the rare side
December 17, 2007

Mike Diz
QOTD: Medium.
December 17, 2007

j haapala
QOTD: Filet or NY strip medium rare.
December 17, 2007

Betsy
Love the show Gary. Interesting combo with the dessert wine and the steak!
QOTD: Medium, au poivre, with garlic mashed potato and creamed spinach! time to unclog the arteries now
December 17, 2007

Jeff Baldwin, RN
QOTD: All at home of course, and I prefer to have my filet mignon prepared as Steak Au’Poivre (coated with fresh cracked peppercorns with cream/cognac sauce). Everyday steak? I like a nice 1.5″ ribeye, salt and peppered done ONLY on the grill, medium-rare with those oh-so beautiful diamond grill marks.
December 17, 2007

Jake K
I like my steak medium rare
i have a pair of the original back wristbands
December 17, 2007

Bill Howard
Gary,

Strongly disagree with the pazzz on Tir Na Nog. To my palate it’s a far better bottle of wine (91-92 BH) than the flabby Meadowlark Meritage you gave a 93 (and I regifted for Christmas).

I like my steak with wine that is better than Meadowlark.
December 17, 2007

ste175
Another brilliant show, Gary, and yes, the prize did draw me out of the woodwork of the lurkers, but I hope from now on to be a regular commenter. You’re right that today’s comment section will be huge, and I feel bad for whoever has to cut all those names out!

As for the QoTD: still mooing, but for practicality’s sake, tartare.

Keep up the great work!
December 17, 2007

Palmer
QOTD: marinated in a mixture of equal parts soy sauce, worcestershire sauce and balsamic vinegar, with garlic salt, black pepper and minced onions rubbed in, then grilled to a nice medium rare.
December 17, 2007

Marcus Mendelson
I like my steak rare (for tenderloin) to medium rare (for rib eye and other fatty cuts).

Fruit works with steaks by offering contrast to the flavors and reinforcing some of the less dominant tones. Not everything about cooking regards complementing what exists. I’ve had some great steaks in creamy peach sauces and loved the peppery wine reductions as well.
December 17, 2007

Kylee
I do have an old school wrist band. As for the QOTD, NY Strip Medium Rare. It’s hard to beat a great steak.
December 17, 2007

Hank
QOTD: Black and crispy on the outside, red and bloody on the inside. Medium rare baby!
December 17, 2007

Jaybird
I usually like it done right…pink and warm in the center. Don’t always order the same way but if I pay $25 for a steak better not screw it up.
December 17, 2007

Scott Giancola
Hi Gary,

Lovin the show. I am excited about trying a late harvest Riesling or ice wine with a steak. I sent you a e-mail about the new fifth sense of taste. Maybe very applicable to todays show with steaks.

QOTD – Have you ever heard of a Big Green Egg. It is the worlds best grill/BBQ. http://biggreenegg.com/. Your invited over any time. I like my steak (Tri-Tip)rubbed with Dizzy Pig, Cow Lick Steak Rub and “egged” at about 600 degrees for a few minutes and then finished with the temperature dropped to about 400 degrees to medium rare. That with a California Cab for me and I am about set.

Cheers
December 17, 2007

Senator
QOTD: Definitely grilled! A little rarer than medium rare. As Homer would say, “Mmmmmmmmmmmmmmmmmmmmmm…. steak……”
December 17, 2007

eyedoc
Medium Rare on a Ribeye, Rare on something like a filet
December 17, 2007

Magoo
My steaks are seasoned, seared over real charcoal, and medium rare.

Lurking no more, Gar, I am lurking no more.

By the way, Brandon’s pick was pretty sweet.
December 17, 2007

Mike G
I like mine marinated in a combo of olive oil, crushed rosemary and balsamic, then grilled to medium rare perfection! Pick me pick me pick me!
December 17, 2007

AndrewB
I have the old school black wristband with faded and cracked logo.
QOTD: I like my steak unbutchered and the cow left alive cause I don’t eat meat and that’s how I roll, but I’ll still chug that Silver Oak with my friends.
December 17, 2007

BWicked
QOTD: just to the rare side of medium-rare.
December 17, 2007

Jimmy O
I like my steak served at Peter Lugers by someone grumpy.
December 17, 2007

cobbpa
QOTD–Medium, in general.

Breaded veal if given a choice.
December 17, 2007

TennLee
QOTD: Medium with garlic salt and real butter…
December 17, 2007

CP
QOTD: A medium steak while dinning with friends and family works every time!
December 17, 2007

davebw
How do I like my steak? Had an excellent one while I watched the show today, a simple piece of sirloin with salt, pepper, and thyme. It was 1/3 of a sirloin about 1 1/4 inches thick, about 8 oz. I have got the technique down on my grill, full blast for one minute, turn NOT FLIP, full blast for one minute, flip and repeat. Then two and a half more minutes on each side at med-low. Outside gets crispy with lovely grill marks, inside is red but warm all the way through.

Had a cheapo Aussi shiraz with it tonight, 2004 Jacobs Creek reserve shiraz. Oak monster. Oh well.

Other options:
1. Alton Brown’s steak au poivre. I think I posted that already.
2. Salt, pepper, rosemary rub, lemon juice while on the grill.
3. Chile powder, cocoa, coffee, salt, pepper rub, ancho chile cream sauce. Really good with bison. Email me for recipe.

I used to live in Ottawa, there are a number of Canadian late harvest rieslings that are really good and really cheap (relatively speaking), but often they do not get sold anywhere but the vineyard thanks to govt likker store policies. I never tried it with steak.

I would recommend the GAUTIER PANATELA VIEUX PINEAU for an interesting wine in that style, should be $20 for 375ml, and readily available here in Texas.

Dave.
December 17, 2007

Milly
Medium Well. Mmmm with crispy edges.
December 17, 2007

The Oak Monster
I’m back baby!!!

The Oak Monster
December 17, 2007

Withnail
QOTD: Medium Rare
December 17, 2007

Craig MacDonald
QOTD: done by my dad on his Webber. Slow over some apple or cherry wood to a perfect medium rare, then served along with my mom’s green beans with almonds, tossed salad and mashed potatoes. Then some of her home made Cascade Berry pie for dessert!
December 17, 2007

Toomas
Black on the outside, pink in the middle. Send me the 6L.
December 17, 2007

Senator
BTW, you should weight the drawing like the NBA lottery. Those with a higher post per day since registration should get more love. That’ll teach the “I-only-come-out-of-lurker-mode-to-win-an-$800-bottle-of-wine” crowd!
December 17, 2007

piercarlo
qotd: charred on the outside and rare with a cold raw center.
December 17, 2007

aheadwithwings
QOTD: Medium Well, Grilled with some onions and steak sauce, mashed potatoes w/ gravy
December 17, 2007

Toomas
awaiting moderation? what’s moderation?
December 17, 2007

Geoff
qotd: medium rare
December 17, 2007

Susan B
Well done with sauteed mushrooms.
December 17, 2007

Justin Farrar
medium rare filet mignon, with sauteed mushrooms and a bit of ground pepper… mmmmm

p.s. if i win that 6 liter i will owe you my life
December 17, 2007

Alex H
QotD: Rare. Nice and caramelized on the outside, still red and barely warm in the middle. Mmmm! I’m going to have to try it with a dessert wine now though!
December 17, 2007

Carl O.
I like my steak simple. If it is a high quality cut, then just medium. If it is a less than high quality piece of meat, then plenty of A1 sauce to help with the digestion.
December 17, 2007

KW
QOTD: Medium to medium rare. A Porterhouse or Bone in Ribeye grilled outdoors.
December 17, 2007

playasanchas
grilled medium rare with salt and pepper. Simple and delicious.

I have an OW (original wristband)!
December 17, 2007

Robert F
I’m one of the lucky few in the original wristband crew – good times for the old school vayniacs – before you sold out and all

QOTD: Medium rare – or ground and raw (yummy steak tartare!) can’t seem to find tartare anywhere in the midwest though – just have to bust out my meat grinder and do it myself!
December 17, 2007

wwave
QOTD: Raw. There is nothing better than a tartare prepared table-side with all of the accouterments.
December 17, 2007

stevek1510
QOTD….medium porterhouse with Peter Luger’s sauce
December 17, 2007

Senator
Well, I voted for Brandon on the interception but I had to laugh when I saw that the name of his team was the Butte Pirates.
December 17, 2007

GrapeStuff
Wrist Band: Got both the ORIGINAL Vayniac wrist band AND the new one!! I tried to bust them both out at the CrushPad event in SF in December when you mentioned only 1 other person had both but you had moved on by the time I had them out. NEXT time at CrushPad I will be sure to rock them both!!
December 17, 2007

Trevor F
Well done–Don’t like to see any red.
December 17, 2007

Phocion
QOTD: Medium rare!!!!!

Actually a few weeks ago, I had a creole seasoning rub ostrich steak and it was AMAZING.
December 17, 2007

Robert Ryan
I love my Steak Medium Rare. That’s the biggest bottle of wine that I have ever seen!!!!
December 17, 2007

wm mole
Sirloin baseball cut rare, butterflied and cooked a few minutes more.
December 17, 2007

Marc
QOTD: medium rare
December 17, 2007

Big Nick
Great show GV. Nobody wanted to believe me that you can drink a good quality riesling with a nice steak or beef cut. Have done it for a while that way, and the wife and I love it.

QOTD: Nice Ribeye with the wife’s homemade marinade and grilled to a nice medium pink. If you get a large enough steak you don’t even need potatoes or the salad.
December 17, 2007

Fred Liu
QOTD: I like it rare, grilled with black peper, and serving with some potato and grilled tomato. That is it, yeah, I like it.

The boy is slightly in the lead now, I will put his link on my site. He is a little, hansome.:) Nice episode, because I think I know where to get the 2002 Dâ€™arenberg Noble Riesling this time.
December 17, 2007

David M Roberts
QOTD: Medium rare. Isn’t that the only way?

No one’s answered “blue” yet.. there must not be any vampires on the Vayniac list.
December 17, 2007

sky
lovin the old school wrist bands gv. drink up!!!(”you can swallow or you can spit, or you can choke on it”-some u2 song mid 90’s) drink don t spit eat more steak!!! i ate vegetarian for 20 years and then gave up the fight.i love steak!!!but i lean more towards burgundy than bordeauzzzx whatever .. QOTD really rare extra rare hit it on the head and drag it to the table rare. with some noble rot desert wine please!!!—thanx for reminding every one else that its ok not to follow the rules,gv. i love eden valley reisling with spagetti,pbr with tuffles,and La Grange with pizza… just a few of my personal pairings……keep fi9ghting ythe good fight … signing off from nc….
December 17, 2007

Bill Madlem
Depends on the cut: Filet – MR; Strip – Med; Sirloin – MR; Flank – Med. All cuts are great with sauteed red onions & basil wine butter. mmmmmmmmm
December 17, 2007

Mike B
QOTD: Au Poivre, baby!
December 17, 2007

Tjostolf
ummmmm … delish … Filet … Medium Rare, and a ‘97 Brunello
December 17, 2007

Carl
I like my buffalo steak ground as in Burger form, semi-chared on the outside, medium inside with bacon on top with Cypress Creek? (Arcata, Ca.) Chevre with truffle-Hold the bun if you please.
December 17, 2007

Cosmo108
QOTD: Medium rare
December 17, 2007

Pastafari Pirate
I too have the original black wristband!
QOTD: marinated in my own basil / lime / garlic / pepper / onion / wine marinade, then grilled (medium) over charcoal (not gas!) with plenty of soaked wood chips burnin’ and smokin’ right on the charcoal, under a closed-top grill so that the meat absorbs lots of smoke. Chips are mostly hickory and alder, and maybe a bit of cherry or apple wood chips (but mostly hickery).
December 17, 2007

kevin D
Gary Great episode. I love my steak medium rare always.
December 17, 2007

19namath69
QOTD = It was Well done…
December 17, 2007

jenny C
QOTD: Medium Rare-thanks for asking
December 17, 2007

E-Rock
QOTD: Black and Blue
December 17, 2007

thepiratedoc
QOTD: Charcoal-fired and peppercorn-laced with a port wine reduction that will melt the glaciers of Greenland … that is how I like my steak.

And a glass of good Cali Cab to extend the ecstasy just a little longer. Smoke ‘em if you got ‘em, gentlemen.
December 17, 2007

Loweeel
Steak — Medium rare if it’s at least 3/4″ thick and the place actually knows that MedR means “lukewarm pink center”; otherwise, RARE, baby.

I have both the black and the red, and they went to wineries in Israel with me this summer, including Castel before you tasted it .
December 17, 2007

sky
no, really.. La Grange with pizza. It had more to do with the company than anything else. One of my favorite gals had stopped by and we had been partying all afternoon and we ordered pizza from the only place that would deliver to the house and…. I looked around and decided I had to go downstairs to find some better wine so I asked the most beautiful guest in the house to help me pick out something… she kept saying “no..no..save this for a special time…..”..well we opened it and it worked kinda…and then the next afternoon she came back to share the other half of the bottle still in the decanter( we actually had enough sense to wait) and we still had cold leftover pizza to go with.. what a great weekeend what a great friend what a great family
December 17, 2007

Elisha
Qotd: I’m not the biggest steak fan, maybe because I prefer food well done, and that’s how I would order my steak. It may get me kicked out of some fine steak restaurants but that’s the spice of life. Cheers
December 17, 2007

H-Why
Gary – nice episode. Especially liked the story about the Oak Monster smacking you in the face on the playground and people still talking about it 6 years later at graduation. Too funny.

QOTD: Medium rare on the BBQ. Simple and yummy.
December 17, 2007

Mike Vit
A nice BBQ’ed Ribeye – Medium Well… soaked in Peter Luger sauce with a sprinkle of adobe. Very Nice!!!

SS Chris recommended that I visit this site. It’s AWESOME… I’m passing on to my friends….

Mike Vit
December 17, 2007

Jeff Simon
Steak prepared medium rare plus, always a ribeye. Love this topic although I would have liked to see some winners.
December 17, 2007

Dano
qotd: medium well! With mash and gravy. That Riesling sounded very nice too.
December 17, 2007

sky
please someone cook me a great steak or tell me the restauraunt to go to.. I spent so long being a vegetarian that im out of the loop,.
December 17, 2007

Chris Bertolotti
Great show! Have to try that Riesling/Steak pairing.

QOTD: If it can’t be a Luger’s porterhouse, then I’ll take any variety medium to medium rare with our typical summer grilling marinade of red wine, soy sauce and garlic.
December 17, 2007

amgryger
I have both wristbands. Thanks again for those.

QOTD: I like my steak medium rare.
December 17, 2007

Siggi from Iceland
Gary, Gary, Gary, ever since I found out about winelibrary(about 2 months ago)
I have been a fan of it and watched every show, and please get DK back on, cause he rules:D

QOTD: RARE, completely RARE baby yumm, yumm:D(we are talking about maybe 1 min on each side)
December 17, 2007

Lev M
QOTD: Medium rare (rare on the skirt steaks). After grilling, seasoned with olive oil, salt, pepper and a little lemon juice.
December 17, 2007

RANDI
Oh No…NOT TAPESTRY!
December 17, 2007

sky
hey port should go with steak, no??? i see some enticing old ports on our company list,gv what can you reccomend? burmeister 96,dow 77 1.5l,dow 94,grahams63,grahams94,dow senhora da ribiera 04, whats good gv can you do a cold weather port episode to keep us warm? oooouwh…dow 85… i think thats my pic
December 17, 2007

danseng
I like my steak medium, with mushrooms and a bottle of Turley.
December 17, 2007

Kevin M
QOTD – Medium rare. Great show!
December 17, 2007

Toke-Dawg
Come on, Gary. I’ve got both wristbands.
QOTD: Medium rare.
December 17, 2007

Kevin M
QOTD – Medium rare. Great show, Love th desert wine idea!
December 17, 2007

Malarkey
I have the old wristband! Woo!
QOTD: rare, of course, there is NO other way.
December 17, 2007

Tgatesman
QOTD: Medium rare…is there another way?
December 17, 2007

Fibonacci
Medium rare
December 17, 2007

Brian
QOTD: with my wife. It’s hard for anything to taste bad when you’re eating with someone you love.

Typically I use a ground coffee/kosher salt/pepper/paprika rub and pan sear in a skillet until just past rare but not quite medium rare. Tablespoon of butter to sautee greenbeans and serve over. Toss in a bottle of petite sirah, a beautiful woman, and warm summer evening and there are few things in life of equal.
December 17, 2007

Blair Anderson
QOTD: Rare baby!
great episode
December 17, 2007

Kevin Marsh
QOTD: Medium rare, w/ cracked black pepper please
December 17, 2007

sky
dude thats wierd!! who’s robert f ? thats my name well my first name and thefirst letter of my last name …..hmmmmm………
December 17, 2007

Adam J
QOTD: Medium rare is the to go.
December 17, 2007

Tommy Vernieri
That is an insanely huge bottle. How do you even go about pouring that?

QOTD: I like my steaks medium-rare. Anything colder than that really turns my appetite off. Just salt and pepper is the way I usually go, but steak au poivre with a brandy pan sauce is nice sometimes too.
December 17, 2007

Robert Howells
Prime Rib medium well with Tempranillo.
December 17, 2007

rafi schutzer
QOTD: I like my steak well-done, maybe even a little burnt.
December 17, 2007

Al French
Medium rare. Is there any other?
December 17, 2007

Mark
Medium Rare, But reaaallyy caramelized on the outside, so it has to come from a SMOKIN hot pan.
December 17, 2007

Tom (vtjones)
I prefer a 1.5″ thick ribeye steak cooked rare to medium rare.
December 17, 2007

Sim
medium
December 17, 2007

Tommy Vernieri
I don’t have that original wristband. I was just an occasional viewer when those were going around.
December 17, 2007

JACKnATLANTA
QOTD: Medium rare. If I win WBO1 I’ll take you to Hals in Atlanta for a steak that will knock your socks off!
December 17, 2007

ChrisR
QOTD: Medium Rare. Hell, I’d order it medium rare even if I was at a restaurant in Tijuana down by the river!!
December 17, 2007

Grape Expectations
QOTD: Dry-aged bone-in rib eye, on the rare side of medium-rare, cooked over charcoal and seasoned only with salt and pepper.
December 17, 2007

Kelly In South Dakota
QOTD Always Medium Rare
December 17, 2007

nancy A
rare
December 17, 2007

amy vibbert
QOTD: medium. yummmm
December 17, 2007

Lenny
QOTD:

Rare!!!! A nice red center.
December 17, 2007

Penney
Medium rare, and I like Cabernet with my steak.
December 17, 2007

T. Holland
Too bad the Aussie reds didn’t really cut it. Btw, the Pats did NOT get lucky. The only reason the Jets were in the game was Pennington. The guy may have no arm, but at least he knows how to play the position.

QOTD: Medium rare.
December 17, 2007

laika Rose
well done
December 17, 2007

laika Rose
well done
December 17, 2007

Skol
Love my steak as a filet medium-rare to rare ( in the US ) with Bernaise or au poivre.

Nice episode. I need to try a sweet dessert wine with steak.
December 17, 2007

Chris Ridout
Great show Gary. I’m gonna try the riesling with my medium rare top sirloin steak this weekend, thanks.
December 17, 2007

johana S
bloody rare
December 17, 2007

johana S
bloody rare
December 17, 2007

KAHUNA
QOTD: generally from a dead cow
December 17, 2007

Nathan L
A little observation. I’ve NEVER seen you like a wine that WE rated over 90 points. Their tasters must all have palates lightyears different than yours. I will say in my limited experience comparing my scores to theirs I find the same thing. They really seem to have a thing for wines in a more candied style. QOTD: Rare as all hell. Just a good sear is all you need baby!
December 17, 2007

nodoubt
Just burn the E. coli off both sides and I’m ready to roll.
December 17, 2007

Andy
Got to try a late harvest Reisling with steak dude… Sounds awesome.

QOTD—- The steak has to be cooked medium on charcoal servrs with fresh crab meat on top … maybe a little Cali Cab too…..
December 17, 2007

AlisonD
1. The steak looked delicious!
2. I have a black armband = )
3. I made my donation to Menu for Hope (my choice was the 10 hr Napa tour, sorry I think my chances to win “you” are not very high, too many people picked it! = (
4. I have two friends who either drink Cabs or Sweet Rieslings, I always found it odd…

QOTD: Used to like my steam medium, but I have graduated to medium-rare..yummmmm
December 17, 2007

Tom Cameron
Steak- Rare and barely seasoned. Good meat, like good wine, brings its own flavor party.

Ordered up my holiday pack on Friday, and the GF and I are pumped about it!
December 17, 2007

Ray and Joanne
We like ours medium rare.
December 17, 2007

jfoobar
OK, I am boring. MEDIUM.

Late harvest riesling and quality carne I have to try. Got some gifted Omahas in the freezer I shall go thaw.
December 17, 2007

Mike
QOTD: Medium to medium well with a nice cabernet sauvignon, mushroom and onion glaze on top.
December 17, 2007

Cookiedds
I like my steak below room temp with a nice sear, rare.
December 17, 2007

Bryant J
I would have to say medium to medium rare. Dessert wine with steak is very interesting.
December 17, 2007

IPv6Freely
Gary,

I like my steak medium rare, served on a sizzling pan, with some nice spices after being marinated in red wine. mmm!
December 17, 2007

Todd Smith
QOTD – Medium rare to rare.
December 17, 2007

Jim Bube
Medium. Uh huh. Uber medium
December 17, 2007

Craig Owen
QOTD: Medium rare, nicely charred! w/a good Chateauneuf or Aussie GSM blend, slow-baked potato & almond string beans on the side.
December 17, 2007

BobMac
Medium rare…with a Silver Oak, of course.
December 17, 2007

Bryon
Good quality beef needs only a nice sear on each side to reach perfection.
December 17, 2007

Abel
QOTD: I like my steak grilled over oak or mesquite and very rare.

Gary, do not forget how many people left comments on your birthday. We may not always show our appreciation, but it is always there.
December 17, 2007

DannyK
Medium rare baby. Ain’t no other way.
Pats may be lucky. Lucky all the way to 19-0!!!!!
December 17, 2007

Cookiedds
Saturday at cafe Artemis I had a perfectly prepared rare filet served with blackened asparagus over a sweet potato puree with a thick beef essence reduction that resembled liquified collagen. Montana could use a few more restaurants of this caliber.
December 17, 2007

Tom H
medium-rare
December 17, 2007

J Kent
QOTD: Medium rare (I’m brave, not foolish)

P.S. I gots me one of the old wrist bands as well as one of the new, but I still owe a new picture (I’ve been student teaching the last few months- sorry!).
December 17, 2007

Moomba
The only way to have a steak RARE
December 17, 2007

Stuart Tinker
QOTD: Medium rare, with a nice salt and pepper crust, and a little slab of blue cheese.

Great show Gary, I’m a lurker coming out and will stay out.
December 17, 2007

winelover4ever
Steaks and dessert wines?????……I’ve heard that before, but I’ve never tried it. To be honest, in the wine world any pairing you enyoy is valid…. so don’t listen to any of those rules and go for it ….if you like it that’s another alternative, if not, keep trying other pairings, you might probably find one you’d love.
About the steaks: I like some havana marinating sauce my wife use. Little bit of salt but no pepper please. A thick cut preferably and medium grill cooked. Some sides like steam or grill vegies, mashed potatoes and a good red wine.
Last dissapoiment…..I opened a 1990 Canon La gaffeliere to pair with a nice fat New York strip and it went all wrong. The wine was so fancy and sexy that it was better alone than with steak. That’s why I keep trying….my next stop will be a riesling or sautern with red meat.
December 17, 2007

paul
Grilled Skirt Steak Marinated with Cilantro , Garlic, Cumiin Vinegar. Serve with Argentine Chimchurri
December 17, 2007

RandyB
Great show as usual GV. Never imagined pairing a desert wine with steak. I’ll need to try it.

I have two old school wrist bands. In fact I wore one to Crushpad and watched it crumble before my eyes…not quite the quality of the new ones.

QOTD: Filet – medium, ribeye – medium rare. I could go rarer but sometimes even a US prime steak will be a little tough if not cooked properly.
December 17, 2007

Stu
QOTD: Medium toward medium well. Cannot stand the sight of anything near blood in my steak.
December 17, 2007

DaveJ
QOTD: Medium rare, Thank you .
December 17, 2007

J vandersloot
Gary, We love the steak when we can still hear it mooing. Also, if we win this contest I will donate this wine at our local Hospice auction in Walla Walla in Feb. Farmer Jim
December 17, 2007

andrew w
qotd: medium with fresh ground peppercorn is all i need.
December 17, 2007

Horacio Campana
I like my steak medium rare. If only I could eat Kobe every day! Greetings from south of the border!
December 17, 2007

Mike S.
400 comments already. I predict 1156.

QOTD – Medium rare to rare.
December 17, 2007

Susie Q
Medium, but it usually comes medium well.
December 17, 2007

TheDumbPhase
QOTD:

Black N’ Blue, just like the cheesey 80’s Metal band. “So hold on to 18…”
December 17, 2007

Jang-Woo Park
great show gary.
btw, you drank a lot of wine today. very unusual…

qotd: just solid medium.
December 17, 2007

Ara K.
I like my steak medium. Anyhting more is a travesty
December 17, 2007

Rudeman
QOTD: Lightly seasoned and grilled medium rare over mesquite or oak coals.
December 17, 2007

grape_ape
QOTD: Medium rare, with just kosher salt and fresh ground pepper.
December 17, 2007

RonC
Good show.

I have one of the original writsbands.

Never considered having a dessert wine with steak. A little surprised you didn’t sample a zinfandel.

Qotd: I like my steaks medium well.
December 17, 2007

Blair Mastbaum
Steak is best when medium rare and covered with high-quality blue cheese. With Syrah. And potato chips from that small producer on Long Island’s North Fork. Cheers, Gary, for another great episode.
December 17, 2007

Kazi
QOTD: Medium
December 17, 2007

Ben A
Medium-rare with good friends and good drink.
December 17, 2007

Mount Saint Pipier
Au poivre, medium rare, with a bold cab; followed up by a 20 year old Tawny (Kitaen)
December 17, 2007

CharlieMay
Medium Rare…
My Girlfriend will tell you if you leave it on the grill for more than 30 seconds per side, you over-cooked it. I guess that’s just a little too under-cooked for me.
December 17, 2007

Corey Keith
Medium rare. Lots of black pepper.
December 17, 2007

Ryan Mac
Aged ,stuffed with garlic, cooked to a nice medium/medium rare with a nice Jack Daniels/red wine reduction… well, that did it. Gotta go buy one now, thanks GV.
December 17, 2007

Gotsha
Medium-rare and stuffed with foie gras. Wouldn’t be caught dead drinking it with a sticky wine.
December 17, 2007

calzoneous
medium rare with cabernet.
December 17, 2007

Evanny
Medium rare for the steak. Planked if I’m patient. Salt from an ancient sea. Oysters, blue cheese, radish sprouts. Frizzeed (sp?) onions. Demiglace. Slices of boiled potato. White truffle oil.
December 17, 2007

Darrell T.
I like my steak medium rare!
December 17, 2007

Ash Burns
I know you are supposed to eat it red, but I love mine medium well and seasoned well. And “well” does not equal loads of seasoning. The best steak I’ve ever eaten (in response to a previous show I know) was at the famous Peabody Hotel in my hometown Memphis, TN. It was two years ago, but I swear I can still taste it if I try hard enough.
December 17, 2007

Timothy Burke
Another fine episode today, I’ll have to give the Riesling a try next time I make a steak. I’ll make sure to order it after the holidays when I know I got the extra cash.

QOTD: I prefer my Steak to be medium Rare,with no sauce or anything. If the steak is cooked correctly you wont need to add anything special. But should I use a sauce, I really like the sauce you get at TGI Friday’s. The Jack Daniels sauce, otherwise I use a sauce that I made up myself which is my own secret recipe.
December 17, 2007

KNode
QOTD: I actually have different preferences for steak depending on what type of restaurant I’m eating in. If it’s like Texas Road House or somewhere similar, then I like a sirloin medium well with A1. If I’m at a really nice steakhouse, then I prefer a filet somewhere between medium – medium well. I can’t handle TOO much pink.
December 17, 2007

Gimme More Loire
QOTD – BLUE all the way with a hit of dijon – match made in heaven!!!!
December 17, 2007

Andrew Vitale
I love my steak rare. Any other way and you would be doing the slaughtered cow a disservice. Enjoy!
December 17, 2007

tnfdude
QOTD: ribeye, with salt and cayenne seasoning. you gotta try it!
December 17, 2007

Jeff D.
Always good as usual.

QOTD: Medium well typically, always with a little A1, though now I’m really digging cheese with the steak too. All different types of cheeses. Really good.
December 17, 2007

Sam
Carbon on the outside, kicking on the inside.
I like the sound of goosenberry better.
December 17, 2007

Coupe 60
QOTD – I go medium rare on my steak. Ribeye is my dead cow of choice….
December 17, 2007

Ironian
QOTD: Medium rare, au poivre

Excellent show – the spontaneous chug of reisling caused some involuntary un-expectorant
December 17, 2007

Fred S
That’s easy ‘medium’. Yeah you pulled a lurker out…..
December 17, 2007

Ed-Phx
QOTD – Medium with a medium char on the outside.
Ed-Phx
December 17, 2007

Phil G.
QOTD: I like my steak Medium. And I have tried the late harvest pairing…very good.
December 17, 2007

DanielJ
QOTD:Medium Rare of course

Great show Gary,you’re Jets showed some promise yesterday. Have a healthy and happy week.
December 17, 2007

Alex
rare, or med rare
December 17, 2007

daWineGuy
QOTD: I like my steak dead.

Great show once again.
December 17, 2007

Taylor
Riesling, with steak that’s awesome can’t wait to try that one out! I have a new wristband just thought I’d throw it out there.
QOTD I usually like minimal seasoning medium-rare cooked over a charcoal grill!
December 17, 2007

Grapedigger
Man theat 6L is a monster of a bottle!! I like my steak medium topped with Silver Oak reduction sauce
Cheers
December 17, 2007

Boog
QOTD: I like my steak burnt to a crisp on the outside and juicy medium to medium rare on the inside, but I like it most with 6 liters of Silver Oak.
December 17, 2007

bfrankphoto
Medium Rare with a bit of the juices on the plate. MMMmmmmmmâ€¦
December 17, 2007

Glen DiGirolamo
I eat my steak…….”BLACK & BLUE”

Hey, at leat I didn’t say Pittsburgh …!!!!

Oh, and I would love to get a XXXL tee shirt but you don’t make them or I would have ordered one already.
December 17, 2007

Buffalo Brad
If the cow isn’t still kickin you might as well eat chicken. Rare baby!! Love the show. Go Bills
December 17, 2007

DirtWineKen
One for three today; but a good show nonetheless.
QOTD: RARE, please.
December 17, 2007

kadair
Medium rare all the time.
December 17, 2007

SteveW
Great Episode – too bad the wines sucked.
QOTD: Medium Rare with mushrooms and a Big Cabernet or Syrah.
December 17, 2007

Vinsant
Great show…a riesling with steak…who da thunk?
QOTD; medium rare
December 17, 2007

Steven Malone
Straight up Medium. Definite nice large pink center, tough to get done perfectly. Not into blood red or grey!!
December 17, 2007

brandon
QotD: Ribeye, grilled med-rare. Topped with portobellos sauteed and smothered in a caberenet reduction. Light seasalt and black pepper.

Another lurker revealed….I am so ashamed. Ah well, more comments to come! Love the show.
December 17, 2007

Evil Homer
Medium rare baby!!!!
December 17, 2007

Blankjeff
Medium rare, just a little pink, but still nice and warm.. mmm…steak. Darn, I need something to eat.
December 17, 2007

Eric
GaryVee, YOU ARE WELCOME! You rock, man.

QOTD: Pan seared, then broiled rare with melted butter and herbs. Thats birthday steak, right there. MmmHmm.
December 17, 2007

akellner
I have the balck and the red. I like steak medium+. I am going to try late harvest with steak, sounds liek it could work, but I’m gonna have to try it. I’ll let you know.
December 17, 2007

SteveM
Steak should only be eaten medium rare. My Dad used to overcook our steaks, and I didn’t learn to appreciate good steak until I tasted one not burned to a crisp! Keep up the good work–I’m learning so much it’s scary.
December 17, 2007

MattZZZ
Medium rare is where it’s at. I used to cringe when my girlfriend ordered steak well done, but I have finally convinced her that medium rare is the sweet spot. Cooking it more is a waste of good beef ;-(
December 17, 2007

Glazer
Gotta go Medium-Rare, and I just wore both of my wristbands, old and new, at my blind wine tasting.
December 17, 2007

Tom Renn
I’m skeptical about the late harvest reisling and steak pairing but I have a nice TBA in the cellar so I’ll give it a try.
December 17, 2007

BryanJ
Total lurker here- but I love the show. Can’t wait to try my Christmas 4-pack.

QOTD: Just barely medium rare. Anything past medium is a waste of flesh.
December 17, 2007

Bob Z
Pan seared to medium rare with a just a little olive oil and some salt and pepper. Can’t beat it.
December 17, 2007

Tom Renn
btw.. I like my steak md rare… Argentine style
December 17, 2007

John J.
Gary, you can’t do steak on the show any more because all I could think about was steak. Now I’m starving!

QOTD: Med rare with bearnaise sauce. Hmm…
December 17, 2007

Rico
QOTD: like my steak realy well done, like close of been burnt
December 17, 2007

Dash
QOTD: MMmmm Steak… I wish I had some steak right now! I like mine medium rare.
With some really good garlic potatoes.
December 17, 2007

Jason Henderson
Great show today….I’m digging the Riesling late harvest.

QOTD: Medium Rare–nothing else.
December 17, 2007

familydoc
QOTD: Pepper, mushrooms, med-rare, nothing else.
December 17, 2007

Michael D
Great show, Gary. Looking forward to trying the dessert wine / steak combo. Sounds interesting…

QOTD: Rare to medium rare. BUT, more importantly, pan-seared, not grilled.
December 17, 2007

Dorothy
QOTD: I love steak almost any way you can make it. Medium rare is the way to go. Plus I like veggies cooked in the steak juices. Yum.
December 17, 2007

E
I have no idea what I would do with a 6L of Silver Oak. I’d probably donate it to the office or something.

QOD: but I like it Pittsburgh! Seriously though, if it’s a decent enough steak keep it primal and rare, with salt, pepper, occasional herbs de provence or maybe even some blue cheese at the end if I’m in the mood. And the following things have given me much joy with it: Gigondas, Madiran, Ste-Estephe, the Miradero merlot, Haut-Monplaisir, and yes, Napa cab. It was recommended to me once that a highly oaky chardonnay was an ideal match for a charcoal grilled steak, but I have never yet tried this.
December 17, 2007

Christopher J
Great show as always. I am telling you, you should use the comments from the episode before for drawings, that will make everyone comment every day.

QOTD: Rare to medium rare, crispy on the outside. Depends on my mood, sometimes I like well done.
December 17, 2007

vivianovino
QOTD: Medium to medium well, yo.
December 17, 2007

2thdr
QOTD: Medium rare
December 17, 2007

Caren
QOTD: not much of a carnivore but if I do a little taste, it has to be MR. Original black wristband here.
December 17, 2007

Daniel
QOTD: I like my stake seared on both sides with some kosher salt and a little good olive oil.
December 17, 2007

t_moderne
I like my steak with a 6 liter bottle of Silver Oak. Wow.
December 17, 2007

avanagee
QOTD: medium rare. yummy!

wow! I am looking forward to trying the dessert wine/riesling with steak.
December 17, 2007

t_moderne
Give me a NY Strip or a grilled porterhouse, rubbed with garlic, and after grilling, pour some good Tuscan olve oil over it and a little kosher salt and pepper. Great. Best if served with Silver Oak cab, especially in a 6 liter bottle.
T.
December 17, 2007

Dan Backley
I like my steak uneaten. Because I’m a vegetarian.
December 17, 2007

KVolk
QOTD: Medium Rare and not a degree more….Rare if it’s prime rib….
December 17, 2007

Scott from Salt Lake
QOTD: Still-Kicking-Rare
December 17, 2007

Chris Bartell
QTOD: Medium-Medium Rare with salt and pepper with homemade french fried.

Great Show Gary! Keep up the great work!
December 17, 2007

mark Fisher
Medium- Rare
December 17, 2007

HO
QOTD
I like my steak medium rare
Nice show but not as great as last friday’s. I’ll bet you did know this was a family show, my son, 11 years old, loves to watch with me almost everyday
Scott
December 17, 2007

Chad Spacey
I like my steak Medium Rare! Yum!
December 17, 2007

Obama_Man
GV, best episode in a long time!

QOTD: Grilled medium rare with kosher salt and a little fresh rosemary
December 17, 2007

WeisGuy
Medium rare all the way!
December 17, 2007

Smith MBA
QOTD: Mooing!

GV: you opened my mind to the power of the Internet
December 17, 2007

Take Back Herm
I like my steak lightly seasoned with salt and pepper and cooked medium rare.
December 17, 2007

Pinuck
QOTD–

blue!

(maybe with a pan sauce, like a blue cheese or mustard dream or demi-glace)
December 17, 2007

Christine
ya im all about medium-rare too!
December 17, 2007

Stanvh
RADOOL Gary!

I’ll have to try some dessert wine with my steak “Seared on the outside, deep pink on the inside” — which I call medium-rare.
December 17, 2007

Cameron Ghazzagh
QOTD: medium-rare with a little bit of blood left (because that’s how I role.)
December 17, 2007

Nathan Spady
I like steak pretty much every way except for mooing. Medium to medium-rare is my favorite though.
December 17, 2007

Rice
QOTD: Medium rare if itsa really excellent cut, Medium if good, Medium well if from the restaurants…. and I’m disappointed with Silver Oak these days. If I win, I’m auctioning it off and sending the proceeds to Menu for Hope
December 17, 2007

Shawn Mariani
Well Done. My girlfriend is a veggie, so I can’t get by with too much.

Thanks!

http://www.OTCHSTER.com
December 17, 2007

WhiskeyLima
QOTD: There is NOTHING better than a great steak cooked medium rare to medium. If you go past that it’s not a steak…it’s leather. PLEEEEEASE do not buy a really nice steak and cook it medium well.
December 17, 2007

KJlost
Don’t feel too bad GV, you’ll get 13% of the response on tomorrow’s show, not 13 comments.

QOTD: I would like to have some nice steak first before I answer…preferably with that Silver Oak. However, as with most meat, I do steak medium well-done just to be on the safe side.
December 17, 2007

Robert Rittenhouse
QOTD: Still bleeding
December 17, 2007

Darold
I wish I did not live in GA, where we can’t get wine shipped in. Otherwise, i would have had the Noble shipped in. I have a mission tomorrow to try and find it locally. ‘

QOTD: No more than medium rare, primarily naked with only pepper, A1, onions, OR mushrooms….

Speaking of which, I had a nice Sirloin tonight, with pepper and mushrooms on the side. I am full, but my mouth is watering for some more.

PS: I want me name entered into the drawing (just to see if I win), however, if DAROLD is called, go ahead and pass me up and give the wine to the next name pulled. I could really use the money value of that bottle, but couldn’t imagine pulling that kind of move. I just wouldn’t be able to get that much enjoyment out of it. Oh well, hopefully one day.
December 17, 2007

TomB.
Bought an Anglianico this weekend just to try! (Rubrato Aglianico Dei Feudi Di San Gregorio, 2004). NEVER would have done that without your show….

QOTD: Medium rare, always….
December 17, 2007

John from Gainesville
QOTD: Medium
December 17, 2007

NathanN
Good show GV! Ya I got the old school wristband x2.

QOTD: Medium rare with my wife saying how can you eat that there’s blood all over your plate.
December 17, 2007

David Mick
Seared, almost chared. Slightly over medium. A place called Sullivan’s in Raleigh, NC cooks the best.
December 17, 2007

Billy Hartwick
Gary,

I like my steak with great friends and a bottle of cab. Cajun style filet mignon with oysters on the side will do just fine.
December 17, 2007

Jeff
QOTD: Medium rare!
December 17, 2007

Brad Miller
Right between medium and medium rare. Yumm.
December 17, 2007

Aaron
Definitely NOT a veggie-tari-ari-ari….arian. pwth. Cook it up with butter in a scorching high heat oven, leaving the middle med-med rare. I don’t want to feel like a little person pouring that bottle, but I will let my giant friend splash me. HIT ME GARY V!!!
December 17, 2007

Scott
QOTD: Medium rare baby!
Now let’s bring on the silver oak monster.
December 17, 2007

Nelson G
Medium all the way.. great show!
December 17, 2007

Anthony M.
Medium Rare or Bust!!!!
December 17, 2007

Scott F
great episode. i tend to think that steak and wine is one of the most delicious combinations on the planet. though it depends on the wine…and the steak for that matter.

QOTD: Medium Rare “for the win”
also, gotta throw on some sauteed onions and little melted butter on top. its healthy eating at its finest.
December 17, 2007

Scott
Did anyone else catch the team name of the little league football team in the link? I suspect that coach is a vayniak!
December 17, 2007

stephen j
DEFIANTLY trying the Riesling! also I like my steak kinda rare.. a little garlic and olive oil in the pan and just barely sear the sides.. leave the middle pink and juicy:P
December 17, 2007

fernandob23
Ribeye, Medium – Medium well with garlic mashed potatoes and some green veggies.
December 17, 2007

Kevinatfieldsound
QUOTD: Medium Rare. Period!
December 17, 2007

Ernest_G
QOTD: Well done, for the most part. I’ll have some dishes medium, but I cringe at rare meats. Though, I’ve been caught eating a bite of meat raw with salt.
December 18, 2007

Foster
QOTD: Medium rare with a nice salt and pepper crust. Sometimes a little blue cheese, especially with filet.
December 18, 2007

Garrett C.
QOTD: medium rare is perfect for me
1
December 18, 2007

Ed Feazel
QOTD: Rare, little Dale’s

I just started watching, and I really like the show. Great work!
December 18, 2007

Darlene O.
Love the episode, Gary. Great ending…dessert reisling with steak. Ridonculous!! QOD: Medium rare….on a heated plate.
December 18, 2007

Snarf
I have a “basic black” wristband.

QOTD: LOVE that steak medium rare with the 6L of Silver Oak!!!

BTW GV, will the Jets be in the play-offs? The Steelers will be!!! Boooo Yaaaaaaaaa
December 18, 2007

Lindsay
QOTD: I love filet mignon, but I have to say growing up my birthday dinner was always marinated flank steak, grilled by my dad, with baked potato, artichokes, and crÃ¨me brulee for dessert. With a candle in it, of course. Hurrah!

Nowadays my steak has GOT to be medium rare and it has to be from a happy cow (organically fed, free-range, locally raised = happy!).
December 18, 2007

jason carey
i have the old one.. its in one of the armband videos you made,, its on my dog in the video
December 18, 2007

Duane Wood
I’ve done this paring before. It rocks.

QOTD: Medium Rare.
December 18, 2007

The Fanjestic
QOTD – Medium or Medium Rare.

Gary – I watched the episode when there was 75 comments around 6:30 and 4 hours later it’s almost 500 – good night!

I can’t hate on the lurkers for coming out for this because of the free wine -(I’m a free shipping junkie!) but I think anyone who wins this next bottle should donate it to the charity you’re promoting. I don’t want to sound like a suck-up or teacher’s pet, but as much as you give us and the wine community – I thinki it’s the least we can do.

So Vayniacs – I won’t win most likely, so I won’t have to make the sacrifice, but I just think it would be really honorable of anyone who does win to give the bottle back to the winelibrary to auction for charity. Now no one will see this, but if you do give your bottle to charity – I’m wililng to buy you any bottle for $100 or less and pay for the shipping.

A small conselation prize, but you do get a $1500 tax deduction (whatever the bottle is worth) + a free $100 bottle of wine + the satisfaction of giving over the Christmas holidays!

If you keep it – well I can understand, but the value of donating it back to wine library for charity – I just think that will end up meaning more to you!

Cheers!
December 18, 2007

Matt Daley
QOTD: I am going to have to go with medium rare, but i def. like more pink than well done!
December 18, 2007

laposte
QOTD;
Warmed in a cool oven (275) until internal temp reaches 90 (20 minutes) then dropped into a preheated skillet that is hot hot for about 30 seconds/side.
December 18, 2007

Robin C
QOTD: medium rare Dessert wine with steak. It just sounds wrong, but I’ll give it a try.
I had the St. Jean Du Barroux L’oligocene tonight and loved it. I could almost discern the bacon. Loved the cherries. I really felt the 15% alcohol.
Eerie that you should mention the original Vayniac wristband because it got knocked off of a table onto the carpet yesterday and your mention of it reminded me to look for it – the cats were playing with it.
How does it feel to be the enfant terrible of the wine world? And do many people think of you as such?
December 18, 2007

Jerry
Chugging from the bottle – such a beautiful move!

QOTD: I’m starting to appreciate different kinds of steak, and I think the cooking depends on the cut. However, in general, I enjoy garlic and coarse pepper seasoning, thick enough for a good sear on the outside while leaving a layer of medium rare, wrapped in bacon, and the juices glistening on the surface waiting to pour out upon first slice.
December 18, 2007

Dave Ribando
Awesome stuff! Best steak is medium rare with crumbled blue cheese on top, warmed for about 30 seconds. Serve with Syrah to cut the cheese salt. Enjoy!
December 18, 2007

Ina V-G
Mmmm…steak!
QOTD: From Wildfire Steakhouse – Horseradish crusted filet (medium), with extra horseradish on the side for a little dippy-dip
December 18, 2007

cma82
Nice show, I’ve always been a little hesitant to try australian botrized rieslings but I’ll have to pick one up.

QOTD: Salt and Pepper, seared medium rare in cast iron. Of course I only eat steak with 1962 Chateau Y’Quem
December 18, 2007

The Original Marc
QOTD: Rare.

I actually don’t like pairing wine with steak. I feel like the total is less than the sum of the parts in that case.
December 18, 2007

djs
Medium-rare to medium depending on the cut.
December 18, 2007

Gersh
Straight from the bottle, all right!

also as for the steak, if you could wipe its ass before putting it on my plate that would be nice.
December 18, 2007

Will G
QOTD: Medium is the way to go, not too raw, not too tough.

Original Vayniac wristbands in da house!
December 18, 2007

Hyperion
Never had a dessert wine before but I think now I’ll have to check it out. They sound so delicious..and for you to chug from the bottle Gary, its the last straw.

QOTD: Most steaks at restaurants I get medium but if its a really good cut like filet, I’ll do med-rare. The restaurant where I work does a filet topped with pimento cheese. Sounds weird but its ooooh sooo delicious!
December 18, 2007

jason carey
crusty and charred on the outside with black peppercorns all over it and an au poirve sauce and rare (but not bloody) in the middle.. Matched with killer northern Rhone Syrah, or speaking of D’arenberg.. The dead Arm.
December 18, 2007

Bob Khazaeni
Medium rare
December 18, 2007

Ben N.
I like my steak Medium and I love silver oak!!!!!!!!!!!!!!!!!!!!!!!!!!!!
December 18, 2007

DetzelPretzel
Pan-Seared to Rare. Get it off the heat. Let the meat rest. Deglaze that pan with water, Cab, and Balsamic. Carry over temperature has brought the steak up to Medium Rare and it’s time for that sauce.

Mushrooms or Gorgonzola: OPTIONAL.
December 18, 2007

Dominick Mack
QOTD – I like my steak still “Moo-ing” Extra Medium-Rare!
December 18, 2007

Todd
I love my steak blood rare.
December 18, 2007

MJRingstrom
Medium Filet Mignon is the only red meat I will eat!
December 18, 2007

ScottyZ
QOTD: Medium-rare to Medium…not too picky as long as it isnt grey in the middle. Need a little fat, a ribeye will do the trick. Maybe a little blue cheese/gorganzola crust and a good sear.

By the way, went to a holiday dinner party tonight, host said to bring a bottle of wine or an appetizer. Figured it would be a good time to try the Bandit box wine from the other day. It absolutely killed 3 other Hi-C pinot grigios brought by others. Very crisp for a box wine…Thanks for the tip.
December 18, 2007

Orville B
MED RARE – or not at all.
December 18, 2007

MaryJ
QOTD: Medium

Love the show!!!!
December 18, 2007

Roy B
Medium Rare. It’s the only way to do it, baby! Is there really anything more to say?
December 18, 2007

Patrick
I like it medium rare. That said, I often order steak rare. Too many places don’t know what medium rare looks like, or take it off the heat when it’s already medium rare. So if I get a steak at like Outback, I get rare (which ends up medium rare). At a proper steak restaurant, I get medium rare.
December 18, 2007

Tri-Bull
QOTD: Off the grill!!!
December 18, 2007

monkuwino
QOTD: Medium, simple with a bit of salt and cracked pepper.
December 18, 2007

duane adamson
QOTD: Medium Rare, the only way to have it.
December 18, 2007

jsuarez6
Nice show. Before I got into wine I would drink tea or Sprite with all of my food. Sprite is sweet, not like dessert wine, but sweet none-the-less. I think that is why a dessert wine might pair well with steak or any food.

QOTD: I enjoy a 16oz Ribeye Medium seasoned only with coarse sea salt and crushed black pepper. The steak should be seasoned a few hours before hitting the grill.
December 18, 2007

John Hanna
QOTD: I also like mine medium rare with 1997 Insignia or a 6L bottle of Silver Oak.
December 18, 2007

MikeBadger
QOD Medium. Great show!
December 18, 2007

Doug
Crusty on the outside and medium-rare on the inside!
December 18, 2007

D Webber
QOTD:
Medium rare strait off a good ol’ coal grill. And that last pairing seemed fantastic, I’m absolutely to have to try that this holiday.
December 18, 2007

Candace
Darn! Always the bridesmaid.

Love the idea of the Reisling with steak. I will seek out a late harvest and test it for myself.

QOTD: filet or rib-eye medium rare with a brush of garlic butter.
December 18, 2007

Sean
Medium rare (more rare then medium)
December 18, 2007

wtvLurker
not surprised on the riesling/steak hit.
a good semi-dry riesling is fabulous with a grilled hamburger.

qotd – very hot grill, medium rare.
December 18, 2007

Oz
Gary,

Thought I’d tell you that I have the original wristband. All thanks to your generosity over this past summer. Keep it up.

Oz
December 18, 2007

johnmaki
I’ve got one of those old black and green things!
QOD: medium rare
Do you subscribe to the Sauterne with pate, one of my favorites?
December 18, 2007

SacramentoCharlie
I do have the 2005 Vintage WLT Black Wristband. It was def made in that old world style while the maroon one has more of the new world appeal..

QOTD: Filet Mignon, medium rare.
December 18, 2007

cpd
QOTD Medium Rare, Lightly Blackened. Maybe a hint of garlic butter as well…
December 18, 2007

cpd
….Oh yeah, and of course I have the old school wrist band!
December 18, 2007

dank
brilliant, drinking from the bottle! a swig for the well made (not well-done, BOO!) steak.

QOTD: Medium Rare, wonderful. 145F on the inside.. mmm..

going to Luger’s on the 26th, and i cannot wait.
December 18, 2007

Doug Haas
Grilled over high heat, medium rare.
December 18, 2007

BPlague
GV just got some bad news from your people last week when I tried to get that X-Mas pack something changed and you won’t ship to WI anymore, wish I could join in but I can’t this time. Happy Holidays to everyone.

QOTD: Raw
December 18, 2007

Moises Pagan
I like my top sirloin, baseball cut, cooked rare and charred on the outside.

BTW, the site that I get my business coaching from, By Referral Only (www.byreferralonly), the owner, Joe Stump, mentioned you in one of his blogs. I clicked on your link and have been hooked. Awsome show! Now I need to sell some real estate so I can get some wines!

Thanks,

Moises
December 18, 2007

Mike
I LOVE my steaks medium rare and my sushi raw!!!!!!
December 18, 2007

Elliot
QOTD: Medium-Rare.

– Elliot K. (The Original CKC Representative) *Episode 225
December 18, 2007

Rajiv A
QOTD: Medium-rare, preferably with a little charring action going on at the tips. Juicy and burnt!

It was cool to see how you drink as opposed to taste. At first I thought you weren’t sniffing it, but now I see you get a good whiff right before you sip, and then one or two good sloshes right before you swallow.

Gonna pick up a TANNAT tomorrow! I’m excited!
December 18, 2007

Panoca
Great episode! Surprising pairing with the dessert wine. I’ll try it tomorrow.
And yes, i do have the original wristband.
QOTD: I like my steak medium-well.
December 18, 2007

Lewy
QOTD: kosher salt, freshly ground pepper, grilled or pan roasted to medium rare.
December 18, 2007

Chris Schachter
T-Bone for 2 (mines only) with horseradish and a big dumb red (the wine)
NO hash browns or creamed spinach
Desert is the bone
December 18, 2007

Bobby T
Medium Well! And always with red wine!
December 18, 2007

Derek Jensen
Well done, marinated for a few hours before being placed on the grill. Smothered in Jack Daniels Hickery Honeysmoke BBQ sauce.
December 18, 2007

Ed Sadkowski
Vary Rare, and so juicy that its almost like drinking
December 18, 2007

Justo Gonzalez
Gary Veeee,

I love my steak bleu. – JG
December 18, 2007

Mike
Medium rare with brussel sprouts!
December 18, 2007

ChadD.
Gary-just what I needed at the end of this rather crappy, busy ass, workday. You were cracking me up!!I have BOTH wristbands! QOTD: Medium Rare.
December 18, 2007

Phil G
Good stuff…

QOTD – I Like it medium.
December 18, 2007

ChrisR
QOD: Medium well – tuna steak or marlin steak (for the non red meat eater)
December 18, 2007

NathanB
QOTD: Hmm. I try and stay away from eating our friends. Seriously though, when I did eat our friends, I had a hard time cutting out the gristle
December 18, 2007

cody6766
Love the show man. I stumbled upon it looking for reviews on some wine a while back and have been watching since. I guess it’s been a few weeks now. I’m a college wine lover and server at a fine dining restaurant, so I get a double angled helping hand from the show.

anyway, QOTD: For a prime ribeye or filet I have to have rare, but anything else comes out med rare. Syrah or Cab with my steak, please!
December 18, 2007

caleb
QOTD: Red and rare – cool center. A little salt.
December 18, 2007

Kent I
Dude, 6L is a lotta wine
December 18, 2007

Nunnally
Question Of The Day: Medium Rare

Great Episode!
December 18, 2007

John Heneghan
Steak marinated in Red wine, olive oil, herbed marinade, grilled to medium with a pat of fresh tarragon butter! wow!
December 18, 2007

fruit bomb baby
QOTD: Charred with deep red (blue) interior, then I hope.
December 18, 2007

lurkerguy1981
ribeye rare
oh please let it be me, oh please oh please.
December 18, 2007

Karol G
QOTD: Medium
December 18, 2007

Ken
QOTD: Medium rare, grilled.
December 18, 2007

kaidog
Real sorry about Piedra Hill, wish you had done this show earlier as I just bought a bottle. QOTD- Gotta start with the best meat. Good meat = Good Steaks, then just rub in some rock salt, and grill on the BBQ with Kiawe wood (you guys on the other side of the pond call this Mesquite), Medium Rare. Das all.
December 18, 2007

Gene Shue
Medium – lots of pink, but no red please. Add a glass of Jordan Cab for a winning one – two punch. Go ahead hit me again…
December 18, 2007

Tzahi
QOTD-
very hot grill, 2 and half minutes each side and then another minute from each side, salt & pepper, my wife’s roasted potatoes and a glass of 2002 Dâ€™arenberg Noble Riesling

Tzahi
December 18, 2007

David L
Rare, Sometimes medium rare depending on the restaurant. Well done??? I’ll never understand that.
December 18, 2007

Daniel Rosas
QOTD: Anything cooked over “medium rare” is over cook for me…. And about the wrist band, I still don’t have, so Gary, hit me up.
December 18, 2007

Barry
QOTD: Medium Rare
December 18, 2007

ktw
QOTD – i like my meat as a Huston’s veggie burger because i’m a vegetarian
also to note that i have original black wrist band
December 18, 2007

Danq
I like our Canadian ice wines, but I love the Noble Riesling! Not as sweet, and the mango flavour hits me where I live! Favorite Aussie ’sticky’.

QOTD: From up here in Edmonton Alberta Canada, the only thing we take more pride in than our hockey, is our beef. Thick cut striploin, sea salt, coarse black pepper, bit of cayenne and paprika, drizzle good olive oil, and let rest for an hour. Blast the grill to at least 500, and drop it on for 2.5 – 3 minutes a side, so it’s a little more bloody than medium rare. A 2004 CastaÃ±o HÃ©cula Monastrell, and some grilled portabellas; best steak I had this year.
December 18, 2007

Montresor
Medium with salt baby!
December 18, 2007

Wine Lush
Great Show Gary!

I’ve been a big proponent of sweet wine with meat for years. Try Sauternes or Barsac (I like the edgier Barsac myself) with whole roast chicken and rosemary roasted potatoes (preferable potatoes roasted in goose fat for the full monty). Good Stuff!

I like my steak true medium rare. Hard seared then finished off at low temp in the oven. Makes great sandwiches with leftovers.
December 18, 2007

erin
Made out of textured vegetable protein.
December 18, 2007

Jim Sargent
QOTD: Barely breathing, like the Duncan Sheik song.
December 18, 2007

Tracey Bailey
I have been waiting to see this episode all day!

QOTD Medium rare, grilled, seasoned with salt and pepper.
December 18, 2007

jesus g c
heaven is between medium rare and medium well…
December 18, 2007

MagnumGourmet
QOTD – I like a thick cut rib eye with a little bit of kosher salt sprinkled on top seared on a cast iron pan for three minutes and then flipped and put into a 500 degree oven for seven and a half minutes…Perfect!!!!!!

Bring on the Silver Oak.
December 18, 2007

wine-ot
qod- porchini mushroom crusted!!!!!!!!!!!!!!!!
December 18, 2007

Eric Ov
It is a great day to be EricOv!!!!!!!!!!!!!!!

I almost fell out of my chair!!!!!!!!!!!!!!
December 18, 2007

Lisa Marie
QOTD: After today’s drool-worthy episode, we decided to have steak on Wednesday! Perhaps we’ll get a reisling! I marinate my (organic) steak in a homemade mixture of minced garlic, molasses, pepper and soy sauce, then sear it in a buttered pan. Sometimes I add a roasted garlic-mustard sauce or fresh salsa.
December 18, 2007

DolFan Jon
QOTD: It’s gotta be rare or black and blue for me

PS How bout them Dolphins!!
December 18, 2007

Garret Nagle
QOTD:

How do I like my steak? There are a lot of components that go into the making of a great steak. First, I prefer a thick cut of filet mignon or rib eye, because a thin steak cooks through two quickly. If the meat is of good quality, I don’t want a marinade that overpowers the natural flavors of the steak!

So first, I would dry off the steak and let it warm up in temperature just a little before cooking, rub a very small amount of olive oil on the steak, rub a half clove of garlic on the surface of the meat, some salt, pepper, and perhaps wrap a piece of smoked bacon on the filet.

Next, during the winter, I would sear the meat on both sides quickly in a very hot stove-top grill pan, and finish it off in the oven to cook the inside of the meat.

I prefer my meat cooked medium-rare, with an old world red wine such as a bordeaux or Italian super tuscan.
December 18, 2007

Jus in WA
QOTD: Super freakin’ rare, with all sorts of deliciousness on top: Mushrooms, creamy sauces, whatever works. OR, contrarily, just a little dry rub: Some rosemary, s & p, et cetera. Either way, so long as it’s bloody.

Also, 6 liters of Silver Oak doesn’t hurt either.
December 18, 2007

Eric C
QOTD: Medium rare
December 18, 2007

trevor corso
QOTD – medium rare
December 18, 2007

Josh in Burgundy
Great show again, love the steak theme. Maybe I will have a nice charollais steak tonight.

QOTD: Marinated in butter and seasonings, then grilled really hot but just for a minute or two on each side and finished in the broiler. OH mama does that sound good. As for the cut New york strip is what I am feeling right now
December 18, 2007

ev
If you’re looking for an “Eric OV”, I’m Eric Vo!
December 18, 2007

Josh in Burgundy
oh and medium to medium rare
December 18, 2007

Peter E
First I’d like to say I’m only a part time lurker GV.

QOTD: Depends on the cut of steak. But in general medium rare.
December 18, 2007

GeorgeW
What the sam scratch would I do with six litres of wine!!

QOTD: Seasoned with salt, pepper, garlic powder. Pan seared or grilled over coals, rare to medium rare.
December 18, 2007

Modesto Jeff
The oak monster has man boobs?!!

QOTD: I like my steak grilled with kosher salt and then a little fresh cracked pepper after going on the grill.
December 18, 2007

Matthew J
Medium rare, bonus points if it’s off a friend’s grill
Maybe some garlic mashed potatoes on the side
December 18, 2007

batstongue
New Zealand grass fed porterhouse steak,marinatd in thyme,lemon juice and olive oil 2cm thick cooked on hot plate of BBQ 3 minutes each side so medium rare.Gets a crust on it.Leave for 5 minutes so red juice comes out on plate and serve with Dry River 2001 pinot noir from martinborough. Go the Jets, I see Joe Namath used to play for them, thats the sum of my knowledge.
December 18, 2007

StÃ©phane
QOTD: Depends on the cut. Tenderloin cook rare rubbed with some garlic, freshly ground black pepper and kosher salt. I can’t think of anything as simple and delicious.
December 18, 2007

burkekr
Dry-aged, bone-in rib eye cooked medium rare with truffle butter and a glass of Petite Verdot
December 18, 2007

bernhard k.
Big hello from Austria!

I have also made a wonderful experience with Austrian sweet wines and Steak. Although we had a big loss here in Austria; Alois Kracher just died a few days ago sad sad sadâ€¦ There are still enormous good sweet wines over Austria especially around the lake Neusiedel. Well known producers like Tschidda or Heidi Schroeck produce desert wines worth dying for them. If you can grab one bottle of â€œRuster Ausbruchâ€ you are a lucky man/women!!
December 18, 2007

Tstank
I like my steak medium rare to medium. But being a recent graduate (CKC) I haven’t had that many wines with steak. First time poster, been watching the show for about a week now.
-Tstank
December 18, 2007

downtnmark
Wow. That Riesling sounds like something a friend of mine would enjoy.

QOTD: My grandmother made my favorite steak ever. It was a fillet mignon, cut about 1/2-inch thick and cooked medium over an electric grill. Unfortunately, you can never order it prepared this way. The closest I have found is thin-cut rib eye steaks.

And just what the heck am I supposed to do with 6 liters of Silver Oak cabernet? Oh, I know, I’ll decant it first! That’s 8 bottles of wine. Just try to vacuum pump that baby without physical therapy afterwards! And getting the last liter or two out of it would be hazardous without the propper dispensing equipment.

If I win, I promise to invite 10 SF bay area Vaniacs to my house to help me drain the damn thing. Seriously.
December 18, 2007

medo
The Noble Riesling is rocking! Had it several times – always great stuff!
QODT: Medium with salt & peppar, a hot chilly sauce and a well aged shiraz. YUM!
December 18, 2007

Jon Armstrong
Late harvest riesling with steak sounds right up my alley, definitely put that on the ‘to do’ list. I like seeing an episode now and then that involves food pairing.

QoTD: I enjoy my steak medium-rare. Cooked enough to have a bit of a crust, but I like it juicy.
December 18, 2007

Luke P.
QOTD: Habenero marinated Carne Asada flank style; grilled over charcoal (not gas), with Argentinean Chimichurri sauce on the side.
December 18, 2007

jason
QOTD; i just prefer a perfect medium rare, too rare and i just feel it is not cooked enough. the sad truth is that most restaraunts cook it over or too under. too under is OK because you can send it back, you just end up eating 10 minutes after your friends.
in terms of wine – CA. cab is to easy, Northern Rhones are more my speed. there is an element of crushed rocks, good fruit with an element of olives and bacon. no jolly ranchers
i just don’t get the pittsburgh style
December 18, 2007

Mike Miller
QOTD: Medium rare with a nice spice rub.
December 18, 2007

C-Fiddy
QotD: Well aged, rubbed, oh-so-tender & juicy, wrapped in bacon with a touch of butter and, wait, no that’s something else. My steaks? Medium rare, thanks.
December 18, 2007

dave from Osaka (thunderball)
QOTD: Seared on the outside with a blow torch and thinly sliced…and eaten with Japanese lime-pepper sauce, ponzu, or sweet miso. Or if I’m back home in Canada, grilled on the BBQ with some hickory chips thrown in, then eaten with some mushroom and peppercorn sauce. Damn…now I’m hungry.
December 18, 2007

pejo
i like it well done
December 18, 2007

Isaac
I love my Ribeye steak medium rare…oh yeah baby! With a hint of garlic, black pepper, and a splash of wine (not sure which one) on the grill!!!
December 18, 2007

aRgus
QOTD:

Morton’s and RC: blue, Claim Jumper: rare as they’ll make it. Denny’s: well done in a meat lover’s skillet. (Off the menu, but they’ll still make it).
December 18, 2007

ev
QOD———”Steak au poivre” in brandy, shallot, cream sauce
December 18, 2007

Nick G
QOTD – I love steak in general. Above all, I go for the grilled medium rare. I think if you have a good cut of meat you don’t need onions, mushrooms, cream sauces, unless done correctly, they should be used for masking the flavor of a bad cut. Just a little bit of pepper will do it. Oh yeah, and sometimes a little crumbled gorgonzola.
December 18, 2007

J.Rice
Still bloody is honestly the best way to enjoy them. I’m a sucker for beef carpaccio too. Or beef tartare…… yeah, so basically I’m into the raw meat.
December 18, 2007

Marnix
I like my steak saignant, which is French for quite bloody when you cut it. Just ad some salt and pepper and I’m the happiest guy around.
December 18, 2007

Oregon Jim
Gary,

You are changing my wine habits! Steak is best blackened and meduim rare which means mostly pink with just a smidge of almost raw red right in the middle.

I have been lovin’ on ice & rot wines. I tell peopel to try it and they say, “is it sweet? I don’t like sweet!” I tell them- you will like this kind of sweet! Of course, they do! Gotta a lotta changin’ to do! Now with steak no less!
December 18, 2007

yourfrienddownunder
Love right back at you big man!

Medium rare which means bleadin.

Gary, do you think a non-botrytis late pick riesling would work with steak as well? I would find it hard to believe especially as they lean towards lemon rind and super sweet apricot etc.
December 18, 2007

Kevin C.
Medium rare. Not too tough, but definitely not too red. Just a soft and moist steak. Through some onions and a side of mashed potatoes and I’m good for days.
December 18, 2007

Bob Sikorski
QOTD – Medium rare and grilled on a spit.
December 18, 2007

Social Project Brian
Gary, already answered QOTD earlier (hopefully I’m driving home that Silver Oak boat tomorrow), so just a couple of floating items:

1. When you taste wine with food, do you swallow your food before or after taking a sip? I swallowed the food first, until I read in WS (Steiman maybe?) that you get a better experience if you sip before you’re done chewing. I tried, and I think he’s right.

2. Yeah, I roll old skool with the black wristband. I was in one of the wristband montage episodes to prove it, yo.
December 18, 2007

terry
stakes….
I usually just do it for 2 to 3 minutes on the grill, so pretty rare. and it has to be Alberta AAA to be good enough to be done this way. otherwise, some of them taste kind of stinky.
SILVER OAK…HERE I COME.
i have been a luker for the last 1.5 years…LOL sorry Gary.

btw. i have advice for you

like i really do enjoy your show. but it stops at a certain level in my life. it’s fun. it’s vibrant but it’s missing some depth. like if possible, i would like it to be more educational.
for example, one day you can granache. before you start, how the granache varies in the world and which country and which wineyard and what kind of taste does it have so on.

or you can have an eposide on ( just example)some of the difference proceess in clarifying wine..i have seen vineyards using eggs to purify their wine.
December 18, 2007

Kerry C. in Maui
Medium rare, grilled with kosher salt, cracked black pepper, and garlic. Top it off with some kind of mushroom concoction and I am all happy.
December 18, 2007

Richard T
I gotta try that Late Harvest Riesling with steak sounds awesome. Also my Christmas Pack came today! Looking forward to that tasting on the 25th!

QOTD: I like my steak medium rare, seasoned with some pepper and fleur de sel seared well and topped with a sauteed mushroom pan sauce.
December 18, 2007

Justin L Ove
QOTD: Medium rare.
I like the idea of paring it with a late harvest reisling. Have you tried paring your steak with a nice smoky port? Say, a 77 dow, or an 85 Smith woodhouse? Very tasty.
December 18, 2007

Jose Corona
Interesting pairing on the riesling…..that one caught me off guard. Great show.

QOTD: Medium Rare. The only one in my family who knows how to eat a steak…..everyone else asks them to cook it until it can be bounced on the ground……
December 18, 2007

KC
QOTD: I eat it rare. But, I also let it sit out and get to room temperature before cooking, so it isn’t cold in the middle.
December 18, 2007

Brian
Medium for me.
Send me the Christmas pack, looking forward to it!
December 18, 2007

sten foeth
i personaly prefer a medium rare

greatings to the oak monsters
sten
December 18, 2007

Tom L
QOTD: Rare baby!
December 18, 2007

NicoleE
Medium. Looking forward to the Xmas pack!
December 18, 2007

John Witherspoon (J DUB)
QOTD: Favorite Steak is a Tofu Steak!!

ANd I am still rolling with the O.G. wristband, although some of the logo is cracked off.

SEe ya

J DUB
December 18, 2007

YoungDave
#1. : The oak Monster has half-and-half-filled man boobs…HAH! HILARIOUS!
#2. : You KNOW YoungD has both wristbamds, as you saw in at Crushpad, as well as a few T shirts including the original Vayniac T, the new WLTV T, and (my favorite) the Gary-on-a-bull-in-the-antique-shop T.

QOTD: I like it medium rare to medium, simply seared with only a pinch of sea salt and a few cracks of fresh ground pepper, possibly served with some savory sauteed greens (perhaps spinach or prosciutto-wrapped asparagus) and some form of potato (garlic mashed or even cayenne, paprika and sage spiced frites) and maybe the steak could be done in a truffle demi-glaise. I can’t afford this request, but from all of the was I’ve seen steak done at the restaurants in which I’ve worked, I guarantee that this combo works…especially with a traditional right-bank Bordeaux with a slightly vegetal (spinach / mushroom / dusty basement) finish, and at the price that only a 2002 or even 2004 “restaurant / traditional” Bordeaux vintage can bring, when made by the right producer.
December 18, 2007

Josef K
Dry-aged, rare with a sprinkling of smoked salt and served with a youthful Pauillac. Going to try the Noble Riesling/steak pairing.
December 18, 2007

Denise W
Mmm, I’m hungry now! I like my steak medium rare… with a side of baked potato.
December 18, 2007

JohnP
Blue or tartare naturally.
December 18, 2007

Richard LeBlanc
Excellent ep, the noble riesling – steak matchup looks fun. Usually I like a medium rare steak with lots of pepper and onions….but I might just pour dessert wine over the next one… .
December 18, 2007

Liz BB
If it’s a good piece of meat, then rare; if not, then well done.
December 18, 2007

Steve B
Thanks for the tip on the Aussie dessert wine, GV — I just ordered some for our Xmas table.

QOTD: Medium rare. You’ve got to have the pink but you don’t want the blood.
December 18, 2007

Schwartz
Medium rare NY strip all day long!!
December 18, 2007

Kapers
Rare – and with the Seahawks in sight
December 18, 2007

Snogging
QOTD: Medium Rare. Rubbed with Sea Salt and Pepper and grilled to perfection…(wipes drool from face)served with asparagus.
December 18, 2007

Slappy
QOTD: Medium Rare – Rare. I like it red. Great episode as usual. Got to try that Riesling / Steak pairing. In reality what doesnt go with a good steak? I would eat a great steak with pile of peat moss if someone served it to me.
December 18, 2007

Justin
QOTD: Medium with black pepper and slice of butter.
December 18, 2007

Brian Kachel
Steak – rip the horns off, flip it twice, leave the blood dripping.

(usually medium rare here in NC)
December 18, 2007

Cabdrinker
QOTD: Medium Rare with salt and pepper being the only spice.
December 18, 2007

Diggles
QOTD: Grilled over a charcoal fire to a nice medium rare.
December 18, 2007

dmg
QOTD: Marinated in ginger soy sauce and grilled to rare-medium rare.

I have both wristbands and I haven’t sent a picture in yet, sorry.
December 18, 2007

John P
Gary.. Ok I live in Pittsburgh (moved from NJ) and I think
the Jets are a much better team than the Steelers. Too much Steeler hype!!
The wine stores here (State) are terrible…Not like WL.. I have
decided to make WL my destination wine store !! And what a drive
that is.
QOTD: Medium, and CAB, No, not desert wine, not even an ICE wine!!
December 18, 2007

RaiderNation
In Germany, lots of people drink riesling with red meat – always thought they did it because that’s all they have.

Steak = NY strip, medium well, grilled with garlic-pepper-salt, smothered in Peter Luger’s steak sauce.
December 18, 2007

Greg Ztolg
Nothing’s as good as char rare. mmm
December 18, 2007

HandsomeReg
Marinated T-Bone / Charcoal Grilled To Medium Well / With Some Pecan Wood Action
December 18, 2007

Lebork
I like my steak medium-rare with a nice cabernet.
December 18, 2007

Mojave Joe
QOTD: Medium rare (of course!)
December 18, 2007

Sangio
Great episode, the late harvest riesling idea is why we watch the show.

QOTD – Steak cooked on my grill, medium rare with Montreal Steak Seasoning. Fresh off the grill and onto the plate while it is still sizzling. A good group of friends and family to enjoy. The only thing that could improve this would be an Imperial bottle of Silver Oak, GV your invited.

Thanks and a have a happy holiday.
December 18, 2007

Robert Hargreaves
QOTD-Smack it in the Ass and run it through the fire! The rarer the better. Unless its a Ribeye. MR melts the fat and brings out more juices and flavors. I’ve actually had a great Auslese with some steak a while back. I thought the sweetness was a great contrast with the steak seasoning. It left my mouth watering almost to the point of drooling! Good things, Good things…
December 18, 2007

Ryan D
QotD: I like my steak medium-well. It’s not so much the actual doneness of the meat, it’s just that I like it when the outside of it gets crispy. If I had my druthers and wanted to be a dork about it I’d order steaks seared/medium rare.

FYI it’s my birthday today so you have to give me the Silver Oak. *hopes for the FIX*
December 18, 2007

Carolyn
Excellent show – thanks for showing that you don’t HAVE to have a red wine with your steak!

QOTD: Charred on the outside, medium on the inside.

Stay Warm.
December 18, 2007

BBurns6653
medium rare to rare.
December 18, 2007

kool booy
I love my meat medium rare, i think its more juicy and better tasting.

I guess, we all have our own wine/meat combo. i really like Albarino with my meat.
December 18, 2007

Dave lurk M
QOTD: seared and finished medium rare to rare.
December 18, 2007

salvatore
Gary… Stop wine-ingggggggggg about responses to give aways!!

I’d bet if you challenged everyone to leave no response, to the question of the day; it wouldn’t work.

We like our steak hot off the grill,salt & pepper, medium rare. No other meat is better than a great steak!
December 18, 2007

Legend
rare, with good company-which fortunately is not as rare as the steak!-great show
December 18, 2007

Michael Y
QOTD – Medium Rare
December 18, 2007

Rhett Miller
oh yes, in my younger and more naive days I would eat steak any ol’way.. but now that I’m mature I know, the only way is MR !! you gotta get those juices flowing..
December 18, 2007

Susan
Gary-QOTD: Rare to medium rare is how I eat steak!!
December 18, 2007

CareyD
Gary…you blew me away with the Riesling dessert wine paired with the steak. Wow, as a lover of both things, I have to try that!

QOTD: I love a medium rare KC Strip or Filet, grilled of course. Usually with a Bordeaux or Meritage….sometimes with a Shiraz/Viognier like Innocent Bystander…but now…who knows…gotta try the dessert wine thing!
December 18, 2007

Scott G
QOTD: Rare to medium rare. Depends on how good the steak is to begin with.

As a bengals fan, I was hoping for Darrell Revis to fall to the bengals last year. Clearly did not happen and we had to settle for Leon Hall. Not bad, but Revis is awesome.
December 18, 2007

Saubrey
Mad props to donating companies. Mad hate to the lurkers! You make the GV cry!
A comment doesn’t have to be prophetic, just drop some love if you watch the episode!

QOTD: Medium-rare, sometimes rare if my wife isn’t around to get grossed out.
December 18, 2007

LennyR
QOTD: Always medium rare with some heavy Cali Cab.
December 18, 2007

DHerbie
QOTD: Medium rare towards rare. Is it still steak when its cooked beyond medium rare?
December 18, 2007

davidB
QOTD: Easy, it has to be medium rare. I dont want it still moving but certainly not jerky! Hate an over cooked steak!
December 18, 2007

Marc Bienvenue
Hello Gary,
i prefer my steak rare!!
Another guy from the north….brrrrr it’s cold here !! We drink some wine…it’s warmer with a good glass of Amarone!
December 18, 2007

Terri
I haven’t had red meat in about 18 years.

But I think I used to like it well done.
December 18, 2007

brooklyni
QOTD: vegetarian … so … ummm … i hope this still qualifies me for the bottle!
December 18, 2007

RB
D’arenberg is a great producer….would have never tried the Riesling with steak…now I have to!!

QOTD: Filet Mignon marinated with balsamic vinegar, red wine vinegar and italian dressing for 4+ hours then pan seared for 1 minute then grilled to medium rare…..now I have to pair with the Riesling…this is how we will roll on Christmas Eve….yipppeeeee!
December 18, 2007

Mark H
Medium rare Golden Butter Knife steak at Murray’s in Minneapolis, or Medium rare New York at Manny’s.
December 18, 2007

Skip
What is better than an episode about steak and wine?

QOTD: I like my steak Medium-Medium… Not too many places know how to make it this way but when you find a chef that knows, there is nothing better!
December 18, 2007

Copper Man
QOTD: Rare, filet mignon, it’s all about the texture.
December 18, 2007

gabe
medium rare ribeye
December 18, 2007

AmandaM
QOTD: Medium to medium well, but I haven’t had a steak in a long time. Maybe it’s time to order one next time I’m out to dinner.
December 18, 2007

walkieboy
Lurker from the weeds that can’t pass up a free contest. If I win, I promise I will post comments every day.

Great show, love the show, don’t comment because I can’t type to save my life.

QOTD Prime aged steaks, medium rare, salt and pepper, that’s it. Can’t wait to try the dessert wine w/ steak
December 18, 2007

italianwinelover
I have both of the wristbands and wear them often!!

When I decide to eat steak it has to be very well done, juicy but no blood! There is a trick to it but that is my favorite! Loved your ep on the Champagne, plan on trying the Pierre Peters but I’m a lover of the many over marketed ones so I can’t wait to see how it stacks up!!!
December 18, 2007

Lindsey
Whoa GV, hope your face is ok… Nice demo though. Really made your point. “Oak City, USA!”

QOTD: ribeye, med-rare, but I love a good carpaccio too.
December 18, 2007

Jim Moss
Very rare. Grilled over natural charcoal, with a big young red and shared with a pretty lady.
December 18, 2007

cgf
GV-

great show. too bad about the reds. Hosted first party for family at our apartment recently and the wines we poured were a big hit. There were a couple of wines poured that I discovered through this show, so I want to say thank you very much!

QOTD: Medium Rare. Red wine reduction with mushroom sauce.
December 18, 2007

Larry Parra
Medium Rare baby! I have 2 friends that always order their steak med well and it friggen kills me! ahh, to each his own I guess.
December 18, 2007

GregStefos
Enjoyed the show Gary,

I enjoy a porterhouse, medium to medium rare. No set preference in wine, we just see what sounds good at the time.
December 18, 2007

wfdeac
Thanks Gary.

QOTD: Rare to medium rare seasoned with some freshly ground pepper.

Is anyone else having technical difficulties with Viddler? It’s giving me an error when I press play, which has never happened before.
December 18, 2007

Drewine
Thanks, Gary.
qotd: with good olive oil, salt, pepper, medium rare.
December 18, 2007

rob b.
Gary,
Great show. haven’t had too much time to watch recently due to work and home.

QOTD: A good steak needs to be medium rare.
December 18, 2007

SS Dede
Hi Gary, I’m a MEDIUM girl.
December 18, 2007

Alex
QOTD: Medium Rare with a side of Spicy Mustard
December 18, 2007

Mitch Thompson
Medium – with a naughty cab.
December 18, 2007

ZVinez
I’m a HUGE fan of blue…specifically a nice medium-rare cut w/ a creamy, melted gorgonzola…MMM!
December 18, 2007

Carol Ehrman
I like my steak medium rare.

Gotta give props out to Montana Legend Beef. I heard about winelibrarytv and gv from their website. Their beef is amazing!
December 18, 2007

hasbeen
QOTD: I like mine thick, tender, seared on the outside, and rare on the inside.
December 18, 2007

Jeffcast
NY Strip-Pittsburgh, everything else, medium (sorry)
December 18, 2007

Tom T.
Excellent episode. It is a bit strange how a sweet wine and red meat go well. It reminds me of when I heard about cooking/marinating salmon with maple syrup.
That went just so well together. QOTD – I like my steaks seared on the outside and medium on the inside.
December 18, 2007

TimInFL
I represent the “Old School” Black-Wristband! Anywho…

Idea for cool Episode for the future, all of those bottles that you said you would revisit in 2-3 Years…Lets go back and try them…With all of the teases and promos for that spot, airing sometime in 2010, we just added longevity to your WebTv career!

QOTD – The best way, I found out, to order a steak is at the “Chef’s Recommendation”. You have the trust the man who lives the beef. Now, you may get anything form the ultra-rare to medium…but I feel I have never had a BAD experience that way!
December 18, 2007

Cab F
QOTD: rubbed with paprika, chili powder, and curry.
December 18, 2007

Dave from Virginia
Depends on the cut but mostly rare, usually with a nice crust of salt/pepper and shiraz.

Recently though, flank steak with my own recipe rub that includes cinnamon, ends up like with a sort of Caribbean flavor and is wonderful.

Love it GV!

Sometimes lurker, but doesn’t only post for contests,
Dave
December 18, 2007

Bernie Bearnaise
My mouth is watering just watching this episode and then I had to get a napkin after reading the comments. Steak is one of the best reasons to explore the wine world for that perfect combination. Last week I played it safe at the Capital Grille with porcini rubbed Delmonico and Balsamic vinegar reduction (Medium Rare) paired with a 2005 Caymus Cab. They offered a 2002 Chateau St. Jean Cing Cepages on sale and a ‘97 George Latour. If I were to order a pepper steak however then a good Chateauneuf du Pape like Andre Brunel’s Les Cailloux or Chateau Beaucastel would be a good fit. I don’t have a lot of experience with the Aussie fruit bombs but they sure bring the value for the scores. At least they have some interesting names and labels like Two Hands “Deer in the Headlights”, R Wines “Evil Incarnate”,”Bitch Grenache” and Boarding Pass Shiraz “First Class”. Mollydooker has the most creative labeling and names like Carnival of Love and Velvet Glove. Depending on the sauce a heady Zinfandel might work well too. I’d be very content drinking a Pio Cesare Barolo with my rare filet mignon topped with bearnaise of course. There are too many Bordeaux Chateaus to mention on both the left and right banks but a St. Julien like Ducru-Beaucaillou on the left and Chateau Ausone on the right. I am so starving right now….
December 18, 2007

Mr.Sato
QOTD: Thick filet, wrapped in bacon, thown on a big fire with nothin’ but cracked black pepper on it. Yum!

Lurkers… maybe they’re shy or have nothing to say? Never understood it. I look at the unique visitors and my site and scratch my head why I don’t get comments. Strange to me.

Man, that’s one big bottle of wine! I guess if I win I’ll have to have a few Vayniacs over to help me drink it!
December 18, 2007

LIttle Jonny H
A nice, thick T-bone porterhouse medium rare done over a hickory and applewood fired grill.
December 18, 2007

Greg Rempe
QOTD: Rubbed with kosher salt and cracked black pepper,cooked over lump charcoal to a med rare internal temp.
December 18, 2007

brad.v
QOTD: medium rare is the way to go, mostly pink with the outside seared nicely. NO A1! Of course normally with steak I like a Guinness, but wouldn’t admit that here.
December 18, 2007

Chris S.
Aged, lightly seasoned medium rare to rare (if it’s a good steak.) When done perfectly it can be cut with a butter knife and it melts in your mouth.
December 18, 2007

EvanR
Medium rare, with salt and fresh ground pepper!
December 18, 2007

Lu
Medium Rare to Rare, definitely a Ribeye Steak they are most delicious and must be with a bold red. Something like Quintessa, El Nido or a Meritage.
December 18, 2007

Ducati AGB
QOTD: Sirloin medium rare
December 18, 2007

Tom Stanley
QOTD: Best QPR in steakworld is a skirt or a flat iron with McCormick “Montreal” and olive oil on it…sear it fast on a hot grill.
December 18, 2007

drew2430
Nicely marbled ribeye, medium rare with a big Syrah.
December 18, 2007

John S
Perfectly seared with a disting of garlic / olive oil and herbs — cooked rare, on the side a bottle of 75 Wine Company Cab.
December 18, 2007

Tim McCraw
QOTD: Medium well and sizzlin!
December 18, 2007

Trucbinouche
I just “LOVE STEAK”, but not too BLOODY!!!!
December 18, 2007

JohnnyC a.k.a. SmokinActuary
Rare with a decent char!

Has anyone tried real top-notch Szechuan Orange Beef?
December 18, 2007

Soldaddy
Steaks rare with the outside seared…..
December 18, 2007

Uncle Wain
Order it always rare.
December 18, 2007

Wes B.
Medium rare baby! Preferably a new york strip or a filet.
December 18, 2007

metsfan
Medium Well, preferably au proive.
December 18, 2007

Elvin Hoel
Can’t pass up a chance at a 6L Silver Oak! So this is my first comment since I lost my lurker virginity at episode 305.

QOTD: I usually order Medium, but in very good steak restaurants, I will order Medium-Rare. Filet mignon with a charred surface and pink/red middle, that’s my style.
December 18, 2007

Sassodoro
QOTD. Well done, unless the meat is of amazing quality, in which case medium.
December 18, 2007

JoeyB
Gary -

Great show once again…curious to try out the dessert wine with steak…interesting concept.

QOTD: I like my steak medium rare and marianted over night in olive oil and balsalmic vinegar.
December 18, 2007

wiblizzard
QOTD: Salt and pepper, medium rare on my grill…yum.
December 18, 2007

Steve
Rare, rare and did I say…rare?
December 18, 2007

MEDave
QOTD: medium, super juicy, and melt in your mouth tender.

Great show, being a “lurker” how can I NOT pass up free awesome wine… w/o losing my “lurker” status. I can’t post for “the children…”
December 18, 2007

paul
I usually order my steak medium. With a great filet mignon, medium rare.
December 18, 2007

habeen
Medium rare – leaning to rare. Charred on the outside. No sauces thank you.
December 18, 2007

Acousticdoc
Love steak with a big red. Thanks for the episode.

QOTD: Rare to Medium Rare. Anything else is ruined!
December 18, 2007

ryptide
QOTD: I like my steak rare to medium rare. Any more cooked than that just ruins the flavor for me.

My absolute favorite is a nice, thick, well-marbled cut with lots of butter, salt and pepper.

I have been known, however to get a really cheap cut from the grocery store and slather it with A1. That’s just how I like to roll sometimes.
December 18, 2007

Chris Beeeeeee
I love my steak with a dry spice rub of salt and pepper over extremely hot coals cooked rare. Less is more GV!
December 18, 2007

Kevin Humphrey
Always rare, and wine at the right temp as well.
December 18, 2007

Monstrose
QOTD: Always medium rare, but I like to change up the sauces and cuts. Truffle oil, Tasmanian Pepper Cream Sauce, gorgonzola, herb butter: you can’t have just one favorite.
December 18, 2007

Ricky B.
QOTD- Medium rare with garlic and pepper.
December 18, 2007

Lb in KS
QOTD..I like my KC Chiefs/ errr…Strip rare to medium rare. Again GV I ask you What wine do you drink with a Herm Edwards homecoming as the Jets fall to my lowly/ frustrated Chiefs?
December 18, 2007

Erik Klumpp
I got to agree with the last respondent. I like my steak bloody rare with a nice charred sear.
December 18, 2007

Bibbidy Bobby Balls
Great steak (Ribeye) cooked rare paired with a great wine (red – cabernet)
December 18, 2007

Pardus
QOTD: I like to season it with salt and pepper and sometimes a bit of cayenne and then pan-fry it in butter and garlic until medium rare.

On another note I have had the 92 Silver Oak twice. The first time was Thanksgiving weekend 2003. I had it at a the Biltmore Hotel in Pheonix, AZ. The second time was a bottle I hand-carried to Zimbabwe. The wife and I drank it on my birthday (2006) while on safari at the Pamushana resort. The wine was even better than I remembered.
December 18, 2007

bamadog
Medium rare…dry on the outside, juicy inside with enough pink to know it had been alive fairly recently
December 18, 2007

Jay
GV,
As an idea, what if you were to review each wine, slap yer rating on it and THEN refer to all of the other ratings(Parker et al) Perhaps due a summary at the end comparing your ratings with the others (comprised by someone else). Hoping it might create an even MORE unbias approach (I am in NO way suggesting you’re tainted) I think it might bring even more fun to the show, which I love BTW. Merry Christmas…gonna try to get my Dad the secret Christmas pack in time for the big day, should be fun, see you there!
December 18, 2007

Frank LeFevre
Rare to medium rare. Is there any other way. AKA: the Winefather
December 18, 2007

John
QOD: Medium Rare with nothing on it save salt and pepper.
December 18, 2007

Eugenia Lund
Would love to try the Riesling sounds very interesting. I like my steak med rare to med
December 18, 2007

MattJ
QOTD: I like mine medium rare. I’ll have to look into that desert wine with steak. Sounds great. Can’t wait for a waiter to look at me like I’m nuts.
December 18, 2007

jon777
Rare. Bloody Rare. With a great char on the outside.

Damn, now a need to go to Lugers…
December 18, 2007

Kruszcontrol
QOTD: I tend to like mine medium, because medium rare at most restaurants these days seems to be what, 7 years ago, would have been called “alive”.
December 18, 2007

OW Holmes
Marinated, grilled (flank steak)just short of medium rare, sliced thin, and served with grilled mushrooms and earthy Chateauneuf du Pape……
December 18, 2007

Wade
In response to GV’s disenchantment with the not-so-lurking Vs and their tawdry opportunism, I hereby withdraw my entry from the upcoming drawing and all other future drawings. Iâ€™ve based this decision not so much on moral grounds, because my intentions in all matters are frequently dubious, but I asked myself, what would a man of my limited imagination do with such a prize? My first impulse would be to rent a stretch Hummer, or some other livery equivalent to the prize. After parking in front of several 99 cent stores as well as a couple of public libraries and failing to lure a discreet, brainy companion inside to join me for a Garden State boudin noir debauch, I’d stop at a local news stand, purchase the latest issue of The Economist (there’s nothing like it to add a heady, magical layer to a roadtrip), blow four dollars and fifty-nine cents on several links of kishka at a local deli, and then drink, eat and read my way to AC where I’d buy a sparkly sequined cap to get me psyched up for the return trip; thus, I have deemed I am undeserving of such a prize.

I like steak rare or medium rare, depending on the cut.
December 18, 2007

Larry The Wine Guy
Having worked as a Beverage Manager in various five star Steak Restaurants I have learned that Temperatures and methods of cooking steak varies from one place to another. First of all, I only like USDA PRIME DRY AGED not WET AGED like Mortons And Ruths Chirs But Dry Aged Beef. I like it Broiled under an Intense heat Broiler in the neighborhood of 1400 degress…. Charred and Crusty On The Outside and My definition of Medium Rare which is a WARM Bright Red Center…then finished off with A Compound Black Truffle Butter Melted on Top of the Steak. BTW, as far as Steak And Late Harvests…..Try A Steak With Melted Point Reyes Blue Cheese Or Maytag Blue Cheese and then the Candyesque of the Late Harvest Works even better with steak because the sweetness also offsets the strong pungent flavors of the Blue Veined Cheeses.
December 18, 2007

PJA
Rubbed with salt, pepper and olive oil. Rare to Med. rare let set for 15 minutes!
December 18, 2007

CellarDweller
That’s a big bottle. QOTD: rare (medium rare if I’mâ€¦ less than optimisticâ€¦ about the place)
December 18, 2007

spyder47
Weird show … who’d of thought a dessert wine would win over three reds with steak? I’ll have to try it sometime though.

QOTD: I prefer a good steak cooked in the medium rare -> medium range topped by some fresh ground pepper and a dollop of butter. Accompanied by a small baked potato, a mound of fresh steamed broccoli and a good red wine.
December 18, 2007

Aaron Gonzales
QOD- Gotta have it medium rare. No burning the meat.

Aaron Gonzales
December 18, 2007

Franklin Caputo
Gary, I can’t believe how many people say well done! They are crazy…

Rib-eye steak, medium-rare, just salt and pepper

Wow, I don’t know that I have enough good friends for a 6L of Silver Oak… of course, this might make me a few friends in a hurry
December 18, 2007

B-727
A 6 liter bottle of Silver Oak on the line, and the best you got is how do you like your steak? For this kind of prize I wish you’d bring your A-game question. I score the question a 72.
December 18, 2007

spaetm
My steak preference is based on my mood. Sometimes I want steak as steak and I do very little to it and cook it med-rare. Sometimes I want a good sauce and some mushrooms. Sometimes a good burger is enough.

I have both wristbands and my wife totally agrees with you. The old one is a classic, but the new one is a much better band.
December 18, 2007

Rich G
QOTD – Because I haven’t had a chance to leave a comment, and I dont believe in the “1″ or “top 25″ comments…I dont waste your time or web space…lol
With that being said – I love my Prime rib Rare…but my Strip Medium Rare…

So Yes Mr. GARY VAY NER CHUCK (your Dad rules too)…. I am a lurker at times…. but I feel that I comment when it hits home! and steak and wine…hey hits home…. take a look too – I commented on the NYC wine tour…and you were not giving anything away! My office is in NYC – so those episodes hit home and that is why I left a comment!

UGH – got me all fired up this morning…..

Cheers!
Rich
December 18, 2007

David Ziemba
Rare to medium rare of course…let sit for 10 min and enjoy…but so many options from grill to pan seared with butter mmmmm
December 18, 2007

Chris From NY
I dont know why I’m bothering to enter this contest, i never win crap! I like my steak rare to medium rare with lots of butter,salt,and pepper.
December 18, 2007

MB Dallas
QOTD: Medium. Simple salt, pepper and olive oil.
December 18, 2007

LeatherPalate
depends on the cut but usually bloody….to medium bloody.
December 18, 2007

DaveyDonut
I have both wrist bands. Shazam.

QOTD: These days people don’t know what medium rare means in restaurants, so I almost always just say “rare.” Medium rare stakes often come out brown… I want it warm all the way through sure, but definitely red all the way. Or just charred black and rare is nice…

David
December 18, 2007

Shane
Holy $h1t, that is a big bottle of wine! What is the shipping charge on that thing? No way the Fed Ex guy gets that to TX without shattering it into a thousand juice coated pieces. Oh well, guess that is why they sell insurance.

QOTD: Steak. Love it. Like mine with no BS. No sauce, or butter, or crap, just a little cracked pepper and we are good to go. Char grilled on a HOT flame, sear in that flavor. Rare-Med Rare. Leave that gristle on there, for the flavor. No fillets…they are to tough and bland. A nice rib-eye is where it’s at. Side of mushrooms. Garlic potatoes. Wedge salad with some money blue cheese. Damn, I am eating steak tonight.
December 18, 2007

Don Wright
Medium – rare
December 18, 2007

amm3rd
NY Strip, Medium! Only way to go! Just had last night @ Striphouse in Village, very good, but the winelist sucks! AMM
December 18, 2007

csbaby
rare and preferably prepared at berns in tampa top notch.
December 18, 2007

jim_fitz
QOTD: I like my steak medium rare, with salt, garlic, pepper rubbed in but not cooked on.

I also love it with butter sauted mushrooms on top.
December 18, 2007

AaronS
QOTD: Medium well. Garlic, various spices. Mmmmmm.
December 18, 2007

Johnny2Sheds
As a Steelers’ fan I say go ahead and bust our chops. We deserve it. Afterall, they did lose to the hapless, hopeless J-E-T-S…and are looking pretty hapless and hopeless themselves recently.

QOTD: I like them cooked on my charcoal grill, medium, with a little olive oil and a good bbq rub.
December 18, 2007

Teresa
QOTD: I like my steak grilled on my Big Green Egg (smoker / grill). The meat is always juicy and tender.
December 18, 2007

James Conley
Always medium with salt and pepper, and a little A1 steak sauce on the side.
December 18, 2007

JimChem
I’m not very original; I lake my steak seared and rare.
December 18, 2007

Ed Cesarone
QOTD: steak seasoned with pepper and garlic flakes; grilled rare.
December 18, 2007

Thomas Gaskill
Medium rare with blue cheese and walnut sauce
December 18, 2007

Ivan C.
QOTD – A nice thick cut of ribeye, covered generously in kosher salt and fresh-cracked pepper, a light rub with olive oil. Seared on a super-hot (600F+) grill, cooked rare. Then drizzled with an aromatic xv olive oil and squeeze of fresh lemon juice, or chimichurri.
December 18, 2007

raffi
Steak? If its a lean cut i.e. Fillet or Porterhouse then Black and blue. If its a marble peice like a Rib Eye, I like it done a little more than that. The last time I was at Del Friscos I had a black and blue Rib Eye and it was just too tough to eat.

I’ve always wanted to buy one of the top end raw steaks and cook it at home. Although, the fillets we get from Costco are pretty tasty.
December 18, 2007

Michelle R
The late harvest Riesling looked amazing! Thanks for another great show, Gary. But I was getting a little worried when you smacked yourself in the head! ouch!
QOTD: medium rare.. mmmmmm
December 18, 2007

jesseix
Love the idea of the dessert wine with the steak. My grandpa is such a steak & cab fanatic, he’d probably throw me out of the house if i served that, haha…
Props on the Smith & Wollensky’s reference by the way, one of those awesome steakhouses that goes pretty much unknown in CA. Had a great bone-in ribeye there with the truffled mac n cheese, which is to die for.

That being said, favorite steak is at Mastro’s in Beverly Hills, they serve an amazing 18oz bone-in filet on sizzling hot plates. Get it in between medium/medium-rare, with a side of creamed spinach and shoestring fries. Certainly not for any low-calorie fanatics, but who cares, its worth the heart attack
December 18, 2007

Chris B
QOTD – Medium Rare
I used to go with Pittsburg (sp?) rare, but then I realized that the carbonized meat was cancerous

PS – I have a vintage wrist band, AND I sent my picture in!!

Chris
December 18, 2007

Iron Man
I prefer to grill my own steak, GV. New York preferably, splash some extra virgin on that baby, mince some rosemary and thyme, sprinkle sea salt and cracked black pepper and grill medium, that’s right GV, with that delicious crust and bloody red on the inside. Perfection.
December 18, 2007

James H
I like my steak medium rare, preferably with caramelized onions, cracked peppercorns, and (if I’m really lucky!) maybe a bit of hot sauce.
December 18, 2007

Daithin
Another steak question for the vegetarians! Oh well, we gotta send Montana Legend some love for all their coolness… radoolness? It seems odd to me now, but once upon a time I liked my steaks pretty red, and spicy as you please.
December 18, 2007

Jay Toy
QOTD: Definitely Rare to Medium Rare. I basically like it walking off the plate.
December 18, 2007

jesseix
Props on the Smith & Wollensky’s reference, one of those great steakhouses that goes unknown in CA. I had a great bone-in ribeye there with the truffled mac n cheese, which is to die for…

That being said, favorite steak is from Mastro’s, they serve an amazing 18oz bone-in filet on sizzling hot plates. Get it between medium/medium-rare with creamed spinach and shoestring fries… ridiculous. Not for the low-calorie fans for sure, but who cares, its worth the heart attack. If I had the gear at home to cook it like they do I would never leave my house
December 18, 2007

Beth
I was wondering why there some 700 comments for this episode. Despite going 1 for 4, I found all your commentary Gary to be quite interesting. May have to try the Riesling sometime.
December 18, 2007

JSC1
Medium Rare, salt, pepper.
December 18, 2007

Ignacio
QOTD: Prime Rib (end cut), medium. With a bottle of 2005 Melville Estate Pinot Noir!
December 18, 2007

Stevo
Filet – Medium rare – only way to go.

My wife and I each have the old classic wristband and are still waiting for the new one to arrive. We wait out by the mailbox…any day now!!!!
December 18, 2007

JBerardo
QOTD: steak…chop it up, add a little raw egg, some onion, e.v.o.o., salt and pepper and et voila!

p.s. Tom Brady doesn’t eat steak; he eats the Jets for breakfast, lunch and dinner!
December 18, 2007

Brooklyn Paul
QOTD: Filet Mignon, au Poive. Medium rare!
December 18, 2007

mikey lennon
QOTD: I like my steak marinated and on the grill. Usually because thats means my friends and I are grilling out.
December 18, 2007

chitown_wino
QOTD- Medium rare, or even leaning toward rare is good. Salt, pepper, and a sprinkling of olive oil before being thrown on the flames.
December 18, 2007

Jesse (PatsFan) G.
I have to say that a medium-rare with a warm butter drizzle hits me in all the right spots. Pair that up with a great wine and you got yourself the best meal money can buy!

Great show as always.
December 18, 2007

Brandon M
QOTD: With Cabernet!
December 18, 2007

JeffC
QOTD: little sea salt, cracked black pepper, grilled to Medium Rare please.

Hey, how about a “Mott Link it Up! ” T-shirt , wristband combo??????

Merry Christmas to you, your family and all the Vaniacs out there. Lurkers too.
December 18, 2007

BCWinesAreIn
Medium rare with salt and pepper.
December 18, 2007

PhilB
Favourite steak place : La Queue de Cheval in MontrÃ©al… Lou’s cut, rare, alomost dripping with blood!!! Man that’s good!

Best wishes to all the Vayniacs for this holiday period!

PhilB
December 18, 2007

Mick C
QOTD:
U.S. Prime Filet Mignon, medium rare. Salt, pepper, no sauce. For a change, Ruth’s Chris version, which is all buttered up, is quite nice.
December 18, 2007

jonomck
QOTD: Still begging for mercy with Au Poivre sauce.

Yum-yum…
December 18, 2007

joel delon
Qotd : I like my steak rather bloody outside on the barbecue with some friends and with vine shoots I advise you Carignan vine shoots for the barbecue…
December 18, 2007

Vinnie Baum
Sear a thick rib eye or NY cut medium rare with salt, pepper a touch of cumin and garlic and EVOO. Add on the side some carmelized onion and mushrooms with a touch of Marsala. Blessings to you and yours on this holiday and for always, GV. I’d lurk less if you could deliver to Nevada. I can’t even get a wrist band or T-shirt from you
December 18, 2007

Travis L
Dry aged – cooked medium rare
December 18, 2007

Erich Rockman
Medium-Rare w/Salt/Pepper/EVOO. Rocks the house!
December 18, 2007

Chippewamike
QOTD: Medium well from the grill with grilled onions.

Thanks for the heads up on the dessert wine. Going to try to find it here in Motown for Christmas Day!
December 18, 2007

Trent.L
qotd:
RARE, RARE, RARE

Trent. L
December 18, 2007

VinoVixen
QOTD: medium rare with steak seasonings, cream horseradish sauce on the side and a good Cab!
December 18, 2007

Steven Wyatt
QOTD:

I used to be nervous about having even a hint of red in my steak, but now Im starting to lean towards medium-rare -ish

(hope Im not too late!)
December 18, 2007

Jeffrey Brown
Medium rare. I usually sear it in a cast iron pan then in the oven for a short time.
December 18, 2007

LucaB
Medium Well is the way to go.
December 18, 2007

rob in indy
hope I’m not too late for the drawing..
QOTD: Medium rare with sauteed mushrooms.. mmm.. Sullivan’s Steakhouse here I come..
December 18, 2007

George Zelenak
I used to eat my steaks well done but then I realized hockey pucks don’t have that much flavor. Now I eat them medium with some grilled veggies!! Yummm
December 18, 2007

Dan NYC
QOTD: A med rare, big,fat and juicy cut.
December 18, 2007

Paulo
QOTD: Medium Rare, at least 1 1/2 inch tall
December 18, 2007

Mike P.
Medium rare with salt and pepper. Let the meat speak for itself.
December 18, 2007

Richard in White Stone
First off bring it up to room temperature, pat it dry, rub in some salt and freshly ground pepper, then using a charcoal (not a gas) grill, char the outside leaving the inside rare and juicy. Oh yeah, and it wouldn’t hurt to have a nice Cab as an accompaniment!!
December 18, 2007

Phil A
QOTD – Cooked for a short time over high heat. Black and charred on the outside, rare on the inside. I work at a place that uses a rub of spices, olive oil and anchovy paste… unbelievable.

By the way, I live in Pennsylvania where the state storm troopers have a monopoly on all wine and liquors (except in state vineyards); can i still have wine shipped to me?

gary, thanks for doing the show. i know u have as much fun making it as we do watching it, and thats what makes it great.

-phil
December 18, 2007

b
medium rare chimichurri
December 18, 2007

Deano
Great episode gary that desert wine with steak sounds good.

QOYD:
-I like my steak medium rare. Bloody and a little warm in the middle yummmm
December 18, 2007

pomace
QOTD: Thick Ribeye, salt & pepper.Grilled or pan fried (super hot) medium rare.
Maybe a little Peter Luger’s sauce…
December 18, 2007

yui
Fav way to eat steak. 1st start off with a good steak (prime/aged)- Med rare. Grilled or sauteed in butter and oil. That’s it. No sauce, no fancy stuff. Maybe a dollop of butter. OPh and a nice 6L bottle of Silver Oak : )
December 18, 2007

Brian
Medium rare McCormick’steak seasoning
December 18, 2007

hess
rare but nicely charred, with cabrales or valdeon bleu cheese
December 18, 2007

MtnCharlie
I have both flavors of wristband. Which reminds me I need to send you a pic.

For the record, I leave a comments whether there is a prize or not… but the prize is nice

QOTD: Just salt, pepper and a little olive oil, grilled, rare. SautÃ©ed mushrooms are a nice side.
December 18, 2007

William Rindner
Burt on the outside, and raw on the inside. With a salt, garlic, and olive oil rub. Smothered with fried onions.
December 18, 2007

Matt Erks
Bloody as hell.
December 18, 2007

ando
QOTD – Medium rare cooked in the oven in a cast iron skillet covered in salt pepper and celery seed. The seeds explode with flavor when you eat them.
December 18, 2007

Stacey
Medium rare with mushrooms
December 18, 2007

Doug Roberts
QOTD: Medium rare, lots of fresh pepper, dash of sea salt
December 18, 2007

charlie pasquier
with the seahawks. medium rare, brushed with oil and a sprinkling of salt and ground black pepper.
December 18, 2007

spautz
QOTD: Medium to medium-rare, depending on the steak’s quality and side dishes.

I haven’t yet had a “magic moment” when pairing wine with steak, although a few have come close. I’m still experimenting, though, and will have to give desert Riesling a go sometime. =P
December 18, 2007

Large Format Fever
Kobe is always Med Rare to allow the fat to warm up…
Everything else.. RARE!!! I like em moo-en…..
December 18, 2007

Large Format Fever
Ohh yeah… Old school wrist band baby!!!
December 18, 2007

Malphas
QotD: I like my steak marinated with my mother’s homemade blend of herbs and spices, breaded, and served with freshly steamed peas and carrots.

And now, thanks to the show, I’ll take a glass of the Riesling afterwards for a change of pace.
December 18, 2007

Jason R.
Prime Ribeye between rare and medium rare – grilled on an oak and hickory fire with 1990 Lynch Bages – Ahhh
December 18, 2007

JasonH
Another good show!

QOTD: Medium Rare with salt and pepper.

Keep up the great work!
December 18, 2007

Danny C
QOTD: I would have to say I like my steak cooked somewhere between medium and medium well. I call it medium plus. I nice shade of pink!
December 18, 2007

Sky Mayhew
qotd: as rare as possible.
December 18, 2007

PaulT
dude, call me a lurker, but I want that 6L bottle

QOTD: medium rare, with a bit of garlic butter.
December 18, 2007

Jeff Josenhans
Medium rare, no direct heat and a little smoke. Salt and pepper only.
December 18, 2007

ryang
Grilled, medium rare, some olive oil, salt / peper, and maybe a little garlic seasoning.
December 18, 2007

Michael Mohammadi
Great show Gary – Going to have to try that Riesling pairing with my next steak.

QOTD: 1 1/2″ porterhouse, rubbed with olive oil, salt and pepper, seared for 3-4 minutes a side on a hot stovetop and served medium rare with a slice of lemon.

I’ll take a nice Chianti or Rosso di Montalcino with that, too please!
December 18, 2007

Capt M
Medium well, with chimichurri
December 18, 2007

Brian Vanaski
QOTD: I like my steak medium well.
December 18, 2007

aronowm2
thanks Gary for that episode. I will be thinking about it in my sleep.

QOTD: Steak….exactly medium. Lots of Garlic roasted A1….
December 18, 2007

redmon
black and blue my friend……….Gimme the wine baby!!!!!!!!!!!!!!
December 18, 2007

jhollo77
QOTD: Tenderloin, pressed with crushed peppercorns, seared in butter & EVOO, medium rare. Topped with a cognac cream sauce.
December 18, 2007

Flamenco Girl
Interesting show. It seems that there are inordinate amounts of recommendations to pair wine with steak, and I hardly ever eat steak. When I do I like it simply prepared, rare to medium rare, salt pepper, perhaps some seasoned butter. My favorite way to eat beef is in a nice pot roast with red wine. Mashed root veggies, salad and bread. Yum!

Johanna
December 18, 2007

Dave Gebhardt
i thought you were sending those bands out for free, i never got one. can i buy one?
December 18, 2007

Dave Gebhardt
oops…. canadian montreal steak seasoning, med, tab of worshire, HI heat quick burn on the grill
December 18, 2007

Aaron Sellars
Filet, almost medium, but not rare, with blue cheese crumbles on a nice hot sizzling plate!
December 18, 2007

Michael J B
Medium. Well seasoned and coated in a garlicky balsamic reduction sauce with wild mushrooms and a glass of aglianico.
December 18, 2007

Kevin P
QOTD: Medium Rare with plenty of horseradish.

btw, Thanks for all your votes! I couldn’t be more proud of my son.

Gotta love being a Vayniac!
December 18, 2007

Scott Paparella
QOTD: Walk a cow through a warm room – rare. That’s how I roll with my red meat, baby! Oh, and extra “marbling” or as less politically correct people (like me) call it Fatty.

My Vikes are on a streak, look out!

Scott
December 18, 2007

Colin
GV – thanks for the show. QOTD – Medium rare.
December 18, 2007

Jon F.
I Like a ChateauBriand Medium rare … makes good left-overs too !!
December 18, 2007

Dan Mc
QOTD: I wouldn’t call it Pittsburgh style, but I like my steaks on the flat top (really nice crust) cooked to medium rare. I don’t like the char, just the nice flavor of the seasoning.
December 18, 2007

Paul M
QTOD: well seasoned with salt and pepper, grilled, rare … except when I go to a place like Applebees where I have to ask for REALLY rare to get it rare
December 18, 2007

Jeff Doom
With chimichurri sauce….
December 18, 2007

Karl Laczko
Good show Gary, that steak looked nice (and bloody), but the sticky Riesling looked awesome.

QOTD – Medium rare, with the emphasis on the rare. Lots of black pepper, and some fried onion and mushrooms (with a touch of garlic) on the side.
December 18, 2007

sobojosh
Qotd: Medium rare, glazed with any number of reductions, lightly salted and peppered,

I hope WL is checking for IP addresses and not just going off email.

Interesting tie in today’s show. I worked for Ruth’s Chris for a while. We had a 30 person party get one of those silver oak 6 liters. F’in corked! Best part was the dude who ordered it said it was fine!
December 18, 2007

Spinner
QOTD,
Rare, rare, rare with no seasoning on it. Let the steak flavor come out. (must be a good cut). Sometimes rosemary on the grill also.

My mom has always liked steak extremely rare. The legend goes…She was at a nice restaurant, and asked for a steak very rare, and was very clear to the waiter…So clear that the chef came out to clarify exactly how rare.

She said “Knocks it horns off, wipe is a** and walk it through a warm kitchen.” That got the point across. She now knows to order it ‘bleu?’.

Nice show BTW
December 18, 2007

Toronto Geoff
I like mine medium well with frizzzzzled onions and garlic mashed potatoes! MMM and a nice glass of red
December 18, 2007

Michele J
QOTD: medium rare with a heaping side of smashed potatoes.
December 18, 2007

aktormedic
Rare. With sea salt and ground pepper. Nothing else.
December 18, 2007

Drew Welter
Medium-rare aged NY strip with salt and pepper and a side of brandy mushroom cream sauce.
December 18, 2007

Greg B
Big G, Nice one. Love the contests. Ok, first Yes I’m from the old school and have the OG wrist band. 2nd I thought you said Washington Wines would become the new Napa, not Portugal?

QOTD: Medium Rare, like the cook prefers
December 18, 2007

Derek
Great show Gary, I am a big steak fan.

I have one of the green wrist bands…old school in the house!!!!

QOTD: Medium rare, and when I am in the mood I will have it rare.
December 18, 2007

Jeff Perry
Yeah, death to the Oakmonster!! I’m so sick of over-oaked, over-ripe fruit soup. But since The Fat Man raves about them, real wines are becoming endangered.
December 18, 2007

Wandering Moose
QOTD – Medium / Medium Well – I like the nice pink ribbon running through the meat. I have an AWESOME Garlic marinade. Let it sit 24 hours in it, a little grilly grill and the meat just melts in your mouth.

I have pared it with a nice south african Shiraz. That usually does the trick.

I like your riesling idea though, i would not have thought about it – I’ll have to give it a shot.
December 18, 2007

VinoPhilosopher
QOTD: simple–salt & pepper, grilled. Preferably a ribeye since they have so much damn flavor.

Cheers
December 18, 2007

IPBrian
QOTD: I have been a vegetarian for the last 9 years, but back in the dayâ€¦medium well.

Gary,
Awesome job as always…I love the thunder show!
December 18, 2007

dannykam
medium rare. i like it pink in the inside.
December 18, 2007

misswinegirl
Medium rare with a nice wine reduction sauce!

Thanks GV for always making the day brighter! Can’t wait till Christmas day! The parents are picking up the pack as we speak…I think they are more excited than me!!!
December 18, 2007

Jayhitek
I got an original black wrist band! I have a picture of it in my fish tank.
QOTD: Medium!

Tir Na Nog that is the name of my kids day care.. If I find out they are making wine in the back office I am gonna be pissed.
December 18, 2007

Steve
QOTD: Salted. Grilled rare. 10 minutes o rest. Yum.
December 18, 2007

Hans
medium rare, a little salt, seared well,
December 18, 2007

Jimmy S
Details ->

Leave the steak on the counter for half an hour, let it warm up. Rub sea salt on both side, then a little pepper.

Cook over lump charcoal – stack the charcoal hide on one side. Before putting it on the grill, brush the steak with olive oil. then put the steak on the high charcoal side. flip after 30-60 seconds. after both sides have their turn, move the steak to the other side of the grill.

cook to medium rare.
December 18, 2007

Dan de Roo
QOTD: Rare as can be, charred on the outside, topped with butter.

I live in the Rheingau region in Germany and will definitely try out the Eiswein/Trockenbeerenauslese combination next time with steak. As always, I learn a ton about wine through you. And about American Football.
December 18, 2007

CHATrBox
Nice show today! A lot of energy. Too bad the steak wines didn’t hold up. I love Howell Mountain, so that was a bummer. The wine that got me into wine came from that sweet piece of land.

QOTD: Steak…mmmm…medium rare, with either dry/wet peppercorn, garlic mash on the side, and if there’s some steamed broccoli or mac & cheese within arm’s reach that’s going down as well!
December 18, 2007

Junichi Fujita
I like my steak raw or rare. Some steak sashimi with soy sauce and some great cab is the best way to eat a steak.
December 18, 2007

Coachlen
My favorite way to prepare steak is steak au poivre, medium rare with a side dish of mushrooms.
December 18, 2007

damon aka unknownwine
temp: medium

prep: tenderloin with truffle cream, or strip with lots of salt and coarse pepper

I have a couple of the old green and black wristbands. One still in its original packaging!!

(sorry, Gary. Pic is on its way for christmas.)
December 18, 2007

ryan
rare, salted, patted dry and then a sprinkle of pepper
December 18, 2007

Arturo Alvarado
HI, you are so right, people really act if you give them something! Well, here in Finland i like to make my own steaks-medium with some garlic potatoes and a bit of rucola salad. Then about the wine…well, it depends on the budget!

Thanks for the program, Merry Christmas
December 18, 2007

Scott Unrein
Salt and pepper and still mooing.
December 18, 2007

Kevin D
Great show

QOTD: Medium.
December 18, 2007

Bryan Bucari
Medium rare-gotta have a litle blood
December 18, 2007

WinedownMi
Medium Rare w/ Dusted peppercorns. Great Show!
December 18, 2007

Jon B Lodi
QOTD: Medium rare with a nice Lodi Zin!
December 18, 2007

Jack Eaton
gary is the man

–QOTD: medium-rare
December 18, 2007

Rebecca Lewis
QOTD: Medium Rare

send love to pittsburgh!!
December 18, 2007

OhioPride
Pats are a solid team AND “The luckest team in the NFL.”
QOTD: Medium rare, Gorganzola stuffed. Oscar close second.
December 18, 2007

Bal H.
QOTD Very Rare with some salt and a little pepper.

You made me very hungry!!
December 18, 2007

Candace Folch
I like mine seared medium rare with a sweet balsamic glaze.
December 18, 2007

Agnes
Love the show!!!
QOTD: Medium rare with Merlot – shallots reduction
December 18, 2007

Peter in Dallas
Steak! Grilled with a Chile pepper/cumin crusted, med-rare of course

I have a prized green w-band and am proud of it.
December 18, 2007

Richard Bakker
I like my steak, medium rare. Cooked over a wood fire.
December 18, 2007

Chandler Thompson
Medium with cinnamon if I’m in the mood for sweet.
December 18, 2007

Rick Fischer
I like my steak heavily blackened, medium well done, with a wine/mushroom sauce. Grilled over charcoal is the best!

Rick
December 18, 2007

john ripperger
Medium everywhere especially in NY where medium is medium rare
December 18, 2007

Steve Belleville
drizzled with olive oil, seasoned with salt, pepper, garlic powder, onion powder, and cayenne pepper – grilled on a barbecue – medium
December 18, 2007

PaVo
QOTD: I like my steak rare, a little char on the top but give me some blood inside…PLEASE!
December 18, 2007

Eric Hodge
I like my steak medium rare smoothered in Montreal steak seasoning with sauteed mushrooms and onions with a side of asparagus.
December 18, 2007

Trent
Yes, I’m a lurker, but daily watcher. QOTD – Medium Rare w/ EVOO, Salt, Pepper and Galic Salt…
Good Show.
December 18, 2007

baruch
Bar-be-qued. Seared, medium rare.
December 18, 2007

David Dickinson
I order it medium in restaurants, but grill it medium rare at home. Why? Because most restaurants under cook steaks. I can handle it a little over cooked, but can’t stand them under cooked. Nice and red on the inside, but not still moo-ing.

Great show Gary. I’m going to have to have a lot of friends over to knock out 6 liters! Sounds like a good time.
December 18, 2007

baruch
barbequed, seared, med rare
December 18, 2007

rmgroves
QOTD: two inches thick, aged well, a little sea salt, touch of pepper, little olive oil,grilled leaving alot of pink (and a touch of barely warm) in the center. Served right next to muscular bottle of Montelena Cab!
December 18, 2007

mountainmak
Great Show GV….

QOTD: Grilled Med Rare, with secret spice rub….
December 18, 2007

bwizzle
I like my steak thick, medium rare after some great duck confit and a mid 90’s dominus.
December 18, 2007

Rob Davis
Answer to quetion of the day: Medium Rare with a small pool of A1, on the side of the plate, for occasional light dipping. Please don’t give me a hard time about the A1.
December 18, 2007

chris afzal
medium rare with nothing on it. ok, maybe salt.
December 18, 2007

indiana
kosher salt and fresh cracked pepper, sear hard on each side, then add large amount of butter, then baste till medium rare. and throw some garlic, and thyme in the pan at the end. drink with a nice turley zin…. ahh..
December 18, 2007

indiana
i would also have to say the steak rossini in pretty damn good
December 18, 2007

Shahriar
Rare… as rare as possible. If you are going to enjoy the stake for its own flavor that is the only way to have it.
December 18, 2007

dc13
Medium well! With a big cali cab.
December 18, 2007

Mike
I like my steak medium with a really good Zinfandel like Quivera Anderson Ranch or Ravenswood Kunde Zin.
December 18, 2007

Judd Grossman
Sliced prime rib, charcoal-grilled, medium rare.
December 18, 2007

JCfromtheWC
QOTD: Rare with a nice peppercorn sauce.
December 18, 2007

purplejuicebruce
QOTD…….Chared on the hot coals with Hickory smoke medium rare!
December 18, 2007

mazzz
salt/pepper– med.rare more on the pink (blood) side…
December 18, 2007

matthews
my steak needs to be cooked no longer than med rare with a side of some crusty bread to soak up all the left over goodness. btw i have one of the black wrist bands for sure.
December 18, 2007

Kristi
Hmm, I like it medium well. Cooked over the grill.
December 18, 2007

Paul Haverstock
I love my steak medium rare. Much more and the flavor is ruined.

You wouldn’t want your wine warmer than room temp, would you?
December 18, 2007

Calicab
I like my steak WITH A BIG ASS 6 LITRE BOTLE OF SILVER OAK, DAMMIT!
December 18, 2007

Neil
Have an original wristband. QOTD: Steak Frites – Grilled over mesquite medium rare with a nice bottle of Silver Oak!
December 18, 2007

Larry Angeli
Eat more steak…go Gary. I’d love to win the bottle.
December 18, 2007

John Cabot
My Kids walk around the house saying “link it up Mott”. It is a favorite phrase in our house hold.
QOTD- still mooing rare, and Montreal steak seasoning deffinately brings the thunder.